The perfect combo of two of my favourite things – chocolate and banana cake. Spread a warm slice with peanut butter and you’ve ticked another favourite.
I’ve made a few tweaks but the recipe is based on one of many delicious recipes by Andy’s East Coast Kitchen
3 large ripe bananas, mashed (I store bananas in the fridge when they start to go brown for this very reason)
¼ cup maple syrup or honey
3 free range eggs
1 tsp vanilla extract
2 tbsp brewed espresso or coffee
1 ½ cups packed almond flour
1 cup flour (you can use any flour, I used white spelt. You can also add more almond flour if you’d prefer)
½ cup Dutch cocoa (or your favourite but the Dutch stuff is epic)
1 tsp baking soda
½ tsp salt
½ cups 70% dark chocolate chopped + 1/4 cup for sprinkling on top of the loaf
Preheat your oven to 180c / 350f and grease and line a loaf pan.
Mix all the wet ingredients together in one bowl.
Mix all the dry ingredients together in another bowl.
Mix the wet ingredients and dry ingredients together in the largest of the two bowls. Don’t overmix this – just mix it gently until you see no more flour.
Pour into your loaf pan and sprinkle with the extra chocolate.
Bake for 50-60 minutes – remove from the oven to test and see if the middle is cooked with a toothpick or skewer stick.
Let the loaf cool for at least 10 minutes and then it’s ready to enjoy. I like mine warmed a bit so eat straight away or pop a slice into the microwave for about 20 seconds if eating later in the week.
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