Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Plumcake con banane, pere e cioccolato fondente (senza glutine e uova)

Gluten-Free, Egg-Free Banana, Pear, and Dark Chocolate Loaf Cake

Name: Gluten-Free, Egg-Free Banana, Pear, and Dark Chocolate Loaf Cake
Cuisine: American
Ingredients: 2 very ripe bananas (about 1 cup/200 grams, peeled); 1 pear (about 1/2 cup/100–120 grams, peeled); 2 oz dark chocolate (about 60 grams); 1 orange; 3/4 cup sorghum flour (100 grams); 2/3 cup cornstarch (80 grams); 1/4 cup brown sugar (50 grams); 1/4 cup vegetable oil (about 60 grams); 3 1/2 tablespoons kefir (50 grams); 1 packet gluten-free vanilla baking powder

Vero In Cucina @cook_114540471

Fragrant, delicious, and light. A dessert you can enjoy without guilt.

Vero In Cucina @cook_114540471

Fragrant, delicious, and light. A dessert you can enjoy without guilt.

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Ingredients

2very ripe bananas (about 1 cup/200 grams, peeled)
1pear (about 1/2 cup/100–120 grams, peeled)
2 ozdark chocolate (about 60 grams)
1orange
3/4 cupsorghum flour (100 grams)
2/3 cupcornstarch (80 grams)
1/4 cupbrown sugar (50 grams)
1/4 cupvegetable oil (about 60 grams)
3 1/2 tablespoonskefir (50 grams)
1 packetgluten-free vanilla baking powder

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Steps

1

Mash the bananas with a fork. Add the grated zest and juice of half an orange.
2

Roughly chop the dark chocolate and cut the pear (a firm variety like Bosc is ideal) into small cubes.
3

Using an electric mixer, beat the bananas together with the brown sugar and vegetable oil (peanut or sunflower oil both work well).
4

Add the kefir and mix until combined.
5

In a separate bowl, whisk together the sorghum flour, cornstarch, and baking powder. Gradually add this to the banana mixture.
6

Fold in 2 oz (50 grams) of chocolate and a heaping tablespoon of pear cubes using a spatula.
7

Grease a loaf pan with a little oil and dust with flour. Pour in the batter, then sprinkle the remaining pear cubes and chocolate on top. Bake in a conventional oven at 350°F (175°C) for 40 minutes.
8

Enjoy on its own or for breakfast with some kefir.