A soft and indulgent loaf cake, perfect for breakfast or a snack. Gluten-free and butter-free, enriched with a delicious hazelnut cream filling.
Preheat the oven to 180 degrees in static mode.
In a bowl, using a whisk, mix the plant-based drink with the erythritol and the oil until you get a smooth mixture.
Add the mashed bananas and mix well.
Add the flour little by little together with the baking powder, continuing to mix gently with the whisk. You should obtain a creamy, lump-free batter.
Line a 20 cm loaf pan with baking paper and pour just over half of the batter inside.
Place the filling you have chosen in the center, avoiding the edges, and cover everything with the remaining batter.
Bake and 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.
Remove from the oven and cover the pan with a tea towel, then let it rest. When it has reached room temperature, it can be removed from the pan and served.
20 cm loaf pan
At room temperature
Store at room temperature under a cake dome for 3-4 days. To keep it longer, it can be frozen. Serve with a cup of tea or coffee.
Italia, Emilia Romagna
| Energy (kcal) | 326.24 |
| Carbohydrates (g) | 42.57 |
| of which sugars (g) | 3.65 |
| Fat (g) | 21.35 |
| of which saturates (g) | 2.78 |
| Protein (g) | 4.86 |
| Fibre (g) | 2.26 |
| Salt (g) | 0.13 |
