Recipe from Ricardos web site

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 10


½ cup (125 ml) of brown rice flour from Cuisine Soleil
1 cup (250 ml) of Cuisine Soleil Tapioca flour
½ cup (125 ml) of almonds powder
¼ cup (60 ml) of sifted cocoa
2 tea spoons (10 ml) of backing powder
A pinch of salt
½ cup (125 ml) of soft unsalted butter
1 cup (250 ml) of brown sugar
¼ cup (60 ml) canola oil
2 eggs
½ cup (125 ml) sour cream
½ cup (125 ml) of milk
1 banana mashed with a fork
115 g (4 oz.) of half sweet chocolate, coarsely chopped
1 cup (250 ml) of chopped pecans
1 cup (250 ml) of walnuts


  1. Place the grid in the middle of the oven. Pre-heat at 350 F (180 C). In a 23 per 13 cm (9 per 5 inch) mold, grease with butter. Insert parchment paper and let it out on both side.
  2. In a bowl, mix flour, starch, almond powder, cocoa, backing powder and salt. Set aside.
  3. In another bowl, cream butter with brown sugar and oil with electric mixer. Add eggs one at the time until the mix is homogeneous. At low speed, incorporate the dry ingredients altering with sure cream, milk and banana. Add chocolate, pecans and mix well. Place in the mold. Let cook for approximately one hour or until a tooth pic insert in the middle come out clean. Let cool. Unmold and let cool down on a grid.