Flourless Banana Cake

Flourless Banana Cake

Ingredients:

• 4 ripe bananas (preferably dwarf or silver)
• 4 eggs
• 1 cup of fine rolled oats (or oatmeal)
• 1/2 cup shredded coconut sugar free
• 1/4 cup honey or natural sweetener (optional, according to your taste)
• 1 tablespoon ground cinnamon
• 1 tablespoon baking powder
• 1/2 cup chestnuts or walnuts bites (optional)
• 1 tablespoon coconut oil (to grease the pan)

Preparation method:

1. Prepare the oven and the pan:

• Preheat the oven to 180°C.
• Grease a pan (round or square, approximately 20cm) with coconut oil or line with parchment paper to prevent the cake stick.

1. Mash the bananas:

• In a plate, mash the 4 ripe bananas with a fork until it forms a puree. The riper the bananas, the sweeter and softer the cake will be.

1. Beat the eggs:

• In a large bowl, add the 4 eggs and beat them with a fork or whisk until they are well mixed and have a lighter, airier consistency.

1. Mix the liquid ingredients:

• Add the mashed bananas to the beaten eggs and mix well until you get a smooth dough. If you choose to use, also add the 1/4 cup honey or your preferred sweetener at this stage and mix again.

1. Add the dry ingredients:

• Gradually add the 1 cup of fine rolled oats and the 1/2 cup shredded coconut, stirring gently until everything is incorporated.
• Add to 1 tablespoon ground cinnamon and stir to distribute the flavor evenly.

1. Add the yeast:

• Finally, add the 1 tablespoon baking powder and stir gently until it is mixed into the dough, without beating too much.

1. Add the chestnuts (optional):

• If you choose to add, put the 1/2 cup chopped chestnuts or walnuts and mix lightly.

1. Pour the batter into the pan:

• Once the dough is ready, pour it into the previously greased or lined pan, spreading it out well so that it is level.

1. Bake the cake:

• Place in a preheated oven and bake for about 30 to 35 minutes. The time may vary depending on your oven, so keep an eye on it during the last few minutes. The cake is ready when it is golden brown on top and a toothpick inserted into the center comes out clean.

1. Let it cool and unmold.:
   • Remove the cake from the oven and let it cool for a few minutes before removing it from the pan. This helps maintain its structure and makes it easier to cut.
2. Serve:
   • The cake can be served at room temperature or slightly warmed. It is delicious plain or with a light topping, such as peanut butter or chocolate sauce.

Storage Suggestion:

• Store the cake in a sealed container at room temperature for up to 2 days. If you prefer, you can keep it in the refrigerator for up to 5 days, and you can also freeze individual slices for up to 3 months.

This cake is a great option for a healthy breakfast or snack, with ingredients that provide satiety and essential nutrients, without the need for refined flours!