Breakfast cake with nuts and banana

Name: breakfast cake with nuts and banana
Cook time: 15 min
Total time: 65 min
Yield: 14
Ingredients: 4 banana ripe; 4 medium sized egg; 100 g coconut oil; 100 ml maple syrup; 3 cm fresh ginger; 1 el ground cinnamon; 1 tl salt; 200 g hazelnut flour; 100 g oatmeal; 50 g coconut chips or grated coconut; 100 g unroasted pecans; 50 g Goji berries; 200 g dates without pit

Powerfood breakfast cake with bananas, maple syrup, ginger, cranberries and dates

Ingredients

Kitchen Stuff

1 hand blender or food processor
1 baking paper
1 cake mold (30 cm)
1 skewer

Directions

Preheat the oven to 160 ° C.
Peel the bananas, break them into pieces and put them in the food processor. Add the eggs, coconut oil and maple syrup.
Peel the ginger, cut into small pieces and put in the food processor with the cinnamon and the salt. Grind to a smooth batter and pour into a large bowl.
Mix the hazelnut flour, the oatmeal, coconut, pecans and goji berries with a spatula through the batter.
Line the cake tin with parchment paper. Pour the batter into the mold. Divide the dates evenly over the batter and push them in.
Fry the cake for about 50 minutes. Stick a skewer into the cake at the end of the baking time. If this comes out clean, the cake is done.
Allow the cake to cool completely in the mold. Keep the cake in the refrigerator. Yummy! .