Diy and ideas
Ingredients
Dry ingredients:
- 1 cup white rice flour (160 g)
- 1/2 cup tapioca flour (50 g)
- 1/4 cup coconut flour (33 g) - see recipe notes
- 2 tsp baking powder
- 1/2 tsp baking soda
Wet ingredients:
- 3 medium-sized, very spotty bananas (350 g)
- 1/2 cup coconut milk canned (120 ml)
- 1/3 cup maple syrup (80 ml / 110 g)
- 3 tsp lime juice
- 1 tsp vanilla extract
- 1 tbsp coconut oil melted (14 g)
Chocolate layer
- 6 tbsp cocoa powder (40 g)
- 3 tbsp coconut sugar (20 g)
- 1/3 cup coconut milk canned (80 ml)
- 1 tbsp coconut oil melted (14 g)
Instructions
- Put the dry ingredients (rice flour, tapioca flour, coconut flour and baking soda + baking powder) in a big bowl and stir until there are no clumps
- Blend the wet ingredients (bananas, coconut milk, maple syrup, lime juice, vanilla extract, coconut oil) in your food processor or blender
- Add the wet ingredients into the dry ingredients and stir with a spatula until the mixture is just combined
- Split the batter into two bowls, so that you have about 1/3 of the batter in one bowl and 2/3 of the batter in the other bowl
- Add the ingredients for the chocolate layer (cocoa powder, coconut sugar, coconut milk, coconut oil) to the bowl with 1/3 of the batter and mix with a whisk
- Line a mold with parchment paper or grease it with a little bit of coconut oil. My mold measures 8 x 4 x 2.5 inches
- For the marble effect/swirl, just drizzle a tsp of light batter into your mold, then with a different spoon drizzle a tsp of the chocolate batter on top of it, then again the light batter etc until nothing is left
- Bake in the panggangan at 390 degrees F (200 degrees C) for about 50 minutes (+/- 10 minutes. The cake is ready when a toothpick comes out almost clean (don't overcook it
- Enjoy your marbled banana bread with a chocolate spread!
Sumber http://bit.ly/2SovIa1
from Recipes Easy http://bit.ly/2G0vZha
Source
diyandideas2019.blogspot.com
Bridgette Brock
Thursday, January 31, 2019