Cake is my guilty pleasure, especially ones with chocolate in. Emma Donogue said “If I was made of cake I’d eat myself before somebody else could” which I think could be quite true of myself! I love to feed my sweet tooth and so I love making things like brownies or blondies but I also love loaf cakes like my ginger loaf or a lemon drizzle. I remember my mum making banana bread and me eating it with butter spread on. I tend to try and go for healthy treats these days but that doesn’t mean I don’t have an extra thick slice.
This cake is lovely as a snack or desert. The recipe is as versatile as you want to make it. I use gluten free oat flour because I try to avoid gluten most of the time for health reasons and I prefer it to buckwheat flour as I find that has a bitter taste. You could substitute the oat flour for a plain gluten free flour or mix half and half with brown rice flour.
I use almond milk in baking but any plant based milk would work here. In this recipe I am using Ombar raw chocolate as it’s my favourite vegan chocolate partly because it tastes amazing but also because it contains live cultures so it’s good for my gut too!
I hope you enjoy making this recipe as much as I do. Let me know in the comments below how you got on.
3 very ripe bananas
220g oat flour
1tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp vanilla powder
25g coconut sugar
1 tbsp cashew butter
1 tbsp maple syrup
3 tbsp almond milk
50g coconut oil
70-100g dark (vegan) chocolate broken into small pieces
Pre-heat the oven to 190 degrees celsius (180 fan), Gas mark 5.
Mash the bananas in a mixing bowl with a fork.
Melt the coconut oil in a small pan. Add to the mashed banana with the maple syrup and cashew butter.
In a large bowl combine the dry ingredients: oat flour, coconut sugar, baking powder, bicarb and vanilla powder.
Add the banana mix to the dry mix and stir or whisk in until combined. Then add in the almond milk and lastly the dark chocolate pieces.
Pour into a lined loaf tin and put in the centre of the oven for 35-45 minutes or until a skewer comes out clean when inserted into the middle of the cake.
Allow to cool in the tin for at least 30 minutes before serving.
Slice and enjoy!
Store in an airtight container or cake tin for up to 5 days.
If you enjoyed this recipe you might also like some of my other healthy treats:
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