banana & choc drops cake

It is a bit like marmite: you either love or hate banana in cakes. I happen to love it and it is the best way to use those over ripe bananas that nobody eats. In this gluten free, sugar free and dairy free recipe, I have added some dark choc drops, so the sugar level goes up slightly. You can either leave them or omit them, up to you.The end result is a fluffy, moist and delicious cake.

PREPARATION & COOKING TIME: 40mins

INGREDIENTS for a 1lb loaf (8 slices):

3 ripe bananas, mashed with a fork

130gr self raising flour gluten free

50gr xylithol

45gr buckwheat flour

2 flax eggs (2 tablespoons flaxseeds in 6 tablespoons water)

200gr courgettes, grated and excess water drained

1 teaspoon xanthan gum

50gr dark chocolate 70% drops

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

130ml sunflower oil

• preheat oven at 375 F/ 200C
• prepare the flax eggs, by mixing the flaxseeds in water and leave to rest for 5 mins
• mix well the buckwheat flour with the self raising flour, xylitol, xanthin gum, baking powder and the bicarbonate of soda
• in another bowl, combine now the sunflower oil with the flax eggs and the mashed banana and mix well
• add the oil mix to the flour mix and add the courgettes & chocolate drops
• oil very well a 1lb loaf tin and place the mixture in it
• wetting your hands, smooth the surface of the mixture so it is evenly distributed
• cook in the oven for 30-35 mins or until a wooden skewer comes out from the middle dry
  

  NUTRITIONAL VALUE PER PORTION
  energy kcal	294.4
  fat	19.0
  of which saturated	3.5
  carbohydrates	27.3
  of which sugars	6.3
  fibre	1.9
  protein	10.9
  salt	0.2