Moist chocolate cakes are made without eggs, but instead with flavorful bananas that also hide in slices in the center of the cakes.
By Veronica Lavenia
These small egg and dairy free cakes are so moist and satisfy the palate. They are perfect for a snack to be eaten with a glass of cold milk or accompanied by ice cream. Bananas are not only used as an excellent thickener to replace the traditional eggs, but also as a center surprise.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.