Desserts, Raw gourmet, Whole Food Plant Based

Banana cake with plantains jelly and peanuts

Name: Banana cake with plantains jelly and peanuts
Prep time: PT10 minM
Cook time: PTzeroM
Total time: PT3 hoursM
Yield: 8 slices
Ingredients: 25

by Dr. Eduardo Corassa

The traditional Banana cake is made healthy with this recipe that is raw and no sugar.

Total Time

3 hours

Difficulty

Easy

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 8 slices Servings

25

bananas (2500 grams)
6

plantains (850 grams)
130 grams

dried bananas
100 grams

peanuts
100 grams

grated dried coconut

Time

Preparation Time

10 min
Cooking Time

zero
Total Time

3 hours

Goes Great with

Method

Slice the 25 bananas in 3 similar strips from top to bottom. Now, place your metal ring on a tray. Put the banana strips halfway up the rim, and in half the amount of bananas.
Now, liquefy the plantains, raisins, peanuts (use a biopuncher, like a carrot, to help with the process, stirring, helping the propeller and pushing the food against it.)
Apply a layer of syrup on top of bananas and spread well. Pour half of the grated dried coconut over the syrup.
Fill the metallic ring up to the top with the rest of the sliced bananas. And at the end, pass the syrup again, covering the entire top of the pie. Then spread the dried coconut on top.
Take it to the freezer for about 3 hours. We don't want to freeze the pie, we just want to cool it, to make it easier to remove the rim so that it stays firm and that it can be cut easily.

Notes:

Materials needed:
1 round metallic ring1 large trayImportant: Your plantains need to be very ripe. Otherwise, they will be very hard and rich in starch, without any sweetness. The bananas need to be considerably ripe, but not overly ripe to make it easier for the pie to stand upright. However, the more ripe, the sweeter!

Source: Dr. Eduardo Courassa

English translation: Maria Julia Rosa

Nutrition facts One serving has 185g and:
Energy: 247 kcal Protein: 3,8g Total fat: 6,4g Total carbohydrate: 49,8g Dietary fiber: 6,1g	Tryptophan: 34 mg Threonine: 118 mgI soleucine: 120 mg Leucine: 243 mg Lysine: 160 mg Methionine: 44 mg Cysteine: 47 mg Tyrosine: 96 mg Phenylalanine: 180 mg Valine: 172 mg Histidine: 186 mg
Saturated fat: 3,4 g Omega-6: 0,9 g Omega-3: 0,1 g Calcium: 14,9 mg Iron: 1,1 mg Zinc: 0,6 mg Vitamin C: 19,2 mg

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