Banana Semolina Vegan Pie

The cake is not dry, but not wet either. Vegan pie with semolina, bananas and compote is moderately springy. Bananas that are at risk of being thrown away can easily be used to make this cake. Instead of or together with nuts, you can use raisins, fresh or frozen berries.
cook time: 2h 15 min
Nora Vaughn
Banana Semolina Vegan Pie

Nutrition Facts (per serving)

245
Calories
7g
Fat
42g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Salt 0.25 tsp
Sugar 120 g
Wheat flour 80 g
Bananas (overripe) 2 pc
Walnuts to taste
Vegetable oil 70 g
Baking powder 10 g
Semolina 220 g
Compote (or juice) 220 ml

Recipe instructions

Step 1

Step 1
To prepare the vegan pie, mash a couple of overripe sweet peeled bananas with a fork in a large bowl.

Step 2

Step 2
Then add a little salt to the resulting banana puree and pour in vegetable oil.

Step 3

Step 3
Now you need to add sugar. Mix.

Step 4

Step 4
Next, add semolina. You can add spices to taste (for example, vanilla, cinnamon, nutmeg, ground ginger,...).

Step 5

Step 5
Add sifted flour.

Step 6

Step 6
Stir and pour in the specified amount of compote (I used homemade plum compote) or any sweet juice.

Step 7

Step 7
Mix everything well again. Leave the dough for 1 hour so that the semolina disperses.

Step 8

Step 8
Add lightly toasted chopped walnuts and baking powder. Stir.

Step 9

Step 9
Transfer the dough to a baking pan lined with parchment paper. Place in an oven preheated to 180 degrees.

Step 10

Step 10
Bake for approximately 40-45 minutes. The finished pie needs to be removed from the oven and from the mold and cooled.

Additional rubrics

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