This cake comes from the spongy and tasty to make a virtue of necessity: today in my home came more than a dozen of bananas but very very very mature ... so I decided to do a damn sweet!
Ingredients:
4 ripe bananas
4 tablespoons rice malt
150 ml of rice oil
50 g potato starch 200 g
wholemeal flour 1 / 2 packet of cream of tartar + 1 teaspoon Satin bicarbonate
Brazil nuts to taste a pinch of fleur de sel
Preheat oven to 180 degrees.
Emulsify sliced \u200b\u200bbananas, oil and malt with the hand blender (or mixer, or blender, or whisk or a fork ....:)), transfer the mixture in a bowl and incorporate the dry ingredients: starch, flour, baking powder, baking soda, and finally a pinch of salt. Then add the previously coarsely chopped walnuts.
Line a 24 cm diameter cake pan with greaseproof paper and pour the mixture.
Bake for 30 minutes (toothpick test indispensable).
Enjoy with pleasure ... as I said the cake is very soft, well risen and the right humidity ... chidetemi that is also not low-calorie, however, Brazil nuts are well 668 kcal per 100 grams! But too much protein and polyunsaturated fats:)
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