Gluten-free banana cake in a jar

Ingredients for 3 servings:

• 1 banana(s)
• 70 g butter
• 60 g sugar
• 1 egg(s)
• vanilla sugar
• 1 tsp cocoa powder (or Nutella)
• ¼ tsp cinnamon
• 25 g nuts, ground or almonds
• 100 g flour, gluten-free (Seitz flour mix light, for example)
• 1 tsp baking powder
• Oil, for brushing the glasses
• Nuts, ground for sprinkling the jars

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

a small portion, makes 3 glasses of 440 ml each or 12 muffins

Whisk together the fat, sugar, and egg until frothy. Mash the banana finely with a fork and stir in. Stir in the nuts/almonds, cinnamon, and cocoa. Finally, stir in the flour. Transfer the batter to a plastic bag or piping bag and fill jars brushed with oil and sprinkled with ground nuts. Bake at 160 to 170 degrees Celsius (220 to 230 degrees Fahrenheit) for about 35 minutes – test for doneness! Then seal the jars and simmer in boiling water for another 20 minutes – done! The shelf life is somewhat limited by the nuts and fruit, but a good 2-3 months.