Of which 15 g sugars and 8.9 g saturated fat.
No-added-sugar version: 257 kcal and 4.6 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Potassium (banana) · Complete protein (egg) · Choline (egg)
Allergens egg, tree nuts
Banana cuca with buckwheat crumb topping
A moist banana cake topped with a crunchy cinnamon crumble.
Ingredients
- 2 ripe bananas, sliced (200 g / 7 oz)
- 1 cup rice flour (150 g / 5½ oz)
- ½ cup almond flour (50 g / 1¾ oz)
- ⅓ cup white or brown sugar (65 g / 2¼ oz) — no added sugar: ½ cup erythritol (95 g)
- 1 tbsp baking powder (12 g)
- 2 eggs (100 g / 3½ oz)
- ¼ cup coconut oil (50 g / 1¾ oz)
- ½ cup buckwheat flour (60 g / 2 oz) — for the crumble
- 1½ tbsp sugar (18 g / ¾ oz) — for the crumble; no added sugar: 2 tbsp erythritol (24 g)
- 1 tsp cinnamon (2 g) — for the crumble
- 2 tbsp firm coconut oil (26 g / 1 oz) — for the crumble
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease a rectangular baking dish or pan.
- For the crumble, combine the buckwheat flour, sugar and cinnamon in a bowl. Add the firm coconut oil and rub it in with your fingertips until it forms uneven clumps. Keep it in the fridge until needed.
The full method (9 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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