Add the dry ingredients (almond flour, buckwheat, baking soda, cacao, baking powder, cinnamon) for the cake into a bowl and mix everything well.
Puree the bananas in a large bowl and add the rest of the wet ingredients to it. Leave the raisins and the other fruit out of it for now. Stir everything together well with a spoon or wooden spoon.
Add the banana mixture with the dry ingredients and again mix well, You will now have a fairly firm dough mix.
Fold the raisins and the berries through it at the last moment and put everything into a well oil baking tin or cover the bottom of the tin with baking paper. I opted for a square shape this time but you can use whatever shape you have.
Put into the oven and bake for about 30-35 minutes in the preheated oven. Check after 35 minutes with a wooden skewer to see if the cake is cooked. If it comes out dry the cake is done.
Leave to cool completely before cutting
the cake will keep quite well in the fridge for a couple of days and in fact will only taste better!