Ingredients

4 small ripe bananas
1 cup (130g) wheat flour
½ cup (60g) buckwheat flour
¼ cup (60ml) coconut oil
2 tbsp. stevia/xylitol
1 egg
1 tsp. baking powder
10 strawberries, halved

Serves: 16
Prep: 10 mins
Cook: 60 mins

Nutrition

Nutrition / Serving:
104 kcal
5g Fats
16g Carbs
2g Protein

Instructions

Pre-heat oven to 350°F (180°C).
 
Peel the bananas and place them in a food processor or high-speed blender. Blitz until smooth.
 
Add in the egg, oil and xylitol, then mix again. Next, add in the flours and baking powder, and blitz until a smooth batter is formed.
 
Transfer the batter into a greased or silicon cake tray. Place the halved strawberries on top and bake for around 60 minutes, until the cake is golden brown and cooked through.