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Air fryer banana cake

Air fryer banana cake

Moist vegan air fryer banana cake made with bananas, spelt flour, and date flour, topped with almond-based carob pudding.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 person
Course: cake, vegan baking
Ingredients Method

Ingredients
  

  • 3 ripe bananas
  • 130 g whole spelt flour
  • 130 g spelt flour type 1050
  • 16 g baking powder
  • 50 g date flour
  • 1 juice of one lemon
  • 100 ml almond milk
Topping
  • 20 g carob powder
  • 20 g date flour
  • 20 g starch flour
  • 250 ml almond milk

Method
 

  1. Peel the bananas and mash them with a fork.
  2. Mix the dry ingredients.
  3. Add the banana puree, lemon juice, and almond milk to the dry ingredients. Mix everything well.
  4. For the air fryer, use a round piece of baking paper with a rim. Fill it with half of the batter.
  5. Bake at 170 degrees Celsius for 20 minutes.
  6. Remove the cake, turn it upside down, and peel off the baking paper. Allow to cool.
  7. Repeat the process with the second half of the dough.
  8. In the meantime, prepare the topping and allow it to cool slightly. To do this, take approximately 50 ml of the almond milk and mix it with the carob and cornstarch in a cup. Add the date flour to the remaining almond milk and bring to a boil in a saucepan. Then quickly stir in the mixed powder with a whisk and bring to a boil.
  9. Spread the topping on the underside of each half.