Clean slate. That’s how I feel about this beautiful cake. Its full of wonderful whole ingredients and a classic example of how baking can be beautifully incorporated into a healthy diet without any sense of guilt. I make this all the time, slice and freeze for snacks, unexpected guests and the lunchbox. It also makes a wonderful dessert cake – its fudgy, dense and rich – all the characteristics for a decadent dessert.
As featured in Lorna Janes Sweet Like Chocolate recipe book.
- 3 ripe bananas
- 120 g unsalted butter, melted
- 3/4 cup brown rapadura sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups almond meal
- 2.5 tsp baking powder
- 1/2 cup cacao powder
- 3/4 cup cacao nibs
- 1/2 cup cacao nibs for top
- Preheat the oven to 180 degrees and grease a loaf pan with nonstick baking spray.
- Mash bananas in a large bowl. Whisk in melted butter, then rapadura sugar, egg, and vanilla extract.
- Add baking powder, salt, almond meal, and cacao powder. Stir mixture with a wooden spoon until just incorporated.
- Gently stir in the 1 cup of chocolate cacao nibs.
- Transfer batter into prepared pan, sprinkle with cacao nibs, and bake 55 to 65 minutes, or until a cake tester comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Rapadura is the pure juice extracted from the sugar cane (using a press), which is then evaporated over low heats, whilst being stirred with paddles, then seive ground to produce a grainy sugar. It has not been cooked at high heats, and spun to change it into crystals, and the molasses has not been separated from the sugar. It is produced organically, and does not contain chemicals or anti-caking agents.