chocolate banana cake


  • 1 cup spelled flour, white or gf ap
  • 1 cup sugar-free cocoa powder
  • 2 tbsp Dutch or no added sugar cocoa
  • ½ tbsp baking soda
  • ½ cdta of salt
  • ⅔ cup of water
  • ⅔ cup of sugar (without refined sugar: banana and chocolate bread)
  • ⅓ cup of banana puree too ripe
  • ¼ cup of walnut butter, oil or extra banana
  • 2 tbsp pure vanilla extract
  • ½ cup of mini chocolate chips, optional
  • Preparation

    Line an 8×8 baking tray with parchment. Preheat the oven to 200ºC.

    Combine the dry ingredients and mix very well. Evenly mix the remaining ingredients. Pour into the baking tray. Sprinkle chips on top if desired. Bake on center rack 25 minutes.

    Cool completely.

    Cover loosely with a kitchen towel and cool overnight. It’s best not to eat the cake until the next day, as the taste and texture will be much better!

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