This cake is rich and dense, with a texture that sits on the fence somewhere between cake and brownie. I’ve been wanting to try banana flour for a while and thought what better way than in something banana flavoured? The main flavour note in these is definitely chocolate though but with banana jumping up and down on the sidelines and cinnamon lingering in the background, they make for a happy little team. I threw the roasted almonds in as a support act, and they’re a delicious addition.
You only need a bowl and a wooden spoon to make this treat (and a tray to bake them in) so give it a shot. As you can cut it into bars it’s an easy one to freeze and defrost when you need a little pick me up in your lunch!
3/4 cup raw cacao powder
3/4 cup hot water
1/4 tsp baking soda
2/3 cup coconut sugar
1/3 cup butter melted (or coconut oil)
1 tsp vanilla extract
1/2 a very ripe mashed banana
1/4 tsp cinnamon
1 cup banana flour (could use coconut flour or 1 + 1/3 cup or normal flour)
2 Tbs cacao nibs (optional)
2/3 cup roasted or raw almonds, roughly chopped.
Preheat the oven to 180 degrees celsius. Line or grease a rectangular slice tin (15cm x 25cm approx).
Combine cacao and baking soda in a large bowl, mix in the boiling water until well combined. Mix in sugar. Mix eggs, vanilla, mashed banana and butter together and add to the cacao mix. Stir to combine. Add flour and cinnamon. Mix to combine and stir through cacao nibs and almonds. Pour mix into prepared tin. Bake for 15-20 minutes until set (should be just firm to the touch in the centre).