Gluten-free banana cake

Ingredients for 1 servings:

• 3 eggs
• 170 g margarine
• 90 g sugar
• 1 packet of vanilla sugar
• 2 ripe bananas (the riper the better)
• 200 g flour, gluten-free, e.g. Universal Flour from Schär
• 0.67 packs of baking powder
• Dark chocolate sprinkles, optional
• Nuts, e.g. walnut, cashew, almond, optional
• Dark chocolate coating

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

quick cake if you have a few bananas too many

First, separate the eggs. Mash the ripe bananas into a liquid mash or lightly puree them. Beat the egg yolks with the margarine, sugar, and vanilla sugar until frothy. First, fold in the flour and baking powder, then the bananas. Beat the egg whites until frothy and carefully fold them into the mixture with a whisk. Now add the chocolate sprinkles and chopped nuts. Pour the batter into a prepared pan. Bake in a preheated oven at 180°C (convection oven) for 35-40 minutes. After baking, melt the chocolate coating and spread it on top. Tips: I prefer to use dark chocolate, as the cake is quite sweet. You can also add more or less sugar to taste, but 90g proved to be the perfect amount. You can also bake the cake in small muffin cups. This batter makes enough for 12 cakes. However, the baking time is reduced to 15-20 minutes!