Ingredients

Biscuit
eggs
5 pc
sugar
0.50 cup
120 g
4.20 oz
3.96 fl oz
flour
0.50 cup
150 g
5.25 oz
4.95 fl oz
banana puree
1 cup
250 g
8.75 oz
8.25 fl oz
corn starch
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
vegetable oil
0.25 cup
3.25 tbsp
50 ml
1.65 fl oz
baking powder
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
wine vinegar
1 tsp
4.92 ml
vanillin
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
pecans
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
walnuts
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz

Method

Let’s give the floor to the pastry chef: “Since I discovered the taste of pecans, is has become the leader among my favorites, pushing the walnuts aside. Well, bananas… There’s nothing extraordinary to say about this fruit. I have already cooked banana bread, muffins, pies… Why not treat yourself with a sponge biscuit made from this fruit?

The sponge biscuit comes out moist, fluffy and fragrant, and doesn’t require any soaking. But you can also soak it to add some extra shades of taste”.

Cooking

  1. Fry the nuts in a dry frying pan, and grind it into crumbs.
  2. Whip the eggs with sugar until fluffy, and sift the dry ingredients; gently stir the mix with a spatula from the bottom to the top.
  3. Punch the bananas with a blender until a puree state, and mix it with oil and vinegar. Add the mix to the dough, and combine; add the nuts. Stir the mass gently so as not to deprive the dough of airiness.
  4. Pour the dough in 2 molds of 18 cm (7 inch) each, and bake the biscuit at 170C (338F) for 45 to 55 minutes. Check the readiness with a dry skewer.
  5. Place the cooled sponge biscuits in the fridge overnight (wrapped with foil). The biscuit comes out approximately 4 cm (1.6 inch) high each. Cut them into 4 layers.⠀

Bon Appetit!