You need this:

• 2 large bananas, nicely practiced
• 3 large tablespoons of organic skimmed cocoa powder
• 200 grams buckwheat flakes or oatmeal (dry)
• one and a half tablespoon greensweet extra sweet
• 15 grams (tartar) baking powder
• 175 ml warm water (if necessary, add more)
• To garnish: cinnamon sugar, made from 50 grams greensweet-stevia erythritol
• 1 tablespoon of ceylon cinnamon powder

This is how you make it:

Stir in the buckwheat flakes, greensweet stevia, baking powder and water through the banana puree. If the mass remains too dry and too loose-grained, add a little extra water. Use a small square stone baking dish that fits in the baking lift. Line this with baking paper. Halve the mass and stir in one half the cocoa powder together with about 25 ml of extra water. Now shovel around large amounts of natural and cocoa batter next to each other and on top of each other. Bake the cake at 185 degrees 15 minutes, and check that it is sufficiently cooked. If not, give it another two minutes extra. Sprinkle the cake directly from the fryer with the cinnamon sugar.

Source: Monique van der Vloed