- 3 ripe bananas
- 2 eggs
- 30g maple syrup
- 40g butter
- 2 tbsp Guénard French Hazlenut Oil
- 50g corn starch
- 90g flour (wheat or gluten-free)
- 50g ground hazelnuts
- 1 sachet vanilla sugar
- 1/2 sachet baking powder
- 1 ou 2 pinches cinnamon powder
- 150g chocolate chips
Preheat the oven to 180°C.
Start by mashing two bananas in a mixing bowl with a fork. Add the whole eggs and mix, then add the maple syrup, French hazelnut oil and melted butter. Mix until smooth.
Next, sift the corn starch, flour and baking powder. Incorporate this, taking care to avoid lumps. Then add the ground hazelnuts and cinnamon and mix until completely smooth.
Finish with the chocolate chips, then pour your mixture into a cake tin.
Cut the third banana in half lengthways and place on top of the cake, then bake in the oven for 35 to 40 minutes.
Keep an eye on the bake and check with the tip of a knife. The cake is perfectly baked once the knife comes out ‘clean’ but not completely dry.
Leave to cool and enjoy!
NB: You can substitute French Almond or Roasted Peanut oil for the Guénard French Hazlenut Oil. Before baking, if you think that your mixture is a little too thick, you can add a tablespoon or two of apple sauce.