For those who like slow breakfast like me, this is an excellent dessert for breakfast and as a snack, besides being light and easy to prepare.
This vegan banana plumcake is ideal for those who have intolerances or do not eat animal derivatives, because it is without eggs and without milk or butter.
300 g wholemeal flour
half a bag of yeast
150 g brown cane sugar
60 g olive oil
130 g water
chocolate drops (optional)
Mix the dry ingredients first, then add the liquid ingredients (keep the bananas aside).
Blend two of the bananas and add them to the dough.
Put the dough in the plum cake pan and decorate with the last half-split banana.
Place in a preheated oven at 180 ° for 45 min.
Photos Eleonora Grasso