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. Feel free to add chopped or chips of chocolate chips to the mix for some extra indulgence. I have included hazelnuts in this recipe but chopped almonds or cashews would also go very well.
Makes 16 sponge squares
- 1 ripe banana
- 3 eggs
- 100g light brown soft or coconut sugar
- 120g smooth almond butter (peanut or cashew work well too)
- 40g cocoa/cacao powder
- pinch of salt
- 1 tsp baking powder
- 100g toasted hazelnuts (or nut of choice/chocolate) roughly chopped. You can use both.
- Preheat the oven to 180° and line an 8inch square baking dish with baking parchment.
- 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.
- Next, add your eggs, sugar and cocoa/cacao. Whisk until smooth.
- Add your almond butter and then sieve in the baking powder. 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.
- Pour the mix into your lined tray, sprinkle over your chopped nuts and bake for 20-25 minutes or until the sponge has risen and you can insert a toothpick and it come out clean.
- Remove and let cool before cutting into squares.
Keep for up to three days in an air tight container..