Instructions
Follow the steps and taste along the way.
Prepare the pan and oven
Preheat the oven to 180 °C (350 °F), using conventional top and bottom heat. Line a square pan measuring approximately 20 × 20 cm with baking paper.
Mash the bananas
Place the bananas in a large bowl and mash them with a fork until smooth. Stir in the eggs, milk, honey, and sunflower oil.
Mix the batter
In a second bowl, combine the buckwheat flakes, cocoa, baking powder, and salt. Add the dry mixture to the banana mixture and stir. Finally, fold in the dried sour cherries; the batter will be thick and moist.
Spread the batter in the pan
Transfer the batter to the prepared pan and spread it evenly into the corners. Smooth the surface with a spatula so the bars bake evenly.
Bake and slice
Bake for 25 to 28 minutes at 180 °C (350 °F). The edges will be firm, and a skewer inserted into the center should come out without wet batter, though a few moist crumbs may cling to it. Let cool in the pan for 15 minutes, then remove and cut into 8 bars.
