This time it was meant to be more filling and caloric.
🔹 oven top-bottom heat, 180 °C, 40 min 🔹
Ingredients
2 very ripe bananas ¾ cup oil 2 tsp baking soda a pinch of salt ½ cup carob powder 3 cups flour 2 cups warm water (I wanted to add ½ cup sugar, but I had none at home and it was too late to go to the store)
Preparation
I didn't feel like taking out the mixer/blender, so… Mash the bananas with a fork (I microwaved them for a moment so they'd get even mushier), add the oil, and mix. Add the baking soda, salt, carob, 1 cup of flour and mix (still with a fork). Then alternate adding water and flour, mixing each time.
The batter should be quite thick but not dry! (think mashed‑potato consistency 😉).
Transfer the batter into a baking tin (I used a long loaf pan). Place in a preheated oven (top–bottom heat, 180°C) and bake for 40 minutes. Remove from the oven and let cool. (A slice of this cake spread with jam is next‑level amazing! 🙂)
Enjoy! 💙