Skip to main content

Banana & Chocolate Cake with Banana Coffee Smoothie

I've been experimenting with this cake recipe all summer and I have finally managed to make it just the way I like it. Light and fluffy yet moist and extremely Moorish; today I ate it for breakfast with a delicious Banana Coffee Smoothie... heaven!

 Ingredients:
  • 300g Gluten Free Flour
  • 150g Coconut Sugar
  • 80g Raw Cacao Powder
  • 1 tbsp. Maca Powder (optional)
  • 2 tsp. Baking Powder
  • 1 tsp. Bicarbonate of Soda
  • 2 Ripe Bananas
  • 250ml Coconut/Almond/Rice Milk 
  • 2 tbsp. Coconut Oil
  • 1 tbsp. Sunflower Spread
  • 2 tbsp. Vanilla Extract

 Method:

Preheat oven at 180C

 Mix together the dry ingredients in a bowl.

 In a food processor whizz up the two ripe bananas with the milk of your choice, coconut oil, sunflower spread and vanilla extract.

 Add the dry ingredients to the food processor and mix well.

 Add the cake mixture to a cake tin lined with greaseproof paper.

 Bake in the oven for 20-25mins - until toothpick when inserted comes out clean.

 My Banana Coffee Smoothie is simply made with 200ml of Coconut Milk and 1 Banana whizzed up nicely in my NutriBullet, however any blender will do then top the smoothie with a single espresso shot and three drops of Hazelnut Stevia.


Liked It? Tried It? Tweaked It? Let me know!
Labels:

Comments

Post a Comment

Popular posts from this blog

Chickpea Burgers

I am conscious of what I eat during the week and that variety is important so not to get bored and reach for the biscuit tin, time is also a big constraint on what goes on the menu. The last thing I want to do after a long day’s work is sweat over a hot stove for hours on end, so I am always looking for simple, quick and more importantly TASTY options to bring to the dining table. Ingredients: 1 can of chickpeas 1 carrot 2 shallots 1 large egg 2 tbsp breadcrumbs Salt & pepper Ground Cumin Cayenne Pepper Grate the carrots and chop the shallots finely (or whizz in a food processor with the grater attachment), transfer to a pan with a little olive oil and sweat for a few minutes to sweeten the shallots slightly, set aside.         Drain and rinse the chickpeas and put them into a food processor with all the spices, salt and pepper. Slightly pulse for a rough and chunky paste. Stir in the carrot, shallots, egg, and breadcrumbs unt...
7 comments
Read more

Feta & Spinach Pizza Rustica

This recipe is a take on the "Matonella Materana", a fast food snack filled with ham and cheese that I adore when I visit my fatherland. My version is slightly healthier and by no means less tasty; it will be love at first bite !   Ingredients: (Serves Four-Six) Jus-Roll Puff Pastry  (x2 250g) Flour for dusting Tomato Puree 350g Feta Cheese 250g Spinach Leaves 1 Egg, beaten   Preheat Oven to 190C. You will need a standard oven baking tray approx: 36cm x 34cm Dust a clean surface with flour before placing the puff pastry pieces down for rolling, roll to the dimensions of your baking tray ensuring each piece fits snugly. Dust the baking tray with flour and lie the base piece of puff pastry onto the tray. Spread a generous amount of tomato puree on the pastry leaving a 1cm border all the way round the base. Crumble 200g of feta cheese onto the base, add the spinach keeping the 1cm border clear, then scatter the remaining 150g of feta cheese...
2 comments
Read more

3-Tier Salted Caramel Chocolate Fudge Cake

It's was my "baby sister's" 20th birthday a few days ago, so to celebrate I opted to make my most indulgent cake recipe to date and what a mega treat it was, taken from two female chefs, Peggy Porschen and Ren Behan. A taste of pure gluttony in clear moderation can do wonders for the soul and this cake definitely gets those endorphins going!  Ingredients: (Serves 24-28 portions) Sponge (by Peggy Porschen) 250g plain chocolate 335ml milk 570g soft light brown sugar 210g butter, softened 4 large eggs 365g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda pinch of salt 15g cocoa powder Salted Carmel Buttercream (by Ren Behan) 250g butter, softened 500g icing sugar 3 tbsp. caramel sauce Ganache 150ml double cream 175g plain chocolate 1 tbsp. caramel sauce Preheat oven to 160C. Grease three round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the cris...
2 comments
Read more