Banana Bars..

If you like banana bread, you're really going to like this one! Moist chocolate chip banana cake with chunks of banana... Sounds like normal banana bread? Naaaaah.. this is so much better! By adding chunks of chopped banana, you're adding a chewy & gooey texture to the cake bars... they're almost brownie like in texture...

Keep this recipe on stand-by for using up overripe bananas...it's unbelievably quick to throw together, and relies on the sugar in the bananas for it's sweetness..

For the Banana Bars...

• 2 large overripe bananas (mash 1 banana completely & chop the 2nd into chunks)
• 2 eggs, beaten
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 125g ground almonds 
• 1/2 tsp bicarbonate of soda
• 1/2 tsp cinnamon
• 50g dark chocolate, roughly chopped

Preheat oven to 160d (fan). Line a 7" square cake tin with baking parchment. 

Mix the bananas with eggs & vanilla until combined. (Try to avoid breaking up the banana chunks)

Stir in the remaining ingredients. 

Pour into prepared tin and bake for 15 minutes until firm. It should be pale golden and springy to the touch. 

Cut into squares and enjoy warm...  

C'mon... even if you're the world's most inexperienced baker you'll be able to bake these with your eyes closed! Let me know how you get on :) 

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.