Banana & Chocolate Marble Cake

A friend asked for chocolate banana bread.... so I couldn't resist buying bananas immediately and getting into the kitchen. That'll be the obsessive cooking disorder kicking in again...

If you love bananas and chocolate, then this is without a doubt the cake for you. It's a great way to use up those overripe bananas.

As with all my recipes, it's grain free and only uses a tiny bit of honey... perfect for having a treat whilst not undoing all your progress..

For the cake:

• 50g coconut oil, melted
• 2 bananas, mashed
• 4 eggs
• 1 tsp vanilla extract
• 2 tbsp Irish honey
• 2 tbsp coconut milk
• 150g ground almonds
• 2 tsp GF baking powder
• 3 tbsp cocoa powder
• 1 additional tbsp coconut milk

Preheat oven to 160d (fan). I used a 7" bundt tin but you can use an 8" square tin if you prefer. 

Add the first 6 ingredients to a large mixing bowl. Whisk until well combined. 

Next add the ground almonds and baking powder. Fold in to the liquid mixture. 

Place half the cake mixture into a separate bowl and add the cocoa powder and 1 tbsp of coconut milk. Stir until just combined. 

Spoon the mixture into the tin (alternating between banana and chocolate to create a marbled effect). Using a skewer, gently swirl the mixture to create a ripple effect through the cake. 

Bake in preheated oven for approx 30 minutes. (Will be a shorter bake time for a square tin - approx 20 mins, you'll know it's baked when the cake is firm to touch and a cake tester comes out clean). 

Serve warm with some homemade banana ice-cream or set aside to cool for icing. 

For the icing:

• 2 tbsp butter
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla
• 2 tbsp coconut milk

Melt together over a gentle heat and stir until smooth and glossy. 

Pour over the cake, sprinkle with cacoa nibs and leave to set at room temperature.