A healthy and deliciously moist chocolate, banana and almond loaf cake.
100g Strong Wholemeal Flour
100g Plain Flour
50g Cocoa Powder
1 tsp Baking Powder
½ tsp Bicarbonate of Soda
2 tsp Vanilla Essence
175g Soft Light Brown Sugar
125ml Sunflower Oil
5ml Lemon Juice
4 Medium Ripe Bananas
80ml Almond Milk
5g Flaked Almonds
Pre-heat the oven to 180oC/Gas Mark 4.
Line the base and sides of a 2 pound loaf tin with non-stick paper.
Mix the flours, baking powder, bicarbonate of soda, sugar and cocoa powder together in a bowl and whisk well.
Chop up 3 of the bananas and put into a food processor, along with the almond milk, oil, lemon juice and vanilla essence, then blend until smooth.
Blend the banana mixture with the dry ingredients until you have a smooth batter. Then, pour into the prepared tin.
Peel and cut the last banana lengthways. Place on the top of the cake mixture and press down slightly.
Sprinkle the flaked almonds over the top and bake in the oven for 25-30 minutes. If a wooden skewer inserted into the middle of the cake comes out clean, remove from the oven.
Allow to cool in the tin, then slice and serve.