If you're like me, you love a sweet treat here and there, but you're conscious of eating too much sugar or processed ingredients. This cake is quick and easy to make and won't break your healthy eating habits.
Ingredients
WET
3 ripe bananas
120g Greek yoghurt
120g agave/honey/rice malt syrup
1 tsp vanilla
2 eggs
DRY
190g w/m plain flour (GF if needed)
25g cocoa powder
1.5 tsp baking powder
80-100g choc chips (to taste)
ICING
100g dark chocolate (at least 70% cocoa solids)
2 tbsp cocoa powder
2 tbsp honey/agave/rice malt syrup
60g Greek yoghurt
Splash of milk of choice
Strawberries or flowers to decorate (optional)
Method (cake)
Preheat oven to 180C (160C fanforced) and line a loaf tin or 9” springform.*
Beat wet ingredients together and set aside.
Sift dry ingredients together into a separate bowl.
Fold wet and dry ingredients together.
Add chocolate chips if using and stir lightly, being careful not to over-mix.
Pour into prepared tin.
Bake for 40-45 mins/until skewer comes out clean.
*Note: you can use a loaf tin but baking time may vary - skewer testing will tell you! Ie remove after 40 mins, insert a skewer or knife and if it comes out clean, it’s done.
Method (icing)
Melt chocolate either in microwave (30s bursts and stirring in between) or in heatproof bowl over a saucepan of water.
Mix in cocoa and sweetener of choice.
Then add Greek yoghurt and milk, mixing until combined.
Apply evenly over the cooled cake, topping with decorations (if using) and allow to set.
The finished cake! Hint: decorations will stick well if the icing as slightly cooled first.
