I’m Lena, I am a food blogger specialized in beans and lentils (Linsenlena), and I love cake. I realised that a cake doesn’t necessarily have to consist of eggs, butter, sugar and flour almost ten years ago when I was served a chocolate cake with courgettes. Since then, no vegetable is safe from me! In the meantime, I bake my cakes almost exclusively from beans and lentils and thus satisfy my craving for sweets not only with less sugar, more protein and simply healthier, but also in a much more sustainable way.”
- 100 g dry red/yellow lentils
- approx. 200 g bananas (2-3 bananas)
- approx. 100 g pitted dates
- 100 g ground almonds
- 40 g oat flakes (or buckwheat flour)
- approx. 1-2 tsp cinnamon
- 1⁄2 tsp salt
- season to taste with cloves, ginger, cardamom
- optional: walnuts, chocolate chips
- Soak the lentils in water for at least 4 hours (alternatively: boil the lentils). Then drain in a sieve.
- Thoroughly blend the lentils, bananas, dates, salt and spices with a blender.
- Fold the ground almonds and the oat flakes into the mixture.
- Pour the batter into a cake tin.
- Bake the cake in the oven at 180 °C for about 20-30 minutes. The banana bread will set properly after one night in the fridge at most.