John Myers
Ingredients for 1 servings:
- 2 bananas
- 2 eggs
- 50 ml coconut oil, warm, liquid
- 1 tbsp lemon juice
- 45 g cane sugar
- 70 g buckwheat flour
- 30 g millet flour
- 1 tsp baking powder
- 1 pinch of salt
- 1 pinch of vanilla
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
for a small springform pan (18 cm), dairy-free, gluten-free, lactose-free
Preheat the oven to 160 degrees fan-assisted oven (or 180 degrees conventional oven). Peel the first banana, quarter it lengthwise, cut it into cubes, and set aside. Separate the two eggs. Add the coconut oil, lemon juice, vanilla, and the second sliced banana to the egg yolks and blend everything briefly. Pour the mixture into a bowl, add the sugar, and mix well. Then, in a separate bowl, combine the buckwheat and millet flours with the baking powder and salt and gradually add them to the mixture. Mix everything until a smooth, relatively firm batter forms. Then beat the egg whites until stiff and fold into the batter. Pour the batter into a greased small springform pan and generously scatter the diced bananas on top. If you like, you can also add desiccated coconut to the cake, if desired. Bake the cake on the middle rack for 40 to 45 minutes until golden brown.
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