John Myers
Ingredients for 1 servings:
- 400 g corn, ground
- 100 g chickpeas, ground
- 50 g ground coffee beans
- 200 g coconut, grated, lightly roasted
- 1 bag of baking powder
- 1 pinch of salt
- 250 g banana(s), weighed ready for cooking
- 600 ml mineral water, 500 – 700 ml carbonated
- 4 cl rum, 54%
- 200 g sugar
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free, egg-free, dairy-free, vegan
A 26 cm ring baking pan lined with parchment paper. Mix all dry ingredients thoroughly. Add the sliced bananas, water, and lemon juice at the same time. It should drip slightly from the whisk. Pour into a 26 cm baking pan lined with parchment paper, swirling it around a bit to ensure the batter is evenly distributed. Place in a cold oven and bake at approximately 140°C (convection oven) for approximately 90-110 minutes. Use a needle test. Leave the ring on for at least 10 minutes, then let it cool completely. Ideally, remove the parchment paper the next day just before cutting. My own recipe.
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