John Myers
Ingredients for 1 servings:
- 2 m.-sized banana(s), very ripe/overripe (net weight 200 to 250 g)
- 80 g oil, neutral (e.g. sunflower oil)
- 200 g raw cane sugar
- 2 pinch(s) vanilla powder *
- 1 pinch of salt
- 200 g natural yogurt
- 350 g spelt flour, fine (alternatively wheat flour)
- 50 g cornstarch
- 1 pack of cream of tartar baking powder
- 125 g cranberries, dried
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes
Combining food baking recipe carbohydrates – without eggs and without butter/margarine
Grease and crumble a Bundt pan (alternatively, wash a silicone Bundt pan). Preheat the oven to 175 degrees Celsius (top/bottom heat). Place the bananas in a baking bowl and mash vigorously with a fork. Add the oil, sugar, vanilla powder, salt, and natural yogurt and mix everything until the sugar has mostly dissolved. Combine the flour, cornstarch, and baking powder and add to the banana mixture. Mix quickly and thoroughly. Finally, fold in the cranberries. Pour the batter into the pan. Bake for about 45 to 60 minutes (use a skewer to check if it’s cooked through). Let cool for 20 minutes, then turn out onto a wire rack and let cool completely. Let stand in a tightly sealed cake pan for at least a day. The cake will taste even more banana-flavored and moist after 2 to 3 days. *Vanilla powder is ground Bourbon vanilla and is available in health food stores or in the organic food section of supermarkets.
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