2 ripe plantains
100ml / 3½ fl oz BIO PLANÈTE Coconut Oil Virgin or Coconut Oil Deodorized
120ml / 4 fl oz unflavored rice drink
100 g / 3 ½ oz rice flour
50g / 1¾ oz sesame protein
7g / ½ oz gluten-free double-acting baking powder
1 tsp of harissa paste
Pinch of salt
Pinch of pepper
3 tbsp of yellow sesame seeds + more for decoration
1 packet of plantain chips
60g / 2½ oz cubed chorizo (optional)
Preheat oven to 180°C / 350°F. Peel the bananas, crush them in a bowl with a fork and set aside. Mix rice flour, baking powder and sesame flour.
In a second bowl, mix the eggs with the Coconut Oil and milk, then blend thoroughly into the flour mixture. Add the crushed bananas, the harissa paste, salt and pepper, sesame seeds and chorizo and mix well again. Put the dough into a loaf pan and sprinkle with sesame seeds. Bake in the oven for 35–40 minutes.
When the baking time is over, test loaf with a skewer. After cooling, sprinkle Le Cake with banana chips.
Version with gluten: replace rice flour with wheat flour and leave out the baking powder