Ingredients (Serves 16):
2 small ripe bananas
1 cup (130g) wheat flour (or gluten free flour)
½ cup (60g) buckwheat flour
¼ cup (60 ml) coconut oil
2 tbsp stevia /xylitol
1 tsp. baking powder
10 strawberries, halved
1. Pre-heat oven to 350ºF (180ºC).
2. Peel the bananas and place them in a food processor or high-speed blender. Blitz until smooth.
3. Add in the egg, oil and xylitol, then mix again. Next, add in the flours and baking powder, and blitz until smooth batter is formed.
4. Transfer the batter into a greased silicon cake tray. Place the halved strawberries on top and bake for around 60 minutes, until the cake is golden brown and cooked through.