Why have banana bread when you can have this delightful Banana Pudding Cake! Using chestnut & buckwheat flour, the balance of sweetness is simply perfect.
Preheat your oven to 180C, line a medium cake tin with parchment.
Mash together 3 bananas, eggs, oil, cinnamon & vanilla. Keep some pieces of banana for texture.
Add your dry ingredients & fold through, try not to over-mix.
Decant into your tin, add slices of your remaining banana to the top & bake for 35-40 minutes until a knife into the centre comes out clean.
Cool in the tin for 10 minutes before taking it out to cool on a wire rack.