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- Ingredients
- Recipe
- cake yeast1 teaspoon
- brown sugar (can use coconut or demerara sugar too)1/3 cup
- brown sugar (can use coconut or demerara sugar too)4 tablespoon
- Amaranth flakes (but you can substitute more fine flaked oatmeal)1/2 cup
- oat flakes1/2 cup
- oat flakes1 cup
- egg1 unit(s)
- coconut oil4 tablespoon
- Very Ripe Bananas6 unit(s)
- Start by mixing the banana puree, the egg, half the coconut oil, the oats, the amaranth and the sugar until it forms a pasty cream.
- Grease a pan (preferably with a false bottom) with coconut oil, add half of the dough, make a layer of banana, add the rest of the dough and finish with another layer of banana.
- Mix the rest of the brown sugar with the rest of the coconut oil, spread this mixture over the last layer of banana and take it to the oven at an average temperature of 200° for approximately 40 min.
- Let it cool down a bit before disinforming.
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