In the kitchen
Light as air choco-nana-nut sponge cake
A wonderfully light take on the usually dense banana bread, this cake has a delightful bounce to it. Entirely dairy, gluten and grain free it caters for almost all. Unfortunately there is not vegan substitute quite yet but I am working on it. You can play around with adding chocolate chips to the mix as well as using them on the top. I have included hazelnuts in this recipe as they are one of my favourites but chopped almonds or cashews would also go very well.
Makes 16 sponge squares
15 mins prep, 20-25 mins baking time
- 1 ripe banana
- 3 eggs
- ½ cup coconut sugar (about 100g)
- ½ cup almond butter (about 120g)
- ¼ cup raw cacao powder (about 40g)
- pinch of salt
- 1 tsp baking powder
- 100g toasted hazelnuts (or nut of choice/chocolate) roughly chopped. You can use both.
In a medium sized bowl mash your banana until you’ve got it to as smooth as you can. I find it helps to start by squishing the banana in pieces using my finger and thumb and then to go in with the fork.
Whisk the mixture again until the almond butter is well incorporated and you have a thick, smooth, glossy, chocolatey mixture. If you are adding chocolate chips to the mix now is the time to do it.
If you haven’t already, roughly chop your toasted hazelnuts (or chocolate if using in the place of).
Place in the oven for 20-25 minutes or until the sponge has risen and you can insert a toothpick and it come out clean.
Note: if using chopped chocolate be sure to avoid piercing a chunk when doing this test, as the melted chocolate will give the impression of wet mix.