Ingredients: 50 grams Almond, chopped,2 teaspoons baking powder,1/2 teaspoon baking soda,2 Ripe bananas,50 grams Brown sugar,50 grams Brown sugar,40 grams Buckwheat flour,45 grams butter, melted,1/2 teaspoon Cinnamon powder,1 egg beaten,175 grams Blueberry ice cream,170 grams Pastry flour,teaspoon Salt,1/4 cup plus 2 teaspoons sugar,50 grams Sunflower oil
Instructions:
- Line a 12-cup tray with paper liners. Preheat the oven to 190C/375F. To prepare the topping, combine the brown sugar, pastry flour, cinnamon powder and chopped almond in a bowl.
- Cut in butter until it resembles the coarse cornmeal. Set aside.To prepare the batter, sift together the flours, baking powder, baking soda, and salt in a mixing bowl. In another bowl, beat the bananas, blueberry ice cream, sugar, egg, and oil until blended.
- Add the liquid mixture to the dry ingredients.
- Mix until the dry mixture is moistened.Divide the batter into the 12 paper liners and top each with some streusel mixture.
- Bake for 20 minutes until golden.
- Remove from oven and place on a wire rack to cool briefly before removing from the pan.
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