Banana Mandarin Buckwheat Cake

Banana Mandarin Buckwheat Cake by Katys Kitchen

In case you haven’t noticed, I’m a little obsessed with banana. Kind of to the point where I freak out if I don’t have bananas in the house. Fortunately I can breathe easy for a while, because I’ve got a stockpile in the freezer. 🙂

The obvious answer to an overload of bananas is banana bread, but I’ve been in cake experimentation mode recently. I’ll admit the major reason why: photos of cookies and brownies can often come out looking like poop.

Yes, I just said poop on my blog.

Photos of cakes look like round smiley faces and bright sunshines. Perfect triangular slices make crazy cool angles. I think I can get into this whole cake thing.

Banana Mandarin Buckwheat Cake by Katys Kitchen

This recipe is kind of like banana bread in a cake. You can even use a loaf pan and call it banana bread. And have it for breakfast.

Mandarin oranges are like little surprises that explode in your mouth. Make sure your slice is loaded with them. Buckwheat and cinnamon are a match made in heaven. But almond meal? It’s the secret star of the show.

Almond meal is easy to DIY (unlike almond flour…I just get almond butter). When you bite into this banana cake, you’ll notice tasty little crunchy bits. Crunchy + mandarin explosions + banana sweetness + cinnamon = love.

Banana Mandarin Buckwheat Cake by Katys Kitchen

Love is the word you’ll use when you’re devouring this dessert that’s for cake-haters and banana-lovers. Love is the word my dog would have used (if she could talk) when she cleaned up the crumbs. Bananas are kind of her thing, too. 😉

Dig deep in your freezer, and don’t sigh about making banana bread again. Make Banana Mandarin Buckwheat Cake. 🙂

Banana Mandarin Buckwheat Cake by Katys KitchenBanana Mandarin Buckwheat Cake

Inspired by The Global Vegetarian Kitchen

Prep Time: 35 min

Cook Time: 50-55 min

Yield: 8 inch round cake


  • 1 cup light buckwheat flour
  • ½ cup almond meal (ground almonds)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • ¼ tsp salt
  • ¼ cup maple syrup
  • 2 TB brown sugar
  • 2 TB unsweetened applesauce
  • 3 eggs, beaten
  • 3 ripe bananas, mashed
  • ¾ cup mandarin orange segments (canned)


  1. Preheat the oven to 350 F. Line the bottom of an 8 inch springform pan with parchment paper and spray the sides with cooking spray. Or, line/spray a loaf pan.
  2. In a medium sized mixing bowl, sift together the buckwheat flour, almond meal, baking soda, baking powder, cinnamon, and salt.
  3. In a large mixing bowl, add the maple syrup and brown sugar. Using a hand mixer, mix on the lowest setting until combined. Add the applesauce and mix to combine.
  4. Slowly pour the eggs into the mixing bowl while you continue to mix on the lowest setting. Stop as soon as they are combined.
  5. Stir in a small amount of the bananans and dry flour mixture alternatively. Continue until the entire mixture is combined. Fold in the mandarin oranges.
  6. Bake on the centre rack for 50-55 minutes until a toothpick inserted into the centre comes out clean. Remove from oven and let cool in the pan for ten minutes before transferring to a wire rack to cool completely.

Published by

Katy MacKinnon

Katy MacKinnon is a food photographer and recipe developer, and Food Fight! co-host.

10 thoughts on “Banana Mandarin Buckwheat Cake”

    1. Hmmm, might be tough since the cake is gluten-free, the eggs work well for binding. Let me know if you try anything!

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