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.
Calories479.2kcal
Proteins11.2grams
Fats24.3grams
Carbohydrates54.9grams
Bananas
2
pc
Walnuts
45
g
Chicken egg
2
pc
Ground nutmeg
0.5
tsp
Ground cinnamon
1
tsp
Olive oil
50
ml
Wholegrain flour
140
g
Baking powder
1.5
tsp
Salt
pinch
1
Peel and puree 1 ripe banana. Chop the dried nuts.
- Bananas: 2 pieces
- Walnuts: 45 g
2
Beat the eggs with banana puree, olive oil (can be replaced with melted butter) and sugar.
- Chicken egg: 2 pieces
- Bananas: 2 pieces
- Olive oil: 50 ml
- Unrefined (raw) cane sugar: 45 g
3
Sift flour with baking powder, salt, and spices into the liquid mixture (you can also add a bit of bran).
- Wholegrain 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.
- Bananas: 2 pieces
- Walnuts: 45 g
