This cake is chocolatey, bananary and has super squidge. A shot of coffee really makes the chocolate flavour sing (even if you aren’t a coffee drinker it’s worth it).
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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. 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.
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Fluffy savoury pancakes with a punchy nutty pesto and cool zesty ricotta finish. Perfect for brunch, lunch or tea.
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