Peruvian Banana Cake
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 banana (s), ripe
- 150 g flour, e.. wheat flour or spelled flour, dependin on your preference)
- some oil, e.g. sunflower oil
- honey
Print Recipe
Pin Recipe Instructions
- My sister brought this recipe back from Peru. I tried it and it tasted good.
- Peel and slice the bananas and mash them with a fork in a deep plate. If the banana is not yet ripe enough, perhaps sauté the banana slices beforehand, then they are soft and you can mash them more easily with a fork.
- Add the flour to the banana mash and mix until a soft batter is formed.
- Heat oil in a pan. Pour in the banana batter, smooth it out with a spoon and form a flat cake.
- Fry the banana cakes on both sides until the desired brown color.
- Take the banana cakes out of the pan and place on a plate. Pour some honey over the flatbread as needed. The honey can of course also be stirred into the dough beforehand.
- Sugar is not necessary as the banana and honey give the flatbread enough sweetness.
- If you like it less sweet, you can leave out the honey.
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