O prajitura aromata, fara zahar, pentru copiii cuminti si nu numai :) Prajitura cu cartof dulce si banane. Indulcita natural, super pufoasa si gustoasa, e perfecta pentru copiii cu intoleranta la lactoza carora le e dor de un pandispan pufos. Ilinca a papat aceasta prajitura cu gem fara zahar (aceasta e marca noastra preferata) si s-a declarat incantata de talentul mamicii ei: „Mai veau!” :))

Ingrediente (8 portii):

Introducem in blender cartoful dulce pe care l-am fiert si taiat cubulete, bananele, ouale, ulei si scortisoara si mixam bine. Separat amestecam faina cu praful de copt. Combinam cele 2 amestecuri si turnam compozitia intr-o tava termorezistenta.

Eu am folosit o forma de silicon de tort cu 8 felii individuale, dar puteti folosi o forma rotunda cu diamentru de 22-23cm sau ce forme de silicon doriti, ajustand timpul de coacere. Coacem prajitura aprox 40 de min in cuptorul preincalzit la 170C, pana trece testul scobitorii. Pofta mare, pitici! :)

*Bananele trebuie sa fie cat mai maronii, pentru a avea puterea de a indulci prajitura.

Galerie foto

ENGLISH VERSION 

A delicious, sugar-free and fluffy cake, perfect for toddlers and not only :)  Sweet potato banana cake. Naturally sweetened, super fluffy and tasty, it’s perfect for children with dairy intolerance who miss a fluffy sponge cake. Ilinca had the cake with our favorite brand, Dalfour sugar free jam :)

Ingredients (8 servings):

  • 280 g sweet potato (1 medium sweet potato)
  • 190 g bananas* (2 pcs)
  • 125 ml olive oil
  • 3 eggs
  • 300 g all purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon

Blend the previously chopped and boiled sweet potato, bananas, egg, oil and cinnamon. Separately mix the flour and baking powder. Combine the 2 mixture and place the dough in a heat proof pan.

I used a 8 cavity cake pan, but you can use any pan you have and adjust the baking time. Bake the cake for 40 min at 170 C or until a skewer inserted in the center comes out clean. Enjoy! :)

*Use very brown bananas, to have the power to sweeten the cake.

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