For a 24 cm diameter baking dish:
200 g of wholemeal flour
1 baking powder
pinch of salt
4 tablespoons of sugar
80 ml of vegetable oil
1 vanilla sugar
1 tablespoon of rum
1 dl of rice drink (or other)
3 ripe bananas
2 handfuls of fruit (or more)*
*you can also use frozen fruit – no need to wait for it to thaw
Turn on the oven at 180 degrees Celsius.
In the first bowl, mix flour, baking powder, salt and sugar.
In another bowl, mix the oil, vanilla sugar and rum.
In the third bowl, mix (with a stick or other mixer) the rice drink and bananas.
Add the dry ingredients to the wet ingredients, add the mashed bananas and mix everything gently to obtain a homogeneous and smooth mass.
Pour the mixture onto a greased baking sheet and sprinkle the fruit on top. Bake for 25 to 35 minutes, depending on the oven. It is best to do the toothpick test – the cake is baked when the toothpick comes out completely dry. Check on the thickest part of the cake. Leave it in the model for a few more minutes to cool down a bit. It can be cut when completely cooled.
In addition, fresh fruit goes well, and of course some tea, cocoa or hot chocolate.