Walnut and banana sponge cake
* 100 g rolled oats
* 100 g wholemeal flour
* 40 g cornflour
* 180 g brown sugar
* 1 teaspoonful of cinnamon powder
* 1 teaspoonful of bicarbonate of soda
* A pinch of salt
* 200 ml vegetable drink (walnut, hazelnut or almond)
* 100 g walnuts
* 250 g ripe bananas
Step by StepGrind the rolled oats to turn them into flour. Mix with the wholemeal flour, brown sugar, powdered cinnamon, bicarbonate of soda and salt.
Mash the bananas with a fork and add to the mixture. Dilute the cornflour in 4 spoonfuls of cold water and add it and the vegetable drink to the mixture. Stir well. Finally, add the crushed walnuts and mix together.
Line a cake mould with baking paper, fill with the cake mixture and bake for about 30 minutes at 170 ºC.
Use a skewer or sharp knife to check whether it is ready: if it comes out dry, the cake is done!
Nutritional Tips- Eating rolled oats on a daily basis can help reduce cholesterol, aid digestion and provide your body with plenty of fibre.
- This recipe is an ideal way to use up those ripe bananas in the fridge.
- If you prefer, you can use different kinds of nuts instead of walnuts, such as almonds, hazelnuts, etc.
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