Buckwheat, coconut and banana cake

With the weather a bit changeable, I’m craving something comforting and reassuring again. I can hear the storm rumbling outside as I write the recipe… But mostly I have a good piece of this delicious cake next to me.
As you know, what I like most is to experiment in my studio. I suggest this cake that doesn’t look like it, but is deliciously moist and tasty. Made with banana, coconut and buckwheat flour, it is naturally gluten-free. I love buckwheat, and I’m definitely not kicking gluten out of my diet, but this gives those who are intolerant to it one more option. I enjoyed this cake! You can even have it lactose free, as I use coconut cream and almond and coconut powder. The only time I use it is in the butter for caramelizing the bananas and you can easily replace it with margarine. To do whatever your beliefs, because it is very very good!

Recipe for a 24x18cm rectangular or 23cm circular cake:

4 bananas
30g of half-salt butter and a little brown sugar (you can replace the butter with margarine)
4 eggs (200g total without shells)
200g unsweetened coconut cream
170g of cane sugar
70g of grated dried coconut powder
95g buckwheat flour
a little vanilla powder
85g of almond powder
185g of mashed banana flesh