I like cake and chocolate – a lot. So any excuse to eat a healthier version of either always appeals. Cacao is high in magnesium, and also gives you a good energy boost with the naturally occurring caffeine, banana is tasty and a good form of potassium, maca is the superfood of the moment; it gives you energy and can help balance hormones.
This recipe can be adapted to be vegan, gluten free, dairy free, refined sugar free but is definitely not taste free – I lovvveee it. Hope you do too.
3/4 cup plain Gluten Free flour
1/2 cup ground almonds
1/4 cup cacao powder
2 tbsp maca powder
1 tsp baking powder
1 tsp vanilla bean paste
1/2 cup pure maple syrup (can also use honey or brown rice syrup)
3/4 cup coconut oil
1/2 cup almond milk
2 flax eggs (2 tbsp ground flax meal + 6 tbsp warm water) or chia seed egg (1tbsp chia seed and 1/3 water)
2 ripe bananas
Pre heat oven to 180C. Grease and line a loaf tin and set aside.
In a large bowl mix together the dry ingredients (flour, ground almonds, cacao, maca and baking powder).
Add in all the wet ingredients (vanilla, syrup, oil, milk and flax eggs) and stir really well to incorporate everything together.
Chop up one of the bananas into small chunks and stir into the mixture.
Pour the whole lot into your prepared loaf tin.
Slice the remaining banana length ways and place on top of the mixture in the loaf tin.
Bake in the pre heated oven for 30 mins, remove from the oven and cover with foil before baking for a further 10 minutes.
Leave to cool in tin slightly before removing and cooling completely on a wire rack.