Banana and Date Sponge2013-10-11
- Servings : 4
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Sponge cake for an afternoon snack! A new recipe sent in by Anabel for the Gluten-Free Delicacies competition in cooperation with the Associació de Celíacs de Catalunya which, as you will remember, takes place on 26th October. Give this recipe a try – it’s very simple to make and perfect for breakfast or an afternoon snack.
- 1 cup of gluten-free flour (about 150 - 200 g)
- 3 ripe bananas (medium)
- 2 eggs
- 1/2 cup of olive oil
- 1/2 cup of brown cane sugar
- 1 teaspoonful of baking soda
- 1/4 teaspoonful of salt
- 1/2 glass of Amandín Organic Rice Drink
- 3-4 large dates
- 1 handful of finely-chopped walnuts
Mash the bananas up thoroughly in a large bowl. Mix them with the beaten eggs, the oil, the sugar, the walnuts and the rice drink. Set aside.
In another bowl, mix the flour thoroughly with the baking soda, the salt and the chopped dates (so that the dates are coated in the flour).
Add the bowl of flour to the other one and stir until it is all mixed together well.
Grease an oven dish with a little oil and pour the mixture into it. Bake at 170º for 50-60 minutes. Leave to cool and it’s ready to serve.
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