This chocolate banana cake is incredibly delicious and healthy. The healthy fat from coconut oil, the antioxidants of raw cacao and the protein of the black beans make this cake a great recovery meal after a run or workout. The black beans together with the mashed bananas generate a chewy texture. Combined with cacao they make a chocolate dough and you'd never guess that black beans are one of the main ingredients ;)
CHEWY CHOCOLATE BANANA CAKE
1 can drained black beans
3 mashed over ripe bananas
1 cup quick oats (gluten free)
3 TBSP nut butter (almond or peanut butter)
3 TBSP raw cocoa powder
1/2 cup of chocolate chips,
couple of walnuts, pecans or any other nuts & seeds
1/2 cup pure maple or agave syrup
1/4 cup coconut oil
1/2 TSP baking powder
Topping: Peanut butter (optional)
HOW TO MAKE IT:
Preheat the oven to 180 C. Meanwhile combine all ingredients except nuts & chocolate chips in a food processor (alternatively just mash bananas & beans with a fork) until smooth. Stir in the chocolate chips, nuts and seeds, then pour into a 8×8 pan.
Bake for 15-18 minutes and let cool down about 15 minutes before cutting the cake into pieces.
Serve warm or place in the fridge for a couple of hours and the cake will firm up.
Spread on peanut butter for an extra sweet nutty taste!