Banana cake with plantains jelly and peanuts

by Dr. Eduardo Corassa
The traditional Banana cake is made healthy with this recipe that is raw and no sugar.
Seal APPROVED VFA 500pixels
Total Time
3 hours
Difficulty
Easy

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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

  1. 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.
  2. 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.)
  3. Apply a layer of syrup on top of bananas and spread well. Pour half of the grated dried coconut over the syrup.
  4. 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.
  5. 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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