A really easy cake – the classic taste of banana bread with a chocolate twist, and without the allergens.
This recipe is a complete happy accident. I have been baking a variation of this recipe by the wonderful Mary Berry (reducing the sugar and using gluten-free flour), for about a year as it’s really quick and easy.
This completely allergy-free version came by accident after work one night. The cupboards were bare, so I whizzed up one of these loaves and popped it in the oven before going up to read a bedtime story to my youngest. When I came back downstairs again, I spotted the eggs on the worktop that hadn’t made it into the cake – oops.
With trepidation, I took it out of the oven. It wasn’t quite as risen as usual, but it still tasted great! So whilst I have proven that this works without any kind of egg, I now add in 2 ‘flax eggs’ to boost the Omega 3 and fibre content of this cake. Of course, if you can tolerate eggs, please feel free to use 2 in this recipe (they are full of vitamins and minerals) as well as the ground flax seeds (without the water) to get the full benefits.
As with all the cakes and bakes on this website, I sneak in ingredients with added health benefits that can be difficult to find in shop-bought versions, or are exceptionally expensive. But don’t worry, I won’t have you scouring specialist shops, these ingredients are easy to find in all the big supermarkets.