Servings:
4
Prep time:
20
Cooking time:
20
INGREDIENTS
- - 100 g of banana
- - 60 g of chocolate gianduja
- - 50 g of cornstarch
- - 40 g of rice flour
- - 40 g of brown sugar
- - 1 egg
- - ½ teaspoon of baking powder
- - 40 ml of milk rice
- - extravirgin olive oil
INSTRUCTIONS
- Melt the chopped gianduja chocolate in a double boiler and mix with 30 ml of oil and rice milk.
- Mash the bananas with the melted chocolate, then add the egg and mix again.
- Sift the cornstarch in a bowl with the baking powder, add the rice flour and the brown sugar. Then incorporate carefully the pureed bananas.
- Oil 4 muffin tins or use the special paper cups, then spread in the compound without filling them completely. Bake at 180 ° C for twenty minutes or until the inside will be dry. Let cool before serving.
