Banana cake sweet and moist with mint pepper

Ingredients for 1 servings:

• 3 tsp flaxseed meal
• 2 tbsp fat, e.g. coconut oil
• 5 banana(s), maybe one more
• 200 g beet syrup
• 200 g wholemeal flour, e.g. wholemeal buckwheat flour
• 50 g rice flour
• 2 tsp, leveled raising agent
• 1 pinch of mint pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

vegan, gluten-free

First of all: The quantities can vary according to taste and taste. Finely grind some of the flaxseed, place it in a tin bowl, cover well with water, and let it swell for at least 15 minutes. Add the fat and 4 bananas. Mash the bananas with a fork or spoon. Stir in the beet syrup. Combine the flours, raising agent, and mint pepper and knead into the banana mixture. Add the last banana, or two more, chopped up. Add enough until the dough feels soft enough. Pour the dough into a prepared bread pan. Bake in a hot oven at 180°C (top/bottom heat) for 40-45 minutes. I put the pan in a cold oven to save energy by preheating it. The cake may rise more fluffily if you preheat the oven. Of course, the cake will work and taste just as good without the mint pepper.