It is day two of our personal challenge to bake every cake in Yossy Arefy’s “Snacking Cakes.” We purchased a bag of buckwheat flour yesterday, along with the whole milk yogurt, just for today’s recipe-Buckwheat Banana Cake. And just like our first cake yesterday, the recipe was easy and came together quickly. I decided to weigh the flours today, but nothing else. Yeah, yeah, I know, I should either weigh everything, or measure everything for consistency, right? I might weight everything tomorrow, we’ll see how I feel. Anyway, the baking time for this cake is 35-45 minutes. Yesterday’s cake was the same and took 45 minutes. I assumed it might be the same today, but I was mistaken. This cake was done in 35 minutes, making me a little suspicious about our square pan size. I thought I purchased an 8″ pan yesterday, but I just measured it, and it is 9″. Sheesh, no wonder today’s cake was done so fast. Not sure why yesterday’s took the whole 45 minutes, bet it was done at 40, but I didn’t check it. So, ordering a new pan today, and may use a loaf pan until it gets here. Or a round pan. Or might just use the 9″ pan and start checking the cakes sooner. We’ll figure it out. Anyway, the Buckwheat Banana Cake turned out quite nicely. It’s not very sweet, making it a great candidate for the “Dress It Up” option included with the recipe, which says, “Serve warm slices of cake with scoops of vanilla ice cream and warm Whiskey Caramel (page 126) drizzled over the top.” Since we have all the ingredients on hand, we made the caramel, but skipped the ice cream, since we didn’t have that. But the caramel was more than enough to make this cake spectacularly delicious! Another winner in our book! We’ll be making this one again.