Buy all ingredients right below the recipe
Ingredients
- 450 g ripe bananas
- 200 g strawberries
- 190 g wholemeal spelt plain flour
- 340 g ripe avocados
- 35 g Dutch cocoa
- 40 g honey
- 50 g peanut butter
- 1 pc. egg size M
- 5 g vanilla extract
- 130 g Greek yogurt (0 % fat)
- 5 g baking soda
Instructions
- 1First, preheat the oven to 180 °C, prepare a baking pan (21 cm × 21 cm) and line it with baking paper. In a food processor, combine ripe bananas, honey, peanut butter, eggs, vanilla extract, and Greek yogurt and blend until the mixture is smooth. Then sift flour, cocoa, and baking soda into the mixture. Pour the resulting batter into the prepared pan and bake for 30–35 minutes at 180–185 °C.
- 2After baking, let the cake cool in the pan and in the meantime, prepare the chocolate cream. In a food processor, blend bananas, avocados, cocoa, and honey until smooth. Then spread the cream over the cooled cake. Place the finished cake in the refrigerator, let it chill for at least 2 hours, and then serve.
- 3You can serve the chocolate cake with fresh strawberries.
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The author of the photograph is Barbora Lundgren.