I love to use almond flour in my cake recipes, I feel it changes the texture and makes them deliciously cakey and keeps the cake moist for longer. - If your thinking, "Jodi, are you kidding, I don't have almond flour in my pantry"... Sweet as! don't use it and just replace with self raising flour and your good to go.
- Happy baking.
4 ripe bananas
1/2 C canola oil
1 C caster sugar
1/2 C brown sugar
1 C self raising flour
1/2 C almond flour (optional, or just self raising flour)
1/2 dark chocolate, chopped
Chopped almonds and a little extra chocolate chunks for top.
Icing sugar for dusting
Thickened cream to serve.
Turn oven on to 180C bake.
Peel bananas and place in a bowl.
Mash bananas with oil, eggs and both sugars.
Add flours, cinnamon and chocolate, save a little choccy for the top.
Mix until just combined.
Grease a tin with oil and pour mixture in and top with left over chocolate chunks and chopped almonds
Place in oven and bake for 30-40min or until golden.
You could use a wooden skewer to test the centre of the cake.
Once cooled, dust with icing sugar.
Serve with thickened cream or yoghurt.
nom nom nom,