- spelt wheat flour: 250 g
- rice protein: 150 g
- baking powder: 1 package(s)
- ripe bananas: 200 g
- erythritol or sugar: 220 g
- peanut butter: 50 g
- neutral cooking oil: 150 ml
- plant-based milk: 350 ml
Pre-heat your oven to 175°.
Sift all of the dry ingredients together in a bowl.
Blend all of the moist ingredients together.
Stir the mixture of the moist ingredients into the dry ingredients until everything forms a uniform mass.
Pour the batter into a lightly greased Bundt cake pan and bake for 60-70 minutes (check on the dough every now and then with the help of a toothpick or a fork in order to see whether it's already been baked). You can cover up the cake with a sheet of baking paper after a bit of time in order to protect it from getting too brown.
Let the cake cool off completely if not overnight. If you'd like you can still garnish it with some of your favourite toppings.