ingredients

• 300 grams Ripe mashed bananas

• 3 Free range eggs

• 3/4 cup Organic olive oil

• 3/4 cup Pure maple syrup

• 1/2 cup Organic non-dairy milk (eg. oat, almond, hemp)

• 1 tsp Vanilla extract

• 1 1/2 cups Organic oat flour

• 1/4 cup Organic brown rice flour

• 1/4 cup Organic linseeds

• 3/4 cup dark cocoa

• 3 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 1/4 cup dark choc chips (min 70%)

Method

1. Line a loaf tin with baking paper and preheat your oven to 170 degrees celsius.

2. Place all wet ingredients into a large bowl and beat together until smooth.

3. Place linseeds into a high speed blender to break down into a powder and add this along with all the other dry ingredients into the bowl which has the wet ingredients.

4. Using the electric blender, blend the ingredients together until just incorporated.

5. Add the chocolate chips and use a spatula to fold them in until the cake mixture is smooth.

6. Pour the mixture into the loaf tin and bake in oven for approximately 55 minutes or until a skewer comes out with a moist crumb attached to it. The top of the cake should feel firm but bouncy when the cake is done.

NOTE:

If you are sensitive to oats, you can substitute with a gluten free flour blend.

If you are sensitive to dairy, you can use a dark chocolate which does not include milk solids or omit.

tip:

I love to serve this cake with an unsweetened greek yoghurt or vanilla bean coconut yoghurt and a cup of tea.