Prep20 min

Cook37 min

Total57 min

Servings10

DifficultyMedium

Macros per serving (1 slice (about 70 g))

216kcal

5 gprotein

22 gcarbs

11 gfat

3 gfiber

Of which 15.2 g sugars and 6.1 g saturated fat.

No-added-sugar version: 184 kcal and 6.4 g sugars per serving.

Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.

Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.

Highlights Potassium (plantain) · Complete protein (egg) · Choline (egg)

Allergens egg, tree nuts

5-Day Meal Prep Thermomix® & Co.Snacks & Sweets Vegetarian

Plantain cake with cinnamon crumble

Name: Plantain cake with cinnamon crumble
Prep time: 20 min
Cook time: 37 min
Total time: 57 min
Yield: 10
Ingredients: 2 ripe plantains, cooked and mashed to a purée (300 g / 10½ oz); 1 cup gluten-free oat flour (90 g / 3¼ oz); ½ cup almond flour (50 g / 1¾ oz); ⅓ cup white or brown sugar (65 g / 2¼ oz) — no added sugar: ½ cup erythritol (90 g); 2 eggs (100 g / 3½ oz); ¼ cup coconut oil (50 g / 1¾ oz); 1 tbsp baking powder (12 g); 3 tbsp almond flour, for the crumble (18.8 g / ¾ oz); 1½ tbsp sugar, for the crumble (18 g / ¾ oz) — no added sugar: 2 tbsp erythritol (for the crumble) (22 g); 1 tsp ground cinnamon, for the crumble (2.6 g); 1 tbsp cold, firm coconut oil, for the crumble (12.5 g)

Ripe plantain, with a crunchy cinnamon topping.

Rico's note: When you have too many ripe plantains in the fruit bowl, this is where they go — nothing goes to waste.

Ingredients

2 ripe plantains, cooked and mashed to a purée (300 g / 10½ oz)
1 cup gluten-free oat flour (90 g / 3¼ oz)
½ cup almond flour (50 g / 1¾ oz)
⅓ cup white or brown sugar (65 g / 2¼ oz) — no added sugar: ½ cup erythritol (90 g)
2 eggs (100 g / 3½ oz)
¼ cup coconut oil (50 g / 1¾ oz)
1 tbsp baking powder (12 g)
3 tbsp almond flour, for the crumble (18.8 g / ¾ oz)
1½ tbsp sugar, for the crumble (18 g / ¾ oz) — no added sugar: 2 tbsp erythritol (for the crumble) (22 g)
1 tsp ground cinnamon, for the crumble (2.6 g)
1 tbsp cold, firm coconut oil, for the crumble (12.5 g)

In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.

Method

Preheat the oven to 180 °C (350 °F) and grease a pan.
Boil the plantains in water until very soft, drain and mash into a smooth purée.

Continues in the ebook

The full method (8 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.

See the “Desserts” ebook

Ebook Desserts150 recipes · Coming soon in English

Plantain cake with cinnamon crumble

Ingredients

Method

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