Of which 15.7 g sugars and 6.9 g saturated fat.
No-added-sugar version: 236 kcal and 6.2 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 walnut cake
The classic banana bread, fluffy and gluten-free, with walnuts inside.
Ingredients
- 3 ripe bananas, mashed (360 g / 12½ oz)
- 158 g (5½ oz) rice flour
- 90 g (3¼ oz) gluten-free oat flour
- 95 g (3¼ oz) white or brown sugar — no added sugar: 133 g erythritol
- 1 tsp ground cinnamon (3 g)
- 1 tbsp baking powder (14 g)
- 1 tsp baking soda (5 g)
- ½ tsp salt (3 g)
- 2 eggs (100 g / 3½ oz)
- 73 g (2½ oz) melted coconut oil
- 50 g (1¾ oz) chopped walnuts — optional
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 loaf pan.
- Mash the ripe bananas with a fork into a purée.
The full method (8 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Vegetarian”. The English edition is coming soon.
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