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Sugar-free and gluten-free cake with banana, chocolate and peanut butter

Breakfast43 minutes10 people198 calories
1/52/53/54/55/5 (4 votes)
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By Mayra Fernandez Joglar

get ready for enjoy the good with this sugar-free and gluten-free banana, chocolate and peanut butter sponge cake.

An ideal mix of ingredients to take care of yourself thinking, above all, why return to good habits is more bearable for you.

If you are one of those who controls the consumption of sugar, you will like to know that this cake is sweetened only with dates and bananas. A very natural way to take care of yourself. It is also suitable for people who are intolerant or allergic to gluten.

Sugar-free and gluten-free cake with banana, chocolate and peanut butter

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A cake full of flavor made without sugar and suitable for gluten-free diets.

Sugar-free and gluten-free cake with banana, chocolate and peanut butter
  • Mayra Fernandez Joglar
  • Recipe type: breakfast
  • Calories: 198
  • Rations: 10
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 3 Medjoul dates
  • 400 g of ripe banana
  • 3 eggs
  • 1 tablespoon (dessert size) homemade vanilla paste (see recipe)
  • 70 g peanut butter (see recipe)
  • 15 g mild olive oil
  • 15 g of pure cocoa without sugar
  • 60 g of buckwheat flour
  • 20 g cornstarch or potato
  • 15 g of gluten-free rolled oats
  • 10 g of baking powder (see recipe)
  • 1 tablespoon (coffee size) ground cinnamon (see recipe)
  • 1 pinch of salt
  • 80 g of chocolate in pearls or pieces

Preparation

  1. We put the dates in a bowl and cover them with hot water. Let it rest for 15 minutes to soften them.
    Meanwhile, we line with paper and grease a 20 x 20 cm square mold.
    We preheat the oven to 180º with heat up and down.

  2. When the dates are already soft, we discard the water, remove the bone and chop them during 10 seconds, speed 5. We lower the pasta towards the blades.

  3. Add the ripe bananas, the eggs, the peanut butter and the vanilla paste. We crush during 1 minute, speed 5.

  4. We pour the oil and mix during 30 seconds, speed 5.

  5. Add the cocoa powder and mix for 20 seconds, speed 4.

  6. Add the buckwheat flour, corn or potato starch, oat flakes, baking powder, cinnamon and salt. We mix during 30 seconds, speed 5.

    We check that it has been integrated well and, if necessary, we repeat the operation.

  7. We reserve a couple of tablespoons of pearls or chocolate chips for decoration and add the rest. We mix during 15 seconds, speed 2 1/2.

  8. We pour the dough into the mold that we have prepared. Decorate with the reserved chocolate and, if we want, with oatmeal flakes.

  9. We introduce in the medium height of the oven and bake between 25 and 30 minutes or until when punctured the stick comes out clean.

  10. We remove the mold from the oven and let it warm for a few minutes.

    Carefully, we unmold it and let it cool completely on a rack.

    Once cold, it can be served.

Do you want to know more about the sugar-free and gluten-free cake of banana, chocolate and peanut butter?

The first thing I would like to tell you is that this cake has a lot of flavor with banana and chocolate ... you can imagine how delicious it is!

As I have told you before, this cake is sin azúcar. It is naturally sweetened with dates and bananas. So I recommend that the bananas are ripe so that they are very sweet.

The best are those that have been in the fruit bowl for several days and that nobody eats because they are already "ugly." But his ugliness is perfect for this type of preparations because they give a lot of flavor to this type of preparation.

If you do not have peanut butter, remember that it is very easy do it at home with Thermomix®. I love making it myself because that way I make sure it doesn't have anything other than peanuts. Neither rare fats nor artificial thickeners.

This butter is from things that I have not bought again since I discovered how easy and simple it is to do it at home.

If you don't have flour buckwheat You can substitute it for pastry flour but remember that in this case it will no longer be suitable for people with celiac disease or gluten intolerance.

You can also replace it with a flour mix for gluten-free pastries. The only difference is that this way it will carry more starch and it is not as whole but it works well too.

Don't forget to sprinkle the surface with a few chocolate chips to make it even more attractive.

This cake is slightly damp inside so I recommend that you consume it in a couple of days. If it is very hot, store it in the refrigerator.

You can also freeze in portions and take out as needed. I use this system and it works wonders for me.

More information - Wholemeal sponge cakes / Peanut butter / Banana nut muffins

Adapt this recipe to your Thermomix® model


Discover other recipes of: Celiac, Healthy food, Easy, Cake shop

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