Ingredients
- 400 g banana flesh + 1 banana for decoration
- 50g oatmeal
- 15 g of flax seeds
- 50 g brown sugar
- 1 sachet of vanilla sugar
- 2 cl of rum
- 100 g corn flour
- 10 cl of deodorized coconut oil
- 50 g of almond powder
- 1 sachet of baking powder
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neutral oil for the mold
Preparation
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Finely mix the oat flakes and flax seeds.
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Mash the banana flesh in a salad bowl using a fork. Add the brown sugar, vanilla sugar and rum, then mix.
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Add the sifted corn flour and the oatmeal and flaxseed mixture. Leave to rest for 20 minutes at room temperature.
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Preheat the oven to 170°C on fan mode.
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Melt the coconut oil in a pan and gradually add it to the dough using the whisk, in three batches to emulsify it well. Add the almond powder and yeast, then mix.
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Pour the batter into a medium (20cm long, 8cm wide), non-stick or greased cake tin.
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Peel the banana and cut it in half, lengthwise, and place it on the dough, cut side up.
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Bake for 40 minutes. The cake should be golden brown and soft. When it comes out of the oven, let it cool before unmolding it.
