Thank you Juju @ Roijoyeux for sharing another of your great recipes with us here at TRH.
Ingredients (square 20 x 20 cm mold)
80 g rapadura sugar
60 g rice flour + 30 g buckwheat flour + 30 g grated coconut
half a teaspoon of baking soda
a pinch of salt
100 g coconut milk
160 g dark chocolate chips
Preheat oven to 180°C.
Get the oven rack out of the oven
Beat eggs with rapadura.
Mix rice and buckwheat flours and coconut in a blender to get a flowable powder.
Add this powder and the baking soda to the eggs + rapadura and mix thoroughly.
Put 16 banana slices at the bottom of the mold (grease mold if it’s not a silicone mold).
Mash what’s left of bananas and add it to the batter.
Add coconut milk and salt and stir.
Finally, add chocolate chips and stir.
Pour batter into the mold over banana slices.
Place mold on the rack.
Place rack in the oven.
Bake cake for 30 to 35 minutes. Check regularly during baking, the tip of a knife should come out clean, otherwise, turn down the heat at 150° C and leave in the oven for another 10 minutes or longer if necessary.
Please visit Juju’s blog