Fluffy and moist cake with great flavor and you only need a bowl and some simple ingredients to make it!
- 5 ripe bananas
- 1/4 cup liquid oil (sunflower or coconut one are fine) 60ml
- 1 egg or 2 egg replacement*
- 1 cup coconut or muscovado sugar 200g
- 3/4 cup milk of your choice 160ml
- 1/3 cup tahini 70g
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 2 cups wholewheat flour 240g
- 1/2 cup rice flour 125g
- 1 tsp baking powder
- 1 tsp baking soda
- 3 Tbsp soft coconut oil
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Preheat the oven to 180°C
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In a large bowl mash 2 of the bananas until they are pure, leave the other 3 aside. Add the rest of the wet ingredients (except the coconut oil) and half of the sugar and mix well. Add the rest of the dry ingredients and beat well again.
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In a non-stick mold of 20x30cm with parchment paper put the other half of the sugar together with the coconut oil and mix with the help of a fork. It has to be like a homogenous paste. Divide it and crush it well over the entire surface of the mold (this will caramelize the bananas)
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Cut the remaining 3 bananas in the middle and put them on the mixture of sugar and oil. Then on these put the cake mixture.
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Bake for 12-15 minutes or until browned on top and when inserting a stick it comes out dry.
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Accompany with an ice cream scoop, it's better when it's still hot!
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.