This is a decadent, intense and super gooey chocolate cake sweetened primarily with ripe bananas. I took a piece for Kath Lord-Green when I was on her ‘All About You’ show on Ribble FM.
150g ground almonds
3 ripe bananas
1 tsp vanilla
1/2 tsp bicarb of soda
1 large egg
100g sunflower oil
175g of dark chocolate chips (dairy free if required)
50g soft brown sugar (optional)
Preheat the oven to 170degC or 155degC fan, grease and line a loaf pan approximately 9″ x 5″.
Mash the bananas with a fork and add the egg, vanilla, and sugar if using. Next, add the oil and mix well. Add the dry ingredients but only 3/4 of the choc chips. Pour the batter into the loaf tin and top with the remaining chocolate. Bake in the middle of the oven for about an hour, a skewer inserted in the middle should come out clean.
Leave to cool for 15mins or so before turning it out onto a cooling rack.
Delicious on its own with a dollop Greek yoghurt or coconut dairy free yoghurt.
This cake can be frozen up to 3 months and will also keep wrapped up in foil for 3 days in a cool place.