This recipe uses almond flour instead of flour to make the cake. Compared with the traditional banana pound cake, this recipe has less oil and less sugar, but the texture is very delicate and fluffy, with a light almond flavour.
S. no | Ingredient | Quantity (g) |
1 | Banana flesh | 250 |
2 | Almond powder | 200 |
3 | Brown sugar | 40 |
4 | Yogurt | 100 |
5 | Coconut oil | 20 |
6 | Honey | 10 |
7 | Egg | 3 eggs |
8 | Salt | 1 |
9 | Baking powder | 3 |
10 | Baking soda | 3 |
11 | Walnuts | Appropriate amount* |
Steps
1. Puree the banana pulp with a fork, add yogurt, egg, brown sugar, honey, and oil (add 5g of vanilla extract if you want).
2. Add almond flour, baking powder, baking soda, and salt and mix well until there are no dry particles.
3. Preheat the oven to 180 degrees Celsius for 10 minutes.
4. Place into moulds (lined with baking paper or lightly oiled) and sprinkle walnuts on top.
5. Bake at 180°C for 45 minutes.
(If the colour is too dark, cover with tinfoil and continue baking)
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