Banana chocolate-fondant cake
Updated: Aug 10, 2020
I hate wasting food, I had 3 ripe bananas !! What else could I do with it? My sweet tooth, the little voice (you know what I mean, right) pushed me to bake the sweetest banana cake ever!! and tadam !!
Ingredients: I used a glass to measure the ingredients.
1 glass of oats ( pulse until they turn into flour)
2/3 of glass of coconut flour
3 bananas mashed into purée like-consistency
1 heaped tbs of melted coconut oil.
1 1/2 tbs of peanuts butter (a naked peanuts butter!! I mean no sugar, salt…..)
1 glass of flour (I prefer wholemeal)
1 glass of alternative milk
1 tbs of linseed
raw dark chocolate tablet (squares it depends how many squares you need or how much you love chocolate)
First, pulse the linseed into a powder and then add four tbs of water. Reserve on the side. Mix the grounded oat, coconut flour and flour in a bowl, reserve on the side.
In a mixing bowl put the banana and then mash them into a purée use a fork it works perfectly, add the peanuts butter and the melted coconut oil, mix well.
Pour the linseed into the mixture, mix well.
Finally add the flours, milk and stir well until everything is combined.
I used a silicon cake mould (so not need to spread any coconut oil into the mould), so start by pouring the batter into the mould stop half way, lay chocolate squared lengthwise (or more if you love chocolate, do not get me wrong I love chocolate !! I will lay more chocolate next time I bake this cake). Pour the rest of the batter and ready to put into the over; 200 degree 55 mins, if using an electric oven. (I am not sure about when you are using gaz oven.)
It is the first time I am baking this cake, but I am sure than swapping coconut flour for almond or linseed for chia seed and so on can only be delicious !!! be creative !!