As I already told you before, my hand is heavy when I buy bananas. Children adore them, I put them everywhere, it is easy to transport and its nutritional qualities and good taste do not help me to see things differently. But now, sometimes, well, it turns out that my hand is really too heavy and that I find myself with a good amount of bananas that become a little too ripe to be crunched to the teeth.
In these cases, I simply turn to a cake or jam, the easiest way to sell a nice amount of bananas.
That day, I wanted a cake with banana and squash. The result is not the one I wanted to get. I know where my mistake comes from and I will test another version the next time my kitchen will be home to bananas a bit too ripe …
For this time, I suggest you discover a fondant, really fondant …
Preparation time: 15 minutes
Cook Time: 35 minutes
Total time: 50 minutes
Yield: 180 ° C
Serving Size: 12 squares
Fondant banana & squash, without sugar or butter
400 g of banana (about 4 of medium size)
100 g of vegetable milk
150 g squash puree
100 g of almond powder (or hazelnut)
120 g of whole spelled flour (or wheat or rice for a gluten-free version)
3 pinches of salt
7 g of baking powder (or baking powder)
50 g chocolate chips (or raisins)
- Place in a container 300 g bananas, milk, squash puree, and egg. Blend with a blender until you get a homogeneous set.
- Add the powders: almond, flour, baking powder, and salt then mix with the spatula.
- Cut the remaining banana into a slice and add the chocolate chips and mix gently.
- Pour the preparation into a square mold 20 cm in diameter, previously lined, then bake for 35 minutes at 180 ° C in a preheated oven.
- Check the cooking with the tip of a knife.
Let the cake completely cool before unmolding
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