In a bowl, combine the mashed banana, cocoa, and cocoa-flavored oat powder and mix.
Add the egg white and finally the baking powder. Mix well until you get a smooth mixture.
Transfer the mixture into a non-stick pan about 10cm in diameter, previously oiled.
Cook the cake in a bain-marie for about 45 minutes with a lid, in two fingers of water.
Garnish with soy yogurt and a sprinkle of unsweetened cocoa.
Let cool and serve.
The cake can be stored in the refrigerator for up to 2 days.
The cake can be stored in the refrigerator for up to 2 days.
The cake can be stored in the refrigerator for up to 2 days. You can serve it with a scoop of ice cream or a sprinkle of powdered sugar.
Italy, Lombardia
| Energy (kcal) | 105.91 |
| Carbohydrates (g) | 17.63 |
| of which Sugars (g) | 8.42 |
| Fat (g) | 1.15 |
| of which Saturates (g) | 0.3 |
| Protein (g) | 6.12 |
| Fiber (g) | 2.4 |
| Sale (g) | 0.26 |
