Buckwheat Honey Cake
40g butter, melted
3 medium ripe bananas, roughly sliced
2 eggs
45g coconut milk
50g greek yogurt
25g desiccated coconut
60g raw honey (make sure it’s the real deal!) 50g buckwheat flour
50g spelt flour
100g plain flour
1/2 tsp bicarbonate soda
1 tsp baking powder
30g walnuts, broken into large pieces
100g dark baking chocolate, roughly chopped into 1cm pieces
Preheat the oven to 190ºC.
Line a loaf or square tin with baking parchment.
In a small saucepan, melt the butter. Take off the heat and let it cool. In a food processor, place the sliced bananas, eggs, coconut milk and yogurt. Blitz until smooth. Add the cooled butter, desiccated coconut and honey and mix once more. Add the buckwheat, spelt and plain flours as well as the bicarbonate of soda and baking powder. Blitz briefly until just combined.
Add the walnuts pieces and chocolate and mix one last time. You still want large pieces or nuts and chocolate so don't over mix. Transfer into the prepared tin and bake for 35 to 40min until the skewer of a knife comes out clean.
Once cool enough to be handled, transfer onto a cake rack and let cool down completely. Enjoy with a dollop of yogurt and honey.
