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 cinnamon

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.




Maria Blackstone Comment