"Now you actually can have your cake and eat it too! This delicious healthy recipe is low calorie and low GI and tastes sensational. Whilst it is gluten free nobody would ever know. The secondary flavors of lemon zest and just a hint of hazelnut really make this recipe special. The buckwheat can be replaced instead with plain gluten free flour but if added really adds a healthy twist. It's light, scrumptious, easy to make, delicious and healthy for the whole family! This tastes so much better than banana bread and is good for you too."
Preheat oven to 180 degrees C. Take a round 20cm springform cake tin or ordinary cake tin. Spray the inside of the cake tin with canola oil.
Place the olive oil, splenda, brown sugar, banana and eggs in a food processor or blender then process until smooth and combined. Add the buttermilk and lemon zest then process until combined.
Add dry ingredients including hazelnut meal, sifted buckwheat flour, sifted gluten free flour, potato starch, bicarbonate of soda, baking powder and xanthan gum. Combine in blender or processor until just combined.
Pour the mixture into the prepared cake tin. Place in the preheated oven in the middle of the oven for 1 hour or until a skewer inserted in the centre comes out clean.
When the cake is cooked take the cake out of the tin/pan and onto a plate place it into the freezer for 45 minutes until it is at room temperature but not frozen.