Boil the pears until soft and then blitz them into a smooth puree.
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Soak the ground flaxseeds in water for 10 minutes and mash one ripe banana.
Combine the flours, starch, baking powder, and a pinch of salt. Then, add the pear puree, flax-eggs, banana, yogurt, and vanilla and mix into a cake batter.
Pour the batter in a loaf tin and top with one banana sliced lengthways.
Bake for 20 minutes at 185°C (355°F), and then for another 30 minutes at 165°C (330°F).
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