Choc-Banana Cake

This cake happened by accident.

I didn’t have any butter in the fridge (I know – a kitchen without butter!?) and so I googled for a butter-free cake. Thought I’d try something new….

And it did not work out.

I know a good batter when I see one, and this wasn’t coming together, so I kept throwing things in until I got the consistency I was after.

Into the oven it went and out it came.

You can imagine my anticipation!

Aaaaaaaaaand – it was delicious. No butter and all.

So I tried again – results exceptional. So exciting! The best thing is that I put it all in the food processor, whizzed it and we were away. Love a simple recipe.

Enjoy x

Print Recipe

Choc-Banana Cake

Course

Snacks and Desserts

Servings

Ingredients

• 2 cups white spelt flour (or wheat or gluten-free flour)
• 1 cup dessicated coconut
• 1/2 cup rapadura sugar (or raw sugar if you don't have it)
• 1 not-too-ripe banana
• 3/4 cup dairy or non dairy milk
• 1/2 cup olive oil or macadamia oil
• 1 tbls cacao or dutched cocoa
• 2 large eggs
• 2 tsp baking powder

Course Snacks and Desserts Servings Ingredients 2 cups white spelt flour (or wheat or gluten-free flour) 1 cup dessicated coconut 1/2 cup rapadura sugar (or raw sugar if you don't have it) 1 not-too-ripe banana 3/4 cup dairy or non dairy milk 1/2 cup olive oil or macadamia oil 1 tbls cacao or dutched cocoa 2 large eggs 2 tsp baking powder

Instructions

1. Preheat oven to 180 degrees.
2. Place all ingredients in a food processor and blend to combine - 20-30 seconds on medium.
3. Scrape down sides and repeat.
4. Pour mixture into a lined cake pan of choice - I love a loaf tin for this cake.
5. Cook in oven for 30-35 minutes or until cooked through when tested with a skewer.
6. Slice once cooled (if you can wait!) and eat with a dollop of whipped cream or on it's own.

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