- 2 large bananas
- 3 tbsp dark muscovado sugar
- 1 tbsp unsalted butter
- 100 sweet white rice flour
- 20 g millet flour
- 120 g splett flour
- 20 oat flour
- 30 g darck muscovado sugar
- 8 g baching powder
- 1 tsp baking soda
- 70 g cold unsalted butter sliced
- 5 cl cold buttermilk as needed
- 1/2 tsp salt
- 1 large egg
Position a rack in the upper third of the oven and preheat to 200°C.
Peal the bananas slice them into 3 cm rounds, and place them on a small baking sheetlined with parchment paper. Sprinkle with the muscovado sugar and dot with the butter.
Rosted in the oven until the bananas are golden and tender 20-30 mm. Remove from the oven , scrape into a shallow, heatproof bowl, and refrigerate until completely chilled at least 20 min.
In a larg bowl whisk together all flours, add baking powder, baking soda, muscovado sugar, pinch of salt, add butter and blend with a pastry cutter or your fingertips until the butter is broken down into the size of small peas. Add egg , bananes and buttermilk, working with a flexible silicone spatula until the dought holds together, if it is too soft add a little flour or add buttermilk at a time.
Refrigerate the dough for 30 mm or during all the night.
Preheat oven to 220°C.
In a round pan covered with parchment paper put the dough and with wet hands spread it, sprinkle with spelled flour. Make a regular cut with a knife. Bake for 25 minutes.
Author Patrizia M