- Three bananas medium size
- 100g butter
- 100g erythritol (substitute for sugar with zero glycemic loads)
- Two eggs
- 100 ml of fresh milk
- One vanillin
- 200g flour type 2
- One teaspoon sodium carbonate
- 50g raw black chocolate (with no added sugar)
- In a bowl, place peeled banana and smash together with the butter (of ambient temperature). Then add the erythritol and eggs. Mix the ingredients to obtain a similar content.
- Add vanillin, milk, and sodium carbonate, and mix all. At last, add the flour step by step until obtaining a cream mixture.
- At the same time, please turn on the oven at 200°C (392°F) and place it on the ventilated function.
- While the oven is heating (mine in taking about 5 minutes), prepare the baking tray by spying on the boards some oil and blow some flour on top to prevent sticking. Pour the mixture on the baking dish. Place on top some gross raw chocolate (I had them in rounded pieces each at about 2.5g). Some parts will penetrate the mixture and go on the bottom. Others will remain on the surface.
- Place the tray in the oven for about 40-45 minutes on the middle level. Control from time to time to make sure it is not burning out.
The result I am sharing in this picture: a puffy and slightly sweet cake, perfect to be served with a coffee or at teatime. Enjoy!