Name: Vegan Gluten-Free Banana and Chocolate Cream Loaf Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Cuisine: Italia
Ingredients: 200 g bananas; 60 ml soy plant-based drink; 150 g hazelnut and cocoa cream; 120 g erythritol; 250 g rice flour; 15 g baking powder; 90 g rice oil

Preparation

STEP 1 OF 8
Preheat the oven to 180 degrees in static mode.
STEP 2 OF 8
In a bowl, mix the plant-based drink with the erythritol and oil using a whisk until you get a uniform mixture.
STEP 3 OF 8
Add the mashed bananas and mix well.
STEP 4 OF 8
Gradually add the flour along with the baking powder, continuing to gently mix with the whisk. You should obtain a creamy mixture without lumps.
STEP 5 OF 8
Line a 20cm loaf cake tin with baking paper and pour in just over half of the batter.
STEP 6 OF 8
Place the filling of your choice in the center, avoiding the edges, and cover everything with the remaining batter.
STEP 7 OF 8
Bake and let cook for 30 minutes, then do the toothpick test: if it comes out dry, the cake is ready; otherwise, continue baking for another 5 minutes.
STEP 8 OF 8
Remove from the oven and cover the tin with a cloth, let it rest. Once it has reached room temperature, it can be unmolded and served.

Suggestions

20cm loaf cake tin

General Information

Storage notes

At room temperature

More information

Store at room temperature under a glass dome for 3-4 days. For longer storage, it can be frozen. Serve with a cup of tea or coffee.

Origin

Italia, Emilia Romagna

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	346.01
Carbohydrates (g)	29.07
of which Sugars (g)	4.33
Fat (g)	22.47
of which Saturates (g)	2.94
Protein (g)	7.26
Fiber (g)	2.87
Sale (g)	0.2