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!
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)
- 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 45 mins/until skewer comes out clean.
*Note: If you're using a loaf tin you may need to bake a little longer, but skewer testing will tell you!
- 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.
