Banana cake

There are recipes and recipes… and there is also the energy and attention that people move on to the books they create. I can say that I have hundreds of cooking books and I always turn out to them and are usually the oldest… especially when it comes to vegetarian recipes, there is very little really good available, where recipes work and are absolutely delicious.

A ARAN OF THE BLOG Cannelle et vanille It's not vegetarian, but you can find in your book Cake Recipes and Bread Without Wonderful Gluten (I've done some and they all surprised me). The best is that you feel like doing everything, the images are beautiful and the delicious final recipes.

Banana cake


Following is an adaptation of the banana cake of Aran's book.


1 /2 cup of olive oil

4 ripe, peeled bananas (will crush 3 and decorate with 4a) 

3/4 sugar cup (I used coconut)

3 eggs

1 tablespoon of fresh grated ginger ginger

2 c. vanilla tea

1 cup almond flour

3/4 cup of brown rice flour

1 teaspoon of cardamom

1/2 teaspoon of cinnamon 

1/2 C Salt Tea

1/2 c. baking soda tea

1/2 cup of sunflower seeds


Heat the oven at 180ºC. Grease a bread shape with olive oil. Reserve.

Crush 3 of the bananas in a medium bowl. Add olive oil, sugar, eggs, ginger and vanilla, mix until you get a smooth mixture.

In a large bowl add the flour, salt and baking soda. Add the banana mixture and wrap well. Add the sunflower seeds and wrap.

Put the dough in prepared form. Garnish with the sliced ​​banana and sprinkle more seeds if you wish. Bake for 50 to 55 minutes or until the cake is golden and cooked inside. Cut into slices and feel the nutritious and satiate difference of a cake where flour is “integral” - full and complete.

Revenue adapted from the new book from Aran Goyoaga