Recipe for Banana Chocolate Cake/Bread. Vegan and oil free
Ingredients
3 banana très mĂ»res 2 cuillères Ă cafĂ© Vinaigre de Cidre1/4 cup (50 g) sucre brut1/4 span> cup (56.5 ml) Lait de Coco1/3 cup (60 g) PĂ©pites de Chocolat li> span> Épices au choix span> J’ai ajoutĂ© 1/2 cuillère Ă cafĂ© de gingembre et 1/8 cuillère Ă cafĂ© clous de girofle and noix de muscade effortless-affiliate> or 2 Cuillères Ă cafĂ© de cafĂ© instantanĂ© pour one version moka 1.5 cuillère Ă cafĂ© leverure en poudre< /li>1/2 cup < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-2">(118.29 g) cajou cru moulu 1/2 cup (118.29 g) Avoine Moulue span>3/4 cup span> (90 < span class="wprm-recipe-ingredients-unit">g) Farine d’Ă©peautre You are using a gluten-free flour mix or 1 /4 cup Chacun d’Avoine, millet, tapioca/Amidon de Mais < span class="wprm-recipe-ingredient-name">Pour le rendre plus mois tadd 1/4 tasse d’huile de noix de coco ou d’huile de votre choix (je saute gĂ©nĂ©ralement l’huile)< /li> Ajouter 1/3 cup of pĂ©pites de chocolat Ă la pâte pour un double gâteau au chocolatPreparation
Mash the bananas.
Add the vinegar and sugar and mix Good.
< div class="wprm-recipe-instruction-text" style="margin-bottom: 5px" ;="">Heat coconut milk, add chocolate and melt.< li id="wprm - Recipe-26687-Step-0-3" class="wprm-Recipe-Guide" style="List-Style-Type: Decimal;">
Add melted chocolate, spices (or coffee) to the banana and mix well.
If you oil add it now and mix well.
< li id="wprm-recipe-26687-step-0-5" class="wprm -recipe-instruction" style=" list-style-type: decimal;">
In a bowl, mix 1/2 cup oat flour, 1/ 2 cups ground cashews, 1/2 cup spelled flour and baking powder.
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Add this to the banana mixture and mix well.
Add more spelled flour if necessary to make a thick to make muffin batter batter. The flour needed depends on the size of the bananas used, the chocolate and oil content.
Add chocolate nuggets for the double chocolate version.
Place batter in an 8-inch pie dish lined with parchment or greased paper.
Level and bake to 365 degrees F / 180°C for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Let cool for 5 minutes and remove from the parchment.
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