Please Pass the Recipe

sharing recipes from one generation to the next

Buckwheat Banana Cake with Pecans and Maple

Buckwheat Banana Cake with Pecans and Maple Syrup

Buckwheat Banana Cake with Pecans and Maple Syrup

The bananas grown locally in Queensland are amazingly good, particularly if you can buy them from a grower who harvests at a stage of ripeness that mean they don’t need to be gassed. Only those bananas will reach a state of unctuous creaminess that a supermarket banana will never achieve.

Real bananas are addictive, but some weeks, by the time market day arrives, there are over ripe bananas languishing in the fruit bowl. They’re perfect for a smoothie, for muffins, for an instant banana ice cream or banana cake. If time is tight, I simply peel off the skin and freeze the roughly chopped fruit to thaw and use at a later time but I never throw them out.

The inspiration for this recipe was our family’s favourite breakfast, sliced bananas, maple syrup and chopped pecans dusted with cinnamon on top of buckwheat pancakes. It a combo that’s delicious together.

Making a cake with buckwheat flour can be a gamble. The results of my experiments in the past have been mixed so I heeded the sage advice of baking guru Alice Medrich and handled the buckwheat flour with extreme care to avoid it toughening from being over processed.

The flavour combination lived up to expectation. The buckwheat flour makes a cake that is dense but not heavy, a great cake to slice and pack into a lunchbox. The nutty banana flavour is not very sweet, just moist and moreish. This cake is  gluten free.

Buckwheat Banana Cake with Maple Syrup and Pecans

320g buckwheat flour

125g brown sugar

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon bicarbonate soda

125g pecan nuts, roughly chopped

3 ripe large bananas (approx 340g)

125ml thick natural yoghurt

125ml maple syrup

2 large eggs

60g butter, melted and cooled

2 teaspoons vanilla essence

Preheat the oven to 170C

Grease and line a large loaf tin with baking paper.

In a large bowl combine all the dry ingredients and whisk to thoroughly combine and break up any clumps.

In a second bowl, roughly mash the bananas, then whisk in the yoghurt, maple syrup, eggs, butter and vanilla essence.

Make a well in the centre of the dry ingredients, pour in the banana mixture then lightly fold the ingredients together.

Do not overmix.

Pour the batter into the loaf tin, smooth the top, then bake for approx 60 minutes or until the cake is cooked when tested with a skewer.

Tip the cake onto a cake wire to cool.

Ice, slice and enjoy.

Maple Cream Cheese Topping

90g cream cheese

15g butter

90g icing sugar

15mls (3 teaspoons) lemon juice

1 1/2 tablespoons maple syrup

60g pecan nuts, roughly chopped

Beat the cream cheese, butter, icing sugar, maple syrup and lemon juice together until smooth and creamy.

Spread onto the top of the cooled cake and scatter the nuts on top.

Lightly press the nuts into the icing to make them stick.



About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

23 comments on “Buckwheat Banana Cake with Pecans and Maple

  1. Pingback: Peanut Butter and Banana Loaf | Please Pass the Recipe

  2. Pingback: Buckwheat Banana Cake with Pecans and Maple | Buckwheat for your health

  3. Francesca
    June 11, 2017

    I think I have a bag of buckwheat flour languishing somewhere. Time to find some ripe bananas to go with it, which as you know, do not come our way down south- they come green, and then are ripened on the shelves, never the same as those bought in Queensland.


  4. alinasadventuresblog
    June 9, 2017

    Sounds delicious and is on my list to make!


  5. chefkreso
    June 9, 2017

    Buckwheat + Maple syrup + Pecans = Amazing combo!


  6. boowholefoods
    June 9, 2017

    This looks like a delicious recipe, thanks for sharing 😊


  7. Megala
    June 9, 2017

    Sounds healthy & tasty!


  8. Lisa @ cheergerm
    June 8, 2017

    Maple syrup cream cheese icing atop a gf buckwheat banana bread? So on my list of ‘to do’ when the bananas are ripe. I have eaten some bananas like that when visiting up north and you are so right, just wonderful.


  9. afoodiehousewife
    June 8, 2017

    Looks so good!


  10. katechiconi
    June 8, 2017

    This looks and sounds delicious! Can you suggest an alternative icing that you feel would work, as I can’t do cream cheese, and I feel the cake needs something a bit lavish on top?


    • ladyredspecs
      June 8, 2017

      Thanks Kate. I used Liddell’s lactose free cream cheese. It’s tricky to make a topping that’s good without dairy, margarine just doesn’t cut it IMHO. This link leads to a possibility.


      • katechiconi
        June 9, 2017

        Thanks for this! After being off most dairy products for so long, I find I actually don’t enjoy the taste of cream cheese much any more, so I’m always looking for alternatives which have a similar texure.

        Liked by 1 person

  11. Ooh – the maple cream cheese icing looks great. Buckwheat is a good choice, too. I can see it would compliment the sweetness of ripe bananas and provide a nutty taste of its own.


    • ladyredspecs
      June 8, 2017

      Thanks Debi, delicious flavours together. I rarely ice cakes but it was really complimentary

      Liked by 1 person

  12. Beck @ Goldenpudding
    June 8, 2017

    Fabulous Sandra, I love buckwheat and maple syrup…they both have an underlying smokiness that goes beautifully together!


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