Low-carb chocolate banana cake

Ingredients for 1 servings:

• 2 m.-large banana(s), ripe
• 3 tbsp xylitol (sugar substitute)
• 100 g quark
• 4 eggs, size M
• 1 organic lime(s), juice and zest
• 1 packet of baking powder
• 100 g coconut flakes
• 100 g almond flour
• 3 tbsp cocoa powder, double defatted
• 40 g chocolate (xylitol chocolate), grated
• 50 g butter, melted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

quick and juicy

Preheat the oven to 170°C (top/bottom heat). First, dice the bananas into small cubes, place them in a small bowl, marinate them with the lime juice, and set aside. Then, place the eggs and xylitol in a mixing bowl and whisk until frothy. Stir in the quark and lime zest. In a separate bowl, combine the baking powder with the coconut flakes, almond flour, and cocoa powder. Stir in the chocolate zest and melted butter. Finally, add the bananas and pour the batter into a lightly greased loaf pan. Bake the cake on the middle shelf at 170°C (top/bottom heat).