Banana Chocolate Cake

We baked a banana chocolate cake for Christmas this year. Boy! It tasted wonderful. I was afraid that it may be dense as I was using no all-purpose flour. To my utter surprise, it turned out soft and moist. I had posted pictures of this cake on my Facebook timeline as well as in a food group. The number of requests for the recipe was innumerable. Part of the reason, I suspect, is that this cake uses only natural ingredients – no processed or refined ones. Is a ‘healthy’ cake possible? Indeed so! Without more ado, I will proceed to detail the recipe.

Banana Chocolate Cake

1 1/2 cups mashed bananas (3-4 overripe bananas)
1/3 cup date paste (use more if you want it sweeter)
1/2 cup water
1/3 cup cacao powder
1/2 tsp baking soda
1/2 tsp salt
1 cup whole wheat flour (replace with oat flour, if you want it gluten free)
1/4 cup peanut butter
2 tbsp chopped dates
2 tbsp blueberries
2 tbsp cranberries
3 tbsp nuts/seeds of your choice, to garnish
Pre-heat the oven to 175o C
Mash the bananas well with a fork
Transfer to a blender and grind till smoothPo
Add water, peanut butter and date paste to the mashed bananas
Set aside
In a bowl, add cacao powder, baking sods, salt, whole wheat flour, chopped dates, blueberries and cranberries
Mix well
Stir in the mashed banana mixture
Line a baking tray with parchment paper
Pour the mixture into the tray
Sprinkle the nuts/seeds on top
Bake for 25-30 minutes until the centre is firm
Cool completely before slicing

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