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.

Ingredients:

50g cocoa

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)

Method:

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.

Yum yum!