Recipes, Riso Scotti

Light fluffy banana cake with RISO SCOTTI ALMOND UNSWEETENED


2 cups almond flour

3 small ripe bananas (+1 for decoration)

1 cup RISO SCOTTI almond unsweetened

3 eggs

1 1/4 tsp. baking powder

1 cup walnuts

3 tsp. honey

2 tsp. cinnamon

  • Preheat the oven to 190 degrees.
  • We pass the nuts through the blender so that they become like powder.
  • Smash the bananas in a bowl with the fork.
  • Add the eggs, RISO SCOTTI almond unsweetened and honey and beat well.
  • Add the almond flour, the baking powder and mix well.
  • Finally, add the walnuts and cinnamon and homogenize the mixture.
  • Transfer the mixture to an elongated baking form in which you have either used baking paper or spread some type oil (eg coconut oil).
  • If you want, cut a banana into slices and place it on our mixture.
  • Bake for 45 minutes or if you dip a knife in it, it should come out dry.

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