A delicious chocolate and banana cake, perfect for a healthy and tasty breakfast or snack.
In a bowl, combine the banana purée, cocoa and oat flour and mix.
Add the egg white and finally the baking powder. Mix well until you get a smooth batter.
Transfer the mixture into a non-stick saucepan about 10 cm in diameter, previously oiled.
Cook the cake in a bain-marie for about 45 minutes with a lid on, in two fingers of water.
Garnish with soy yogurt and a dusting 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. You can serve it with a scoop of ice cream or a dusting of powdered sugar.
Italia, Lombardia
| Energy (kcal) | 116.82 |
| Carbohydrates (g) | 21.67 |
| of which sugars (g) | 8.09 |
| Fat (g) | 1.15 |
| of which saturates (g) | 0.29 |
| Protein (g) | 6.07 |
| Fibre (g) | 2.84 |
| Salt (g) | 0.26 |
