Two-tone banana bread with orange zest and natural cocoa
This banana cake is a true feast for the senses, combining the tropical sweetness of banana with the fresh aroma of orange and rich cocoa. The use of Ekösem white flour, stone-milled, gives the dessert a delicate texture and authentic taste. The two-tone effect and exotic aroma of almond and vanilla make it an ideal companion for your afternoon tea or coffee.
Ingredients:
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200 grams Ekösem white flour
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1 banana
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2 eggs
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100 grams coconut sugar
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100 grams coconut oil
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20 grams natural cocoa powder
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30 grams orange zest
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10 grams baking powder
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Almond extract and vanilla extract
Instructions:
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Prepare the base: Whisk the eggs with the sugar until a fluffy foam is formed. Blend the banana and add it to the egg mixture along with the coconut oil. Mix well until smooth.
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Mix the dry ingredients: Sift the white flour with the baking powder and add them to the liquid mixture. While stirring, add the almond and vanilla extracts for a deep and rich aroma.
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Form the layers: Pour half of the prepared mixture into a terrine dish (30x10 cm) and sprinkle evenly with the orange zest. Add the natural cocoa powder to the remaining mixture in the bowl, stir, and carefully spread over the zest.
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Baking: Bake on the middle rack in a preheated oven at 180°C for about 35 minutes. Check for doneness with a toothpick or wooden skewer.
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Finish: After baking, remove the cake from the pan and place it on a wire rack to cool evenly.
Enjoy!
