Delicious cake made with Sarracene wheat flour (saddlebon). Also ideal for losing weight, because both Sarracene wheat and banana are very satiating ingredients. This same recipe that I share with recipes can make it without sugar, as mature bananas give a lot of sweetness to the dough. In this way you will save some calorie and remain delicious. If you are not diet and you don mind eating gluten, you can do it with wheat flour, sugar and yeast you want. But it is important that you respect the indicated measures of the ingredients so that the banana sponge cake and gluten -free nuts are perfect.
| 🚻 10 Diners | 🕘 45M | 🍵 MERIENDA | 🤯 DIFFICIALLY LOW |
| Ingredients to make banana cake and gluten -free nuts: |
| 3 eggs 100 grams of brown sugar or panela 200 grams of wheat flour sarraceno (saddlebon) 1 above 17 g of beer yeast for baking 60 milliliters of olive oil 2 ripe bananas 75 grams of nuts 1 pinch of roasted sesame seeds to decorate |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make banana cake and gluten -free nuts:
1. We preheat the oven to 185ºC. Then, in a bowl we beat the eggs, add the sugar and beat everything together. In a separate bowl, mix the flour with the yeast and add it to the bowl slowly so that lumps do not form.
2. We peel the bananas, chop them and the chaffe with a fork. We incorporate the banana paste resulting into the mixture bowl. Then, add the oil and crumbled nuts, reserving a few to decorate. We beat the gluten -free banana sponge cake mixture a little more.
3. We pour the mixture into a rectangular mold, about 23 cm long, 10 cm wide and 6 cm deep. If it is a bit larger it does not matter, but not younger since the dough could be spilled when rising. We distribute the nuts we have reserved and the roasted sesame. We introduce the mold in the oven at 180ºC, for approximately 30 minutes, it will depend on your oven.
Trick: If your oven is up and down, use only the heat below, so you will avoid burning the nuts and the sesame of the upper gluten sponge cake.
4. Wait for banana sponge cake and gluten-free nuts to cool to unmold it and serve it as a dessert, snack or breakfast, accompanied by a fruit shake or hot coffee. Don forget to leave your comment with your opinion!
