We all have had very overripe bananas destined for the trash. Don't throw them out either freeze them for use later or make a delicious "not too sweet" and "very moist" Almond-Banana cake.
INGREDIENTS
2 cups Almond Flour (fine) or Whole Wheat Flour
1 cup Quick Oats
3/4 cup of Honey or Light Brown Sugar
1/2 tsp Cinnamon
1 tsp Baking Soda
1/4 tsp Baking Powder
1/4 tsp Salt
2 Large Eggs (room temperature)
1 Stick Butter (room temperature)
2 cups very ripe Bananas (about 3 bananas)
1/3 cup Yogurt
1 tsp Almond Extract
1 tsp Vanilla Extract
3/4 cup Sliced Almonds
More Sliced Almonds to sprinkle on top
INSTRUCTIONS
Preheat the oven to 325F.
Prepare a round 9 or 10 inch baking pan with baking spray or use shortening dust with flour.
The copper pan I used was nine inches and flared out to 11 inches.
Put the dry ingredients: flour, brown sugar, cinnamon, baking soda, baking powder, oats, almonds and salt into a mixer or food processor. I use a food processor. If you are using a mixer grind or chop the almonds very small. Thoroughly mix the ingredients together.
Add in the eggs, butter, yogurt, bananas, almond extract and vanilla extract.
Mix the ingredients together until smooth and blended. If you are using almond flour the batter should be on the thick side, if yours is not add 1/4 cup more oats.
Sprinkle sliced almonds in the prepared pan.
Pour batter into prepared pan 1/2 - 3/4 of the way full.
Bake until the cake is fairly firm when you press lightly at its center and a toothpick inserted in the middle has no wet batter sticking to it, about 40 to 50 minutes. Remove from the oven and leave on the counter to cool completely. Once cool invert on to a serving platter.
The best way to enjoy this is at room temperature with an espresso or latte!
ENJOY!!!
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