Bananas and hazelnuts cake with raspberry cream
Ingredients for the cake: 2 bananas, 40gr chocolate cips, 40gr hazelnuts, 180gr flour, 1 tbsp baking powder, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 120ml vegetable oil, 120gr sugar, 40gr Ener-g (or 2 eggs), 1 tsp vanilla extract, 240ml soya or rice milk
Ingredients for the raspberry cream: 150gr tofu, 100gr sugar, 100gr raspberry, soya or rice milk as needed.
Pre heat the oven at 180 C, 350 F. Chop the hazelnuts with a mixer and blen d the bananas with a fork or with the mixer until smooth.
In a bowl mix all dry ingredients. Hazelnuts, flour, baking powder, nutmeg, cinnamon, Ener-g, sugar. In another bowl mix the banans with the oil and vanilla and mix this with the dry ingredients. Add milk and blend all ingredients together. Finally add the chocolate cips and stir.
Pour into a grased baking pan for 45, 50 minutes and serve with raspberry cream. To make the raspberry cream simply blend all the ingredients together in a mixer and add milk as needed to reach the desired consistency. It should infact be like a cream and taste delicious :-)
Note: keep the cream refrigerated until you have to serve it.