John Myers
Ingredients for 18 servings:
- 5 bananas, approx. 500 g, peeled and weighed
- 200 g almond(s), sweet, ground
- 3 almonds, bitter, ground (can be omitted)
- 3 cup(s) corn, ground (approx. 450 g)
- 5 tbsp cocoa powder (without sugar)
- 2 tsp coriander, ground
- 1 pinch of sea salt
- Lemon juice, if you like
- 2 bags of baking powder, cream of tartar baking powder
- 2 cup(s) mineral water, carbonated
- 1 cup(s) rum, 54% (1 cup approx. 200 ml)
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
gluten-free / dairy-free / egg-free / soy-free
Mash the bananas. Mix the dry ingredients together. Add the rum and water to the puree, mix lightly, then add the dry ingredients and mix well. Pour into a 30cm king cake pan lined with baking paper and level the surface. Bake at 170°C fan oven (without preheating) on the second rack from the bottom for about 70 minutes. Do a needle test—I baked for an extra 20 minutes. Remove from the oven after about 5-10 minutes, then turn out onto a wire rack, carefully remove the baking paper, and let cool. It was sweet enough for me.
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