INGREDIENTS:
Banana Cake:
2 cups of self-raising flour
2/3 cup of brown sugar
1 teaspoon of cinnamon
1/4 cup of coconut oil, melted
1/4 cup non-dairy milk
200g very ripe spotty bananas (about 3 medium bananas)
50g dairy-free chocolate, chopped
Crumb topping:
1/4 cup flour of choice
1/2 cup almond meal
1/2 teaspoon cinnamon
1 tablespoon coconut oil, melted
2 tablespoons maple syrup
Drizzle:
1/4 cup pure icing sugar
1 tablespoon non-dairy milk
METHOD:
Preheat the oven to 160 ℃/ 325 ℉ . Line a square baking tin with non-stick paper
Make the BANANA CAKE BATTER: In a large bowl, combine the flour, sugar & cinnamon
In a blender blend together the banana, melted coconut oil non-dairy milk until a banana “milk” forms. Pour this into the flour mix, gently fold until no flour remains. Stir through the choc chunks.
Transfer the batter to the prepared tin.
Make the CRUMB TOPPING: in a seperate bowl, mix together the ingredients until a cookie-dough like crumb forms. Sprinkle evenly over the cake batter
Bake for 28-32 minutes until a knife inserted comes out clean. Allow the loaf to cool
Make the DRIZZLE ICING: whisk together the icing sugar & milk until smooth. Drizzle over the top. Slice & serve!
