Almonds and Bananas Cake

1 comment

A soft and light cake light,  ideal for breakfast.

200 gr of whole wheat flour
100 gr of flour 00
50 gr of raisins
1 pinch of salt
18 gr of cream of tartar
2 ripe bananas
50 gr of blanched almonds
100 gr of agave
250 gr of vanilla flavoured soy milk
a few more blanched almonds
granulated sugar as needed

In a bowl, mix flour, raisins, salt and cream of tartar.
Blend bananas and almonds with milk and agave.
Pour the mixture into the bowl and mix well, quickly, until the smooth.
Line a cake tin with baking paper, pour the mixture in and sprinkle the surface with the remaining almonds and granulated sugar.
Bake in preheated convection oven for about 45 minutes at 180 Celsius degrees (before removing from oven, make the toothpick test), then let it cool thoroughly on a wire rack.

Chef: Elettra from VeganBlog

  1. monsoon 17 May 2011 at 13:54

    almonds and bananas… never thought about this match, sounds interesting 🙂

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