12 slices


3.4 ripe bananas (380-390 grams), 80 ml vegetable milk, 120 ml date syrup, 1 teaspoon apple cider vinegar, 1 teaspoon vanilla, 100 grams rye flour, 200 grams spelled flour, 2 teaspoons cinnamon, ¾ teaspoon baking soda, ¼ teaspoon nutmeg, juice of ½ lemon, 1 teaspoon of tartar baking powder and a pinch of salt.

You can also replace the cinnamon and nutmeg with gingerbread spice! Good structure for a gingerbread!

Also delicious with some raisins or nuts in the batter.

Step 1

Preheat the oven to 180 degrees and line a cake tin with baking paper. Or grease the tin and sprinkle some flour in it.

Step 2

Add all dry ingredients except baking soda together and mix well.

Step 3

Put the wet ingredients except the apple cider vinegar in the food processor and when you have a smooth smoothie, your batter is ready.

Step 4

Pour your banana mixture into the flour and stir well.

Step 5

Place the baking soda and apple cider vinegar in a separate bowl. Pour this foamy mixture into the batter and stir well.

Step 6

Spoon the batter into your cake tin and place it in the oven for about 50-60 minutes.

Step 7

Let it cool for 10 minutes before removing it from your cake tin. Has it cooled down properly? Then cut out 12 slices. You can easily freeze some slices.

Step 8

Take some slices with you for on the go in your Boho Tiffin!