Choc banana recipe:
2 ripe bananas mashed
1 tsp vanilla
1 flax egg (blend 3tbsp flax seeds and 1/2 cup water) should create gooey consistency OR 2tbsp chia seeds soaked in water for 1 hr) or 1 egg if not vegan
2 tbsp melted coconut oil
5 medjool dates
1tbsp rice malt syrup/maple syrup or honey if not vegan
1 tsp baking powder
1 tsp cinnamon
1/2 cup coconut milk
1 cup almond meal
1 cup gluten free flour
1 tbsp water
could add some raspberries for sweetness!
Blend ingredients in food processor to combine ensure mixture is like a cake mix and place into a lined baking tin.
For choc swirl
In a small bowl add 2 tbsp cacao and add hot water until smooth paste is made. Pour over mix and stir through with a spoon. Sprinkle coconut flakes, chopped walnuts/almonds or nut butter ontop.
Bake on 180degrees until golden on top (roughly 40mins)
Keep in container for up to a week!