Duration: 75 mins (45 mins for preparation and 30 mins for cooking);
Cooking method: Baking;
Servings: 8 X 430g.
- 6 eggs (5RON);
- 1kg cream cheese (15RON);
- 400g oat bran or oats (4RON);
- 300g peanut butter (13RON);
- 100g carob powder or cacao pawder (5RON);
- 1kg bananas (4RON);
- 100g brown sugar (1RON);
- 1tsp cinnamon (negligible price);
- 500ml water (negligible price);
- 30ml vanilla extract (3RON);
- Using a food processor or blender, mix 3 eggs with the oat bran/oats, bananas, water, cinnamon, and carob/cacao powder;
- Line pan with baking parchment paper and poor the mixture in the pan and let it stay for 5 minutes;
- Meanwhile, preheat the oven at 180°C (356°F) and bake for 15 minutes;
- Again, using the blender/food processor, mix the rest of the eggs with cream cheese, peanut butter, vanilla, and sugar;
- Poor the mixture over the baked chocolate layer and bake for 15 more minutes, afterwards turn of the oven and let it stay in the warm oven for 30 more minutes.
- Calories: 644kcal;
- Protein: 34.2g;
- Fat: 27.11g;
- Trans fat: 0g;
- Carbohydrates: 90.83g;
- Fiber: 28.09g;
- Sugars: 39.66g.
- Histidine: 0.71g;
- Isoleucine: 1.12g;
- Leucine: 2.11g;
- Lysine: 1.52g;
- Methionine: 0.5g;
- Phenylalanine: 1.3g;
- Threonine: 0.97g;
- Tryptophan: 0.33g.
- Vitamin A: 96.8ug;
- Vitamin B1 (Thiamine): 0.43mg;
- Vitamin B2 (Riboflavin): 0.56mg;
- Vitamin B3 (Niacin): 5.25mg;
- Vitamin B5 (Pantothenic acid): 1.81mg;
- Vitamin B6 (Pyridoxine): 0.65mg;
- Vitamin B9 (Folate): 79.93ug;
- Vitamin B12 (Cobalamin): 0.61ug;
- Choline: 108.21mg;
- Vitamin C (Ascorbic acid): 8.26mg;
- Vitamin D (Cholecalciferol): 0.38ug;
- Vitamin E (Tocopherol): 2.12mg;
- Vitamin K: 1.72ug.
- Calcium: 195.61mg;
- Copper: 0.42mg;
- Iron: 3.06mg;
- Magnesium: 158.59mg;
- Manganese: 2.58mg;
- Phosphorus: 515.46mg;
- Potassium: 906.8mg;
- Selenium: 33.78ug;
- Sodium: 341.75mg;
- Zinc: 2.64mg.
- alpha-Linolenic Acid (ALA Omega-3): 0.08g;
- Linoleic acid (LA Omega-6): 3.9g.
The nutrition facts are only estimations based on USDA Food Composition Databases and are for information purposes only. They do not fit into real life, because nutrient contents vary by food source, food storage, food growth, food preparation, and bioavailability.
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