Banana-nut cake

4 servings

55 minutes

Like a classic sponge cake, banana cake is tender and porous at the same time. Easy to cut, goes well with sour cream.

Energy value per serving

• Calories: 479.2
• Proteins: 11.2g
• Fats: 24.3g
• Carbohydrates: 54.9g

Ingredients

• Bananas: 2 pc
• Walnuts: 45 g
• Chicken egg: 2 pc
• Ground nutmeg: 0.5 tsp
• Ground cinnamon: 1 tsp
• Olive oil: 50 ml
• Grain flour: 140 g
• Baking powder: 1.5 tsp
• Salt: pinch
• Raw sugar: 45 g

Cooking steps

1. Peel and puree 1 ripe banana. Chop the dried nuts.

   Required ingredients:

   • Bananas: 2 pieces
   • Walnuts: 45 g

2. Beat the eggs with banana puree, olive oil (can be replaced with melted butter) and sugar.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Bananas: 2 pieces
   • Olive oil: 50 ml
   • Raw sugar: 45 g

3. Sift flour with baking powder, salt, and spices into the liquid mixture (you can also add a bit of bran).

   Required ingredients:

   • Grain flour: 140 g
   • Baking powder: 1.5 teaspoon
   • Salt:  pinch
   • Ground nutmeg: 0.5 teaspoon
   • Ground cinnamon: 1 teaspoon

4. Prepare a rectangular shape (up to 20 cm) and fill it with half of the batter. Cut the remaining banana into thick slices and distribute it in the batter, sprinkle with half of the nuts. Add the second part of the batter, sprinkle the top with nuts. Bake the cake in a preheated oven at 175 degrees for about 30 minutes.

   Required ingredients:

   • Bananas: 2 pieces
   • Walnuts: 45 g