Like every child and so much like her mum, my daughter loves chocolate. I try to control her consumption as much as I can leave it as part of a weekend treat. She always asks for more and sometimes even fights for more.
Things are different when her dad looks after her. He spoils her. She is fascinated with Kinder eggs and when she gets back home I can see the evidence of the chocolate crime from the small toys she is carrying.
I thought she was eating too much chocolate and it was time to do something!
So, last week she had a stomach bug. A very bad one and she was scared. That is the problem with nurseries and schools. The viruses spread. As she had had a tiny amount of chocolate during the day before the bug, I decided to take this opportunity to blame the chocolate, explaining to her that the chocolate had also contributed to her tummy pain. We had a serious talk and I told her that she will be eating chocolate but only the ones mummy makes and only ones mummy lets her eat. We talked about healthy food that she can eat and that are good for her; and the food that is not nice to her tummy and food that can only be eaten in very small amount. She is only 3 years old but since we had our conversation she is not asking for chocolate as she used to. She also now tells me not to eat because it could make me feel sick and she ‘advises’ on healthy options. She even asked for salad at the nursey. I could not believe it and even her key worker was surprised.
So, after few days without chocolate and a few very ripe bananas in my fruit basket, I decided we would treat ourselves to a chocolate and banana cake.
I love dark chocolate so I used 70% cocoa to make this cake. I was recently introduced to a wonderful range of gluten free and vegan make- up and skincare products called Arbonne that have also a nutrition range. I am using some of their skincare products along with nutrition products and added a scoop of daily fibre support to the cake.
I was really happy with the result of the cake and so was my little one. We had a slice each and we thoroughly enjoyed it. I sliced the rest of the cake and put in the freezer so we can have when we have our sugar craving moments.
If you use this recipe please let me know your thoughts leave a comment here.
- 3 medium very ripe bananas
- 125 ml coconut oil
- 1 large free range egg
- 1 cup self-raising gluten free flour mix ( I used Doves Farm)
- ½ cup muscovado sugar
- ½ cup cocoa powder
- 3 tbsp almond meal
- 1 scoop Arbonne Daily Fibre Support
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 cup 70% dark chocolate, chopped
- 1/2 cup gluten-free mini milk chocolate chips for topping - optional
- Pre-heat the oven to 180C.
- Grease and line a 2lb loaf tin with baking parchment.
- Mash the bananas in a mixer bowl and add all ingredients apart from the chocolate chips.
- Beat until all ingredients have been incorporated.
- Add the 70% chocolate chips and pour the batter into the prepared baking pan.
- Sprinkle the top with mini chocolate chips.
- Bake the loaf for 60- 65 minutes or until a skewer inserted comes out clean.
- Cool in the tin on a wire rack.