12 slices
Ingredients:
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!