This recipe comes from a friend who is not gluten free so I replace the flour with ground almonds added some blueberries et voilá!
The blueberries keep the cake moist and delicious and the honey replacing the sugar definitely make this cake very …je ne sais quoi!
Let’s get cooking!
For 6 people
- Prep Time : 20 minutes
- Cook Time : 60 minutes
1/ In your bowl mash the bananas and add in the eggs, the melted butter, the honey and the vanilla paste whisk them together until the mix become slightly fluffy, then add the rest of the ingredients and whisk them until the mix is lovely and light.
2/ I would very strongly recommend to cook this cake in a spring tin cake, bananas produce natural sugar and have tendency to stick to the sides so grease your tin carefully.
3/ Cook the cake for I hour gas mark 5 (1500C)