Homemade banana cake with whole-grain rye and jujube

This banana cake is the perfect choice for those seeking a balance between rich flavor and healthy ingredients. The use of Ecosem whole grain rye flour, stone-ground, gives the layers a characteristic moistness and depth. Combined with aromatic bananas and the superfood jujube, this dessert is both satisfying and surprisingly ethereal.

Ingredients:

For the layers:

• 200 grams Ecosem whole grain rye flour

• 100 grams erythritol (or sweetener of choice)

• 50 grams butter (melted)

• 4 eggs

• 2 bananas (mashed)

• 10 grams baking powder

• 1/2 tsp cinnamon

For the cream and decoration:

• 500 grams strained yogurt (8% fat)

• 50 grams erythritol

• 2 bananas (sliced)

• Crispy jujube pieces (for super strength and flavor)

Instructions:

1. Base: Separate the egg whites from the yolks. Whisk the egg whites with the erythritol until fluffy.

2. Mixing: Gradually add the egg yolks, rye flour, butter, cinnamon, baking powder, and mashed bananas. Add the ingredients one by one, stirring well after each, until a thick homogeneous mixture is obtained.

3. Baking: Pour the mixture into a buttered pan (20 cm diameter). Bake on a middle rack in a preheated oven at 180°C for about 30–35 minutes. Check for doneness with a toothpick.

4. Cooling: Remove the cake layer and let it cool completely on a wire rack, then slice it horizontally in half.

5. Cream: Mix the yogurt with the erythritol and stir until smooth.

6. Assembly: Place the first cake layer on a plate, spread with cream, and arrange banana slices. Place the second layer and cover the entire cake with the remaining cream.

7. Finish: Decorate with bananas and crispy jujube pieces.

Kitchen tips:

• Flour: Stone-ground rye flour makes the cake layer denser and moister. If you prefer a fluffier texture, you can replace it with Ecosem white wheat flour.

• Sweetener: Erythritol can be replaced with xylitol, stevia, or coconut sugar. If you use dates, the cake will have an even richer caramel color.

• Cream: If you can't find high-fat yogurt, replace it with strained yogurt or sour cream for a more stable texture.

• Superfood: Jujube adds a unique crunch, but if you don't have it, walnuts or hazelnuts are an excellent alternative.