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Soft and fragrant orange loaf cake made with chocolate oat flour, whey, and banana purée. It is a protein-rich, lactose-free, egg-free option, ideal for breakfast or a light snack.
Preheat the oven to 175 °C and prepare a loaf pan by lining it with parchment paper.
In a large bowl, mix the banana purée with the almond beverage until smooth.
Add the chocolate oat flour, whey protein, baking powder, and grated orange zest.
Mix carefully until you obtain a smooth batter, without overmixing.
Pour the batter into the loaf pan and level the surface with the back of a spoon.
Bake in the hot oven for 25–30 minutes, checking for doneness with a toothpick inserted into the center.
Allow the loaf cake to cool completely before removing it from the pan and cutting it into six slices.
Loaf pan
Citrus zester
Store at room temperature for one day, well covered, or in the refrigerator for up to 3 days. Allow it to return to room temperature before serving.
For a softer texture, use a very ripe banana and let the batter rest for five minutes before baking. The baking time may vary depending on the size of the pan and the oven.
Italia
| Energy (kcal) | 147.13 |
| Carbohydrates (g) | 22.99 |
| of which sugars (g) | 6.98 |
| Fat (g) | 3.95 |
| of which saturates (g) | 1.51 |
| Protein (g) | 3.85 |
| Fibre (g) | 3.26 |
| Salt (g) | 0.13 |
