Recipe: Chocolate banana cake (gluten-free of course)

Well, I thought it was time for a cake recipe and I happened to have a couple of tired looking ripe bananas hanging around in a bowl. It would be such as waste to just throw them out (after all, I am trying to not waste food and it most certainly had nothing to do with me craving chocolate and cake, and preferably both).

Bananas are not really low carb, but then you really shouldn’t eat cake that often either, so once in awhile it is ok to indulge. And you can cut (any*) leftovers into one portion slices and put them in the freezer. You can then defrost a slice when you feel like indulging…

*my family likes this cake too, so quite often there isn’t much left.



100g butter, melted
100g Sukrin gold
3 eggs
50g Sukrin Organic Almond Flour
2 tbsp Husk
4 tbsp cocoa powder
2 tsp baking powder
2 bananas, mashed

Preheat the oven to 180C/350F/Gas 4

In a bowl mix the dry ingredients together. In another bowl beat eggs and sukrin gold together, then add the melted butter. Make sure the butter is not too hot – you don’t want to end up with scrambled eggs. Add the dry ingredients and beat them together with the wet ingredients. Mash the bananas with a fork and then stir everything together. Make sure everything is mixed well.

Scrape the cake batter into a baking tray lined with baking paper.

Bake for about 30 minutes in the middle of the oven.

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