1. mash 3 bananas (do not blend, you want there to be banana chunks). 2. Mix in 2 eggs (or sub for flax eggs), 1/4 cup almond milk, 1/4 cup maple syrup, 1/4 cup coconut sugar, 2 tbsp coconut yoghurt (not essential), and 2 tbsp oil (i used avocado oil). 3. Add 1 cup almond flour, 1/2 cup buckwheat flour (use 3/4 cup if you prefer it to be a denser consistency), 1 tsp baking powder, 1 pinch baking soda, and 1 tsp of cinnamon (optional). 4. Cook at 180°c for approximately 35 minutes. 5. For the frosting, melt about 5 cubes of chocolate then add 1 tbsp of coconut cream (or plant milk if you prefer) & 1 tbsp of maple syrup and mix it up. 6. Top the cake with the ganache.