This is just a different version of my usual banana bread.
This recipe is made without any chick pea water(Aquafaba).
I replaced that part with carbonated water(Gerolsteiner)
🥣dry ingredients🥣.
1 cup spelt flour(type630)
1 cup almond flour (=100 g )
1/4 cup raw cane sugar
1 tbsp baking powder
1 tsp baking soda
1tbsp cacao powder to add later
🌸Ingredients to mix with a hand blender 🌸
3 ripe bananas = 250 g
1 tbsp flax seeds
3/4 cup aquafaba (1 can of EDEKA’s chickpea)
20 ml olive oil
1 tbsp vinegar
１tbsp Amaretto(or any syrup or oil )
Some extra oil to grease the baking pan
Mix wet ingredients and dry ingredients separately in two bowls.
Add wet ingredients into the bowl of dried ingredients.
Gently fold the mixture using a spatula.
Pour 70% of the cake batter into the greased baking tray first.
Add 1 tablespoon of cacao powder to the remaining 20% cake batter in the bowl.
Pour the cocoa colored cake batter over the yellow cake batter (around the centre).
Mix with a spoon once from side to side to form a marbled pattern.
Baking time =40 minutes (175-180°C)/preheated oven 180°C.
When the loaf is baked, brush with 1 tbsp of Amaretto.
(or syrup or oil)
It's not the most healthiest food but as you can see in the list of ingredients
this cake is relatively low in oil and sugar.
And rich in minerals :)
Enjoy a slice of guilt free banana loaf.
