There is no typing error. This cake's only sweetener is the mashed bananas.
2/3 cup mashed ripe bananas
1/4 cup butter, softened
1/4 cup coconut oil
3 large eggs
3/4 cup water
1 1/2 cups sifted white whole-wheat flour
1/2 cup garbanzo bean flour (or brown rice flour)
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup chopped walnuts
Preheat oven to 350 degrees.
Grease and lightly flour a 9 x 13-inch cake pan; set aside.
In a mixing bowl, beat the bananas, butter, and coconut oil until creamy. Add the eggs and water; beat well.
Stir the flours into the batter along with the baking powder, baking soda, and cinnamon. Beat until smooth.
Stir in the walnuts.
Spread batter evenly in the prepared pan and bake at 350 degrees 20 minutes or until a knife inserted in center comes out clean.
Cool before cutting into squares for serving.
Top each serving with a dollop of whipped cream, if desired.
1/4 cup butter, softened
1/4 cup coconut oil
3 large eggs
3/4 cup water
1 1/2 cups sifted white whole-wheat flour
1/2 cup garbanzo bean flour (or brown rice flour)
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup chopped walnuts
Preheat oven to 350 degrees.
Grease and lightly flour a 9 x 13-inch cake pan; set aside.
In a mixing bowl, beat the bananas, butter, and coconut oil until creamy. Add the eggs and water; beat well.
Stir the flours into the batter along with the baking powder, baking soda, and cinnamon. Beat until smooth.
Stir in the walnuts.
Spread batter evenly in the prepared pan and bake at 350 degrees 20 minutes or until a knife inserted in center comes out clean.
Cool before cutting into squares for serving.
Top each serving with a dollop of whipped cream, if desired.
Note: File Photo
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