INGREDIENTS
- 60 g oats, gluten-free if needed
- 40 g cocoa powder
- 2 ripe bananas
- 2 eggs
- 64 g nut butter ( I used peanut butter but use nut butter of your choice)
- 120 g honey
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp Bicarbonate of soda/baking soda
- 1/4 tsp salt
- 40 g chocolate chips ( optional actually works well without this)
- 40g roast nuts (I have tried mixed nuts, cashews, hazelnuts all were great use your favourite nuts or leave out)
- 40g dark chocolate bar broken up (optional)
So simple and lazy –
Prepare a loaf tin by lining with baking parchment
Get out your blender I imagine this will work in any type of blender, I used the chopper which attaches to my immersion blender.
Whizz the oats, then add all the other ingredients except the chocolate chips, nuts and chocolate bar.
Chop the nuts and stir both the chocolate chips and nuts through the batter leaving a few nuts for the top.
Scatter the leftover nuts and broken chocolate bar over the top.
Bake at 180′ for 50 mins
Allow to cool for about 5mins before removing from tin – this is a really rich cake, I have served with vanilla ice cream or creme fraiche. It will keep for 3/4 days if you hide it well in the fridge!
Check out my range of serving platters for your dessert time
