Banana cake

Ingredients for 1 servings:

• 3 large bananas, ripe, approx. 350 g
• 3 m.-sized eggs
• 360 g apple puree, unsweetened
• 30 g oat bran
• 30 g wheat bran
• 60 g wholemeal oat flour
• 25 g baking powder
• 50 g lupin flour
• 100 g almonds, ground
• 20 g desiccated coconut
• 20 g walnut kernels

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

high in fiber, high in protein, no added sugar or sweetener, no added fat

Grind or chop the walnuts. In a bowl, combine the oat bran, wheat bran, oat flour, lupin flour, baking powder, ground almonds, crushed walnuts, and desiccated coconut. In a second bowl—preferably the bowl of a food processor—mash the bananas with a fork. Be sure to use ripe bananas! Then add the eggs and apple puree and mix well. A food processor is very helpful here. Gradually add the well-mixed dry ingredients and mix quickly. Ideally, pour the batter into a silicone mold. This way, no fat is required. I use a round mold with a diameter of 18-20 cm. A narrow, tall mold will make the cake too moist. Place on a baking sheet or a rack in the center or lower third of an oven preheated to 180°C (top/bottom heat). Bake for approximately 45-50 minutes. Then let it cool for about 10-15 minutes before removing it from the silicone mold. Dividing the cake into 8 portions yields the following values ​​per serving (very filling): 437 kcal, 15 g fat, 59.6 g carbohydrates, 39.6 g sugar (fructose from the unsweetened apple puree – applesauce has a much higher sugar content due to added sugar!!!), 7.7 g fiber, and 12.6 g protein.