Dark Chocolate Tray Bake
I wanted to take a picture of something today, and thought about making a banana traybake with some black bananas that have been floating around the fridge for a bit too long. This is made with out sugar or butter/fat so a little bit better for us but still delicious. It has a texture between a traybake and blondie. I had a piece tonight with some warm custard. Really quick and easy to whip up, and great to pack into your lunchbox for an afternoon sweet-treat.
2 ripe bananas – mashed (the blacker the better)
60g sweetener – I used Sukrin Gold, as this is similar to brown sugar.
120g full fat Total Greek yoghurt
1 large egg
5 tablespoons milk
115g cashew butter – you could also use peanut butter
220g self raising flour
1tsp vanilla extract
Pinch of salt
100g dark chocolate – chopped into chunks
25g chopped, toasted hazelnuts
To decorate – 3-4 cubes dark chocolate, melted
1 Preheat your oven to 180*c/160*c fan and line a tin with non-stick parchment paper.
2 In a bowl mix together the banana, sweetener, yoghurt, egg, and milk until well combined.
3 Add the cashew butter and vanilla extract and mix again.
4 Fold in the flour, salt and cinnamon.
5 Mix in the dark chocolate chunks.
6 Pour the batter into your lined tin, smooth out and push all the way to the corners.
7 Sprinkle the top with the toasted, chopped hazelnuts
8 Bake in the oven for 15-20 minutes or until it’s springy to touch and a skewer comes out clean.
9 Remove from the oven and leave to cool. Once cool, use a fork to drizzle the top with the melted dark chocolate.