Buckwheat Banana Sourdough Cake荞麦香蕉蛋糕

Since I have some overripe bananas on the table, so i decided to make this delicious Buckwheat Banana Sourdough Cake.

Buckwheat, a nutty flavored and highly nutritious flour, makes a great replacement for white flours. Buckwheat flour is high in protein and fibre.

This recipe is extremely simple, no electric mixer is needed, and only   a metal spoon or a wooden spoon or a hand whisk to do the job.

If you’re a lover of banana bread/cake and buckwheat, you’re going to enjoy this cake immensely!

Buckwheat Banana Sourdough Cake荞麦香蕉酵母蛋糕

Ingredients:

165g  Bananas, mashed

80g    Brown Sugar 

120g  Sourdough discard

40g    Milk

40g    Sun flower oil or Corn oil

1 pcs  Egg (Big)

1 tsp  Vanilla extract

130g  Buckwheat flour

1 tsp Cinnamon powder

1 tsp   Baking powder

1/2 tsp Baking Soda

A pinch of Salt

80g   Chocolate chips(50g Chocolate chips & 30g White Chocolate chips)

 

Method:

1. Preheat oven to 190°C. Grease an 8" pan with oil, then line with parchment.
2. Mash bananas and brown sugar is dissolved. Mix in sourdough discard and mix well.
3. Add in milk, egg, oil, and vanilla essence and mix well. 
4. Add dry ingredients and mix to incorporated. 
5. Stiring in chocolate chips. Scrape batter into prepared pan and smooth top. Rest for 30 minutes before sending it into oven.
6. Bake cake for 40–45 minutes or a tester inserted into the center comes out clean.
7. Transfer pan to a wire rack and let cake cool in pan 20 minutes. Turn out cake onto rack and let cool completely. 

Notes:

• If buckwheat flour isn’t your jam you can do a straight substitution of all-purpose flour or cake flour.
• Stirring chocolate chips or anything you preferred into your batter before you pour it into the loaf tin.
• Leftovers can be stored covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 3 months. 

Happy Baking!