Banana, Almond & Chocolate Cake

This recipe calls for a lot of cacao, so make sure to choose a good tasting one. It’s a quite small cake but very rich, so 10 servings should still be enough.

200 g / 2 cups / 500 ml almond flour
25 g / 1/3 cup / 6 tbsp unsweetened cacao powder 
1 tsp baking powdersea salt
2 eggs
2 bananas
1/3 cup / 80 ml cold pressed rapeseed oil or olive oil
1/2 cup / 120 ml maple syrup or honey

Preheat the oven to 180°C / 356°F.

Add almond flour, cacao powder, baking powder and sea salt to a large mixing bowl and set aside.Crack the eggs into a medium size mixing bowl and beat for about a minute. Mash the bananas with a fork and add to the eggs together with oil and syrup. Beat until all is well combined. Add the wet ingrediens to the dry ingrediens and use a whisk to stir until everything is mixed. Grease a small/medium size baking pan with oil. Mix a little almond flour with cacao powder and coat the sides with the mixture to prevent the cake from sticking to the pan. Pour the batter into the greased form and bake for about 45 minutes. Remove the cake from the oven and allow to cool completely before carefully tilting it out of the pan and adding the ganache. Serve with fresh berries and a dollop of turkish yogurt.