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With the weather a bit changeable, I’m craving something comforting and reassuring again. I can hear the storm rumbling outside as I write the recipe… But mostly I have a good piece of this delicious cake next to me.
As you know, what I like most is to experiment in my studio. I suggest this cake that doesn’t look like it, but is deliciously moist and tasty. Made with banana, coconut and buckwheat flour, it is naturally gluten-free. I love buckwheat, and I’m definitely not kicking gluten out of my diet, but this gives those who are intolerant to it one more option. I enjoyed this cake! You can even have it lactose free, as I use coconut cream and almond and coconut powder. The only time I use it is in the butter for caramelizing the bananas and you can easily replace it with margarine. To do whatever your beliefs, because it is very very good!
As you know, what I like most is to experiment in my studio. I suggest this cake that doesn’t look like it, but is deliciously moist and tasty. Made with banana, coconut and buckwheat flour, it is naturally gluten-free. I love buckwheat, and I’m definitely not kicking gluten out of my diet, but this gives those who are intolerant to it one more option. I enjoyed this cake! You can even have it lactose free, as I use coconut cream and almond and coconut powder. The only time I use it is in the butter for caramelizing the bananas and you can easily replace it with margarine. To do whatever your beliefs, because it is very very good!
Recipe for a 24x18cm rectangular or 23cm circular cake:
- 4 bananas
- 30g of half-salt butter and a little brown sugar (you can replace the butter with margarine)
- 4 eggs (200g total without shells)
- 200g unsweetened coconut cream
- 170g of cane sugar
- 70g of grated dried coconut powder
- 95g buckwheat flour
- a little vanilla powder
- 85g of almond powder
- 185g of mashed banana flesh
Peel and slice the 4 bananas. place them in a large pan with the butter. You can use margarine and a touch of salt for a lactose-free cake.
Sprinkle with a little cane sugar and cook over moderate heat.
The bananas must caramelize. You’ll also have to think about turning them over!
Pour them into the buttered or “margarined” dish.
Spread them out evenly.
For the dough, break the eggs into a bowl and add the brown sugar.
Pour in the coconut cream and dried coconut powder.
Buckwheat flour, vanilla and almond powder.
Mash two bananas with a fork.
Pour 185g of flesh into the dough and eat the rest!
Mix well, it’s over!
Pour over bananas.
Sprinkle with a little dried coconut.
Place in the oven at 165°C for 40-45 minutes, watching and adjusting to your oven.
Let it cool, then enjoy it as a snack without waiting!
