The best thing about this chocolate, banana and coffee cake that we propose today is the aroma it leaves in the kitchen. Cocoa is responsible for this, in part, although it is coffee that undoubtedly stands out among such scent feast. And if the aroma attracts attention, the flavor is not far behind.
Those of you who are used to traditional cakes or what is the same, to cakes in which sugar has a great weight, it will probably be difficult for you to enter this type of cakes. But everything is getting used to the palate; tested two or three you will enjoy them as the first. Start with this one and continue with the fantastic Juan Llorca cake. Both are juicy and perfect for accompany the coffee.
Ingredients
- 1 cup of oatmeal
- 1/2 cup of almond flour
- 1 tablespoon ground cinnamon
- 2 tablespoons of panela
- 1 teaspoon of chemical yeast
- 1 teaspoon of baking soda
- 2 ripe bananas
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of vinilla extract
- 1 teaspoon apple cider vinegar
- 3/4 tablespoons almond milk
- Nuts, rolled oats and dark chocolate for garnish
Step by step
- Line a mold with parchment paper and Pre-heat the oven at 200 ° C.
- Put all the ingredients in a bowl, except the milk, and blend until you get a smooth and homogeneous dough.
- Add milk to achieve the desired consistency or to make it easier to process the ingredients.
- Pour the dough into the mold and decorate the surface with nuts, oat flakes and / or dark chocolate chips.
- Bake for 20-30 minutes at 190 ° C. The time can vary from one oven to another, so you will have to watch from 20 minutes to avoid scares.
- Remove from the oven and let it temper 10 minutes before unmold on a wire rack. Then wait for the brownie to cool completely to taste it.
