Gluten free oat and banana sponge cake

Select the bowl and add the 10/12 tablespoons of gluten-free oat flakes. PS: prepare the oven at 220 degrees up and down.

Now add the two tablespoons of gluten-free flour.

Once all the mixture is in the final bowl, add the walnuts, sultanas and the 85% choco ounces in small pieces. This step is to taste, some people add it during the beating process, in my case not.

We add to the oven for 40-45 minutes about 220 degrees. Each master or his own. It is the approximate time that will vary according to the conditions of your oven, but that is the average necessary.

When it has been baked for approximately 30 minutes, we introduce a toothpick or similar to check how many more minutes it will need.

Once out of the oven, rest, unmold and decorate to taste. In this case again cinnamon, nuts and raisins.

Ready to enjoy! In your snack, breakfast... and why not, between meals 🙊

Add the sachet of baking powder.

Add the 4 eggs (size M)

Add the bananas cut into small slices. In my case 3 because they are small, 2 if they were bigger.

Now pour in the yogurt.

Then we cover the yogurt mold with EVOO and add it.

Add a pinch of cinnamon to taste.

With all the ingredients in the bowl, prepare the mixer and beat until the desired "mixture" is obtained.

Transfer the mixture to the container/mold that we use for the oven. In this case, I used one from Lékué and to prevent it from sticking when I took it out, I used a piece of paper and a few drops of EVOO to keep it moist.