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.
Italia, Lombardia
| Energy (kcal) | 119.21 |
| Carbohydrates (g) | 22.34 |
| of which Sugars (g) | 18.91 |
| Fat (g) | 1.13 |
| of which Saturates (g) | 0.64 |
| Protein (g) | 5.59 |
| Fiber (g) | 1.42 |
| Sale (g) | 0.7 |
