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:

• 200 grams Ekösem white flour

• 1 banana

• 2 eggs

• 100 grams coconut sugar

• 100 grams coconut oil

• 20 grams natural cocoa powder

• 30 grams orange zest

• 10 grams baking powder

• Almond extract and vanilla extract

Instructions:

1. 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.

2. 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.

3. 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.

4. 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.

5. Finish: After baking, remove the cake from the pan and place it on a wire rack to cool evenly.

Enjoy!