\n<\/div>\n

\nWith 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.
\nAs 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! <\/div>\n

\n<\/div>\n

<\/a><\/p>\n

\nRecipe for a 24x18cm rectangular or 23cm circular cake:<\/div>\n

4 bananas<\/span><\/b><\/li>\n

30g of half-salt butter and a little brown sugar (you can replace the butter with margarine)<\/span><\/b><\/li>\n

4 eggs (200g total without shells)<\/span><\/b><\/li>\n

200g unsweetened coconut cream<\/span><\/b><\/li>\n

170g of cane sugar<\/span><\/b><\/li>\n

70g of grated dried coconut powder<\/span><\/b><\/li>\n

95g buckwheat flour<\/span><\/b><\/li>\n

a little vanilla powder<\/span><\/b><\/li>\n

85g of almond powder<\/span><\/b><\/li>\n

185g of mashed banana flesh<\/span><\/b><\/li>\n<\/ul>\n<\/div>\n\nPeel 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. <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\nSprinkle with a little cane sugar and cook over moderate heat.<\/p>\n
\n <\/a><\/div>\n
\nThe bananas must caramelize. You’ll also have to think about turning them over!<\/p>\n
\n <\/a><\/div>\n
\nPour them into the buttered or “margarined” dish.<\/p>\n
\n <\/a><\/div>\n
\nSpread them out evenly.<\/p>\n
\n <\/a><\/div>\n
\nFor the dough, break the eggs into a bowl and add the brown sugar.<\/p>\n
\n <\/a><\/div>\n
\nPour in the coconut cream and dried coconut powder.<\/p>\n
\n <\/a><\/div>\n
\nBuckwheat flour, vanilla and almond powder.<\/p>\n
\n <\/a><\/div>\n
\nMash two bananas with a fork.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nPour 185g of flesh into the dough and eat the rest!<\/p>\n
\n <\/a><\/div>\n
\nMix well, it’s over!<\/p>\n
\n <\/a><\/div>\n
\nPour over bananas.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nSprinkle with a little dried coconut.<\/p>\n
\n <\/a><\/div>\n
\nPlace in the oven at 165\u00b0C for 40-45 minutes, watching and adjusting to your oven.<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nLet it cool, then enjoy it as a snack without waiting! <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n<\/div>\n
\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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