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Customer service (Mon – Fri, from 9am – 4pm)

+39 06 86658 910

Free delivery for orders worth 50€ or more


Pandolce with sultanas and dehydrated bananas is a cake that goes beyond the ordinary, thanks to its very special ingredients.

The recipe does not use the classic double zero flour, but two alternative flours: oat flour and quinoa flour.

Both ingredients are gluten-free, so the Pandolce can also be eaten by coeliacs.

Also of interest is the presence of a dairy element: Skyr, a very special cheese-yoghurt, typical of Icelandic tradition but also becoming popular in Italy. It is made like a cheese, also because it requires rennet.

However, it tastes like yoghurt, specifically Greek yoghurt. In addition, it is very light, high in protein and rich in calcium. With its slightly sour but balanced flavour, it makes the pandolce more interesting from an organoleptic point of view.

 Soft-DRY® dehydrated fruit, a pleasant addition.

 Another sui-generis ingredient in this pandolce is Vitaina dehydrated bananas, a very versatile product that retains the taste and nutritional properties of the fresh fruit.

 Vitaina dehydrated bananas are organic, free of additives and preservatives, and cold-dehydrated using the innovative, patented Soft-DRY® system.

And last but not least, Vitaina dehydrated bananas are Fairtrade® certified.

 This means that the price people receive for their products is not dependent on speculation, but is set fairly; moreover, part of the proceeds are used to ensure the protection and development of the territory, such as the construction of roads, schools, etc.

Classic pandolce is usually spicy, so ginger in pandolce with sultanas and dehydrated bananas certainly won’t cause a stir.

Specifically, powdered ginger, or Vitaina Biodynamic Dehydrated Ginger, very finely grated, should be used.

What are the ingredients for pandolce with sultanas and Vitaina dehydrated bananas?

How to prepare pandolce with sultanas and dehydrated bananas:

To prepare the pandolce, start by preheating the oven to 180 degrees and covering a baking tray with baking paper.

Then soak the sultanas in coconut milk at room temperature and drain well.

Rehydrate the banana with the coconut milk and blend until pureed. Keep some slices for garnish.

Pour the flours (oats and quinoa) into a bowl and mix thoroughly, then add the eggs, banana puree, a little ginger and the Skyr.

Finally, add the sultanas, but keep some for decoration. Mix everything together carefully, then add the yeast.

Knead well, form a dough and place it on the baking tray.

Now put the sultanas and the dehydrated banana slices you have set aside on top.

Bake in the oven for 30 minutes, then remove from it and leave to cool.

To finish, decorate the surface of the cake with grated dehydrated coconut.