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Walnut and banana sponge cake

Did you know eating rolled oats on a daily basis can help reduce cholesterol, aid digestion and provide your body with plenty of fiber?

This recipe is an ideal way to use up those ripe bananas in the fridge. If you prefer, you can use different kinds of nuts instead of walnuts, such as almonds, hazelnuts, etc.

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Ingredients

3.5 oz rolled oats

3.5 oz wholemeal flour

1.5 oz cornflour

6.5 oz brown sugar

1 teaspoon of cinnamon powder

1 teaspoon of baking soda

a pinch of salt

6.5 fl oz natura rice and walnut drink

3.5 oz walnuts

9 oz ripe bananas

Directions

Grind the rolled oats to turn them into flour. Mix with the wholemeal flour, brown sugar, powdered cinnamon, baking soda and salt.

Mash the bananas with a fork and add to the mixture. Dilute the cornflour in 4 spoonfuls of cold water and add it and the vegetable drink to the mixture. Stir well. Finally, add the crushed walnuts and mix together.

Line a cake mold with baking paper, fill with the cake mixture and bake for about 30 minutes at 170 ºC.

Use a skewer or sharp knife to check whether it is ready: if it comes out dry, the cake is done!

Have questions or feedback for Borges? We would love to hear from you.

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Borges USA • 2680 W. Shaw Lane • Fresno, CA 93711