Light as air choco-nana-nut sponge cake

A wonderfully light take on the usually dense banana bread, this cake has a delightful bounce to it. Entirely dairy, gluten and grain free it caters for almost all. Unfortunately there is not vegan substitute quite yet but I am working on it. Feel free to add chopped or chips of chocolate chips to the mix for some extra indulgence. I have included hazelnuts in this recipe but chopped almonds or cashews would also go very well.

Ingredients

Makes 16 sponge squares

• 1 ripe banana

• 3 eggs

• 100g light brown soft or coconut sugar

• 120g smooth almond butter (peanut or cashew work well too)

• 40g cocoa/cacao powder

• pinch of salt

• 1 tsp baking powder

• 100g toasted hazelnuts (or nut of choice/chocolate) roughly chopped. You can use both.

Method

• Preheat the oven to 180° and line an 8inch square baking dish with baking parchment.

• In a medium sized bowl mash your banana until you’ve got it to as smooth as you can. I find it helps to start by squishing the banana in pieces using my finger and thumb and then to go in with the fork.

• Next, add your eggs, sugar and cocoa/cacao. Whisk until smooth.

• Add your almond butter and then sieve in the baking powder. Whisk the mixture again until the almond butter is well incorporated and you have a thick, smooth, glossy, chocolatey mixture. If you are adding chocolate chips to the mix now is the time to do it.

• Pour the mix into your lined tray, sprinkle over your chopped nuts and bake for 20-25 minutes or until the sponge has risen and you can insert a toothpick and it come out clean.

• Remove and let cool before cutting into squares.

• Keep for up to three days in an air tight container.

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