1
Purée 3 bananas with a hand mixer. Scoop the bananas into a big bowl.
2
Chop nuts coarsely. Now add all other ingredients and mix thoroughly.
3
Pour batter into greased cake pan. Cut the fourth banana lengthwise in half and place the slices on top of cake batter.
4
Bake cake for about 45 minutes in oven.
5
The night before, put the coconut milk in the fridge (to separate fluid from cream). Scoop only the top layer of cream from the can into a big bowl. Add 1 tablespoon of honey and 1 teaspoon of vanilla and mix it until you get a smooth mixture. Serve with the cake.

INGREDIENTS FOR 2 PERSONS

-
2 persons
+
4 ripe Chiquita bananas
3 eggs
1 cup almond flour/spelt flour
2 tablespoons honey or maple syrup
¼ cup pecans
¼ cup walnuts
2 tablespoons baking powder
2 tablespoons ginger powder
1 teaspoon vanilla powder
2 tablespoons cinnamon
1 can coconut milk (13.5 fl. oz.)
1 tablespoon honey
1 teaspoon vanilla powder
Nutritional values per person
203
13.1 g
15.1 g
11.1 g
2 g
5 g
300 mg
Banana-nut bread
Nutritional values per person
203
13.1 g
15.1 g
11.1 g
2 g
5 g
300 mg

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