I am so incredibly happy with this recipe, it is thus far one of the BEST dessert I have made! It is so delicious that right after the first cake disappeared, the next day I made a brand new one! I JUST COULDN’T RESIST!! It is so dense and scrumptious but not overly sweet that you are only able to eat a few mouthfuls, just the perfect taste, texture and when paired with ice cream….heavenly!! It takes around 10 minutes to make the cake and then just pop it into the oven for around an hour and taddaaaa, one of the most wonderfully tasting desserts you have ever tried is ready to be dug into! I used only the food processor, no bowls at all, to make this cake! Don’t have a food processor? NO PROBLEM! You can use a whisk, and wooden stir spoon instead. The food processor was fast and easy and little dishes in the end, but you can use whatever you have at your disposal!
I would love to hear any comments or feedback, and if you try out the cake let me know what you paired it with! Was it ice cream? Handmade nutella? Chocolate ganache? Fruit? Or just a huge slice on its own?!
- 3 very ripe bananas
- 1/2 cup unsweetened apple sauce
- 3/4 cup brown sugar (or 1/4 cup brown sugar, 6 medjool pitted dates and 1 splash of maple syrup)
- 1 egg
- 1 tbsp vanilla extract
- 1 tsp baking powder
- 1 cup spelt flour (I used Bob’s Red Mill)
- 3/4 cup unsweetened cocoa powder
- 2 tbsp melted coconut oil
- 2 tsp maple syrup
- 2 tbsp warm water
1. Preheat your oven to 350 F. Line a baking pan with parchment paper (the first time I used a small round baking pan and the second time I used a loaf pan).
2. Add the banana to your food processor. Blend on high until a smooth consistency. Add in the apple sauce, brown sugar, egg and vanilla. Blend on high until combined.
3. You can either combine your dry ingredients (baking powder, flour, and cocoa powder) separately in a bowl and then add them to your wet mixture, or just add them straight into the wet ingredients. Blend on big until nicely combined.
4. Next add your melted coconut oil, maple syrup and water. Blend on high.
5. Pour the batter into your lined baking pan. Bake for 55 to 60 minutes, until a toothpick comes out clean when inserted into the middle of the cake. After taking out of the oven, leave the cake in the pan for 10 minutes and the remove and cool on a wire rack. Top with whatever you desire!