Cocoa Buckwheat Bars with Banana and Sour Cherries

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.