There’s not too much sugar in this cake; 1/2 cup plus the dark chocolate chips isn’t really too much spread over a whole cake. It’s super easy to make, plus it doesn’t take too long to cook. Leave the icing off if wanting to keep it half healthy though! I was making it for my little Ivy’s birthday so needed something a little bit indulgent.
- 3 medium bananas (or 2 large)
- 1/2 cup brown sugar
- 1/2 cup apple sauce
- 1 tsp vanilla
- 2 x large eggs
- 1 cup all purpose SR flour (i used Gluten Free but you could use normal SR or even almond meal would work)
- 1/2 cup cacao or cocoa powder
- 1 tsp baking soda
- 1 cup dark choc chipsps
- 100g butter
- 2 cups soft icing mixture
- 1/3 cup cocoa
- 2 tbsp milk
Add the dry ingredients to the wet ingredients and mix with a thermomix/food processor/ electric beater. Fold in the choc chips. Pour batter into a greased cake tin and line with baking paper. Bake at 180 degrees for 25 to 30 minutes. Check the skewer with a toothpick to test if it’s cooked.
For the icing, use a thermomix /food processor/electric mixer and beat the butter until pale and fluffy. Add the icing mixture and cocoa a little at a time, until all mixed through. Add the milk and process for another minute. Spread over cooled cake and smooth with a knife or the back of a spoon.