La ricetta originale, da cui nascono le versioni Low Carb, Protein e Low Fat.
Tasty 4 Recipe Card™
Variante Original suggerita, da adattare partendo dalla ricetta base.
Time
30m
Servings
1 servings
Level
Facile
230 kcal
Calorie
12 g
Proteine
12 g
Carboidrati
14 g
Grassi
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Sign up free I already have an accountPreriscalda il forno a 180°C e prepara uno stampo da 15 cm rivestito di carta da forno.
In un pentolino, sciogli l’eritritolo con l'acqua a fuoco medio fino a ottenere un caramello chiaro, poi versalo sul fondo dello stampo.
Sbuccia e affetta la banana, disponendo le fette caramellate sopra il caramello nello stampo.
In una ciotola, unisci la farina di cocco, le proteine in polvere, il lievito e mescola bene.
In un'altra ciotola, sbatti l'uovo con l'olio di cocco fuso, poi unisci agli ingredienti secchi e mescola fino a ottenere un composto omogeneo.
Versa il composto sopra le banane nello stampo e livellalo con una spatola.
Cuoci in forno per circa 20 minuti, o fino a quando la superficie è dorata e uno stecchino esce pulito.
Lascia raffreddare prima di servire.
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Food culture
Brazilian Fit Low Carb Banana Cake is a much-loved dish of Brasiliana cuisine, with roots in the tradition of Facile. It captures the comfort and generosity of a real home table.
On Tasty Table Diary the original always comes first. The modern versions are created to respect the spirit of the dish while adapting it to different needs.
Cooking tips
FAQ
Helpful answers before you choose your version.
Yes, you can replace erythritol with stevia or another sweetener of your choice, adjusting the amounts based on the desired sweetness.
Yes, the cake has a low carbohydrate content and can be included in a ketogenic diet.
Yes, you can use almond or walnut flour, but the final texture may vary.
The cake keeps in the refrigerator for 3-4 days, covered in an airtight container.
Of course! You can add walnuts, almonds or chia seeds to the batter for a crunchy touch.
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