Banana cake, olive oil from the Vallée des Baux-de-Provence – ripened olives PDO
Ingredients
For
8
personnes
- 150 g of flour
- 40 g of olive oil from the Vallée des Baux-de-Provence – ripened olives PDO
- 2 eggs
- 3 ripe bananas
- 4 tablespoons of milk
- 125 g of sugar
- 1 teaspoon of yeast
- 1 teaspoon of four-spice mix
- 1 tablespoon of rum
Tip
Once it’s out of the oven, feel free to sprinkle some grated coconut on top for extra sweetness.
Instructions
- Preheat the oven to 180°C.
- Mash two bananas in a mixing bowl, add the sugar, then whisk together.
- Add the olive oil from the Vallée des Baux-de-Provence – PDO ripened olives – followed by the whole eggs and then the milk, whisking continuously
- Finally, add the flour, baking powder, mixed spice and rum.
- Spoon the mixture into a greased and floured tin. Cut a banana lengthways into 4 slices and arrange them on top of the cake. Bake in a preheated oven for 35 minutes.
Tip
Once it’s out of the oven, feel free to sprinkle some grated coconut on top for extra sweetness.
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.
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