We continue teaching you to cook different varieties of the delicious Venezuelan cachapas, because the truth is that we love and in addition to being very easy to prepare, they are a perfect dish for people who suffer from gluten intolerance. Well, well, what we present in this Opportunity is none other than the mature banana bcachapa. After you try its sweet flavor and its tender texture, you will not see the cachapas in the same way. In addition, this is a very healthy dish since we will take advantage of all the benefits of banana as well as its antioxidant, mineral and fiber We teach in recipegratis.
| 🚻 4 Diners | 🕘 30m | 🍵 Breakfast | 🤯 Difness Low |
| Ingredients to make a mature banana cachapa: |
| ½ cup of cornfield (62½ grams) 1 tablespoon of baking powder 2 ripe bananas (male banana) 2 eggs 1 cup of oats flakes (optional) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make a mature banana cachapa:
1. dispute the ingredients in the area where you will work. And … Hands to work to elaborate rich banana cachapas! If you have followed my other recipes of typical Venezuelan dishes you will see that there are other varieties of cachapas, the photos may be similar, but check the titles well because each mass It is different like the one we are about to prepare, a flourless cachapa, with a sweet and soft taste thanks to banana.
2. RALLA The banana as fine as possible. In Venezuela it is called banana what in other countries is known as male banana. Do not confuse it with the Cambur or the banana.
3. To make the mass of the cachapas begins to pour all the ingredients into a bowl or container. Remember that oat flakes are optional, you can include them if you want to give more texture to the dough or simply if you want to include them in your breakfast.
4. Use a wooden spoon to mix the ingredients and integrate the ingredients very well to create a homogeneous mass. Then, put on the fire an anti-adherent preferably preferably and grease the surface a bit to prevent the dough from sticking to a portion of the mixture in the pan and kitchen 5 minutes on each side. Gate the pan again when you finish cooking each of the cachapas.
5. When serving the mature banana cachapas, accompany with sweet or salty, with cream, butter or even honey with a little salty white cheese. These Venezuelan cachapas are perfect for eating at dinner time, to start the day at breakfast or even for lunch. How did you have the cachapas? What did you fill them with? We are curious, please share with us a photo and your interesting experience.
