Another beauty from, ‘Snacking Cakes’, by Yossy Arefi – the buckwheat is actually the star here! Dessert, snack or breakfast, I chose to make this recipe in an 8 x 8 cake pan, but a 9 x 5 inch loaf pan is also supposed to work, as long as 10 to 15 minutes is added onto the baking time – enjoy!
1/2 c. sugar AND 2 eggs
1 c. (230 g ) mashed very ripe bananas AND 1/2 c. (110 g) full-fat plain Greek yogurt
1 t. vanilla AND 1/2 t. salt
1 c. (128 g) flour AND 1/2 c. (65 g) buckwheat flour AND 3/4 t. baking soda
1/2 c. (113 g) butter, melted
Preheat the oven to 350, butter an 8x 8 cake pan, line it with parchment so that the parchment handles can be used to lift it out, and butter the parchment.
In a large bowl, whisk together the sugar and eggs for a minute or 2 until the mix is pale and foamy, then whisk in the mashed bananas, yogurt, vanilla and salt.
Add both flours and the baking soda and use a sturdy spatula to stir until well combined, then carefully fold in the melted butter, being sure to scrape down the sides and bottom of the bowl. Pour and scrape the batter into your prepared pan, smooth the top, then give the pan a tap on the counter to remove any air bubbles.
Bake for 35 to 45 minutes until the middle set and it has a couple of cracks across the top. Leave the cake to rest in it’s pan for about 15 minutes before removing it to a rack, plate or cutting board to serve.