I love this recipe, it’s packed full of fruit and vegetable & makes a great slice of cake for breakfast, tea time or dessert. It’s just sweet enough to feel indulgent. I also prefer using raw cocoa powder for added minerals and buckwheat flour pairs well with chocolate, but feel free to swap in all-purpose, cake flour, rice, oat, gluten-free or other.

3 very ripe bananas

1/3 cup (75g) melted butter (or sunflower or coconut oil)

1 egg

1 teaspoon vanilla

pinch Maldon sea salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon cinnamon

7/8 cup (115g) buckwheat flour (or all-purpose)

2 Tablespoons cocoa powder

1 grated zucchini (on small grate)

Method:

1. Preheat the oven 340F/170C. Line an 8” springform or cake pan with parchment paper.

2. In a large mixing bowl mash three bananas.

3. Whisk in the cooled butter, along with 1 egg and vanilla.

4. Measure all the dry ingredients: salt - cocoa powder. Whisk in the dry ingredients in thirds, until incorporated.

5. Fold in the grated zucchini.

6. Carefully pour the batter into the springform pan and spread evenly.

7. Bake until a toothpick comes out clean, approximately 30-35 minutes, being careful not to over bake the cake.

8. Cook on a wire rack and enjoy once cooled.