Banano Cake
Potassium-rich and whole food based, this cake is here to interrupt the meme-cuisine
Equipment
- Food Processor
Ingredients
The cake itself
- 250 g Oats Whole grain
- 4 Bananas Medium
- 150 g Dates seeds removed
- 2 tbsp Peanut butter
- 2 tbsp Cocoa Powder
- 1 tsp cinnamon
- 150 ml almond milk or similar
- 0,5 Lemon juiced
- 0.5 tbsp baking soda
- 1 baby banana
For the baking
- 1 tsp margarine
- 30 g oats
Instructions
- Preheat the oven to 210°C / 410° F
- if you like it chunky, skip this step. Otherwise pre-blend 250g oats in your food processor.
- Add everything else except for the baking soda into the blender and give it a good go.
- Grease a spring form of 28cm / 7-8in diameter with some margarine and cover it completely in oats.
- Before transfering to the form, add the baking soda to the mass and give it a quick last mix. Pour the dough into the form and spread it out evenly with a spatula.
- Cut the baby banana in half and place it in the middle like a real monkey would do. Bake the cake for 15-20 minutes. Use a toothpick to test if the bake is well done. A little bit of dough may still stick to it, but you shouldn't be pulling out wet mass from the cake when testing.
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Nutrients per serving
Nutrition Facts
Banano Cake
Amount per Serving
Calories
180
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
167
mg
7
%
Potassium
342
mg
10
%
Carbohydrates
36
g
12
%
Fiber
5
g
21
%
Sugar
13
g
14
%
Protein
5
g
10
%
Vitamin A
28
IU
1
%
Vitamin C
6
mg
7
%
Calcium
39
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
