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Chocolate Banana Cake with Cacao Coconut Ganache – Guest Recipe

chocolate banana cake with ganache

Well we are all super fortunate to have Jacqueline Alwill who is a qualified nutritionist, personal trainer and mother to share one of her amazeballs recipes.

Jacqueline is an ambassador for Bioglan superfoods and contributed some of her favourite recipes to The Superfoods Kitchen recipe book.  Jacqueline runs her successful website and social media channels The Brown Paper Bag where there is non stop deliciousness! 

CHOCOLATE BANANA CAKE WITH CACAO COCONUT GANACHE

Free from refined sugars, gluten, dairy and grains, it’s whole foods decadence at its best! Make this recipe to pull out on a weekend dinner party and wow your friends with it too.

GF: DF: SF : V

Serves 8-10

Ingredients

For the cake:
 100g dark chocolate+
1/2 cup coconut oil
3 small bananas, mashed
 1/2 cup (75g) coconut sugar
 100ml almond milk
4 eggs
1 teaspoon vanilla bean paste or extract
 1/2 cup (50g) besan flour
 3/4 cup (75g) almond meal
1/4 cup raw cacao powder
2 teaspoons baking powder (gluten and aluminum free)

For the Cacao Coconut Ganache:
 3/4 cup (200ml) coconut milk
3 tablespoons raw cacao powder
1 tablespoon maple syrup
 60g dark chocolate, chopped

To serve:
1/2 cup walnuts, roughly chopped

To make the cake:
 Preheat the oven to 180C.
Line the base and sides of a loaf tin with baking paper.
Place the chocolate and coconut oil in a stainless steel mixing bowl.
 In a medium sized saucepan combine the banana, coconut sugar and almond milk over a medium high heat.
Bring to the boil, mashing the ingredients together as you go.
Pour the hot mixture into the bowl with the chocolate and coconut oil.
 Whisk together until the chocolate and oil are melted in.
 Next beat in the eggs and vanilla. Then sift in the besan flour, almond meal, cacao and baking powder, folding gently to combine.
 Pour into the lined loaf tin and bake in the preheated oven for approximately 50 – 60 minutes or until a skewer comes out clean. Allow too cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

To make the ganache:
Combine the coconut milk, cacao powder and maple syrup in a small saucepan and whisk together over a medium high heat. Bring to the boil, stirring as you go. Remove from the heat and stir in the chocolate until completely melted. Allow too cool.

To assemble:
 Pour the ganache over the cake and use the back of a knife to spread it out evenly. Sprinkle with the chopped walnuts.

+You can buy 90% cacao chocolate, raw chocolate or make your own.

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