Chocolate-Bananabread-Cake

The perfect cake without sugar, yet sweet and chocolaty – for stable blood sugar with enjoyment.

Amount

1 Serving

Ingredients

Bananas	0.5
Tigernut flour	33 g
Raw cocoa	1 g
Coconut oil	3 g
Baking powder	1 g
Egg	0.2
Walnut	5 g
Date dark chocolate	17 g
Salt	1 g

Nutritional values per serving

Calories	353 kcal
Carbohydrates	31.4 g
Protein	5.5 g
Fat	19.6 g

- 1 -

Mash the ripe bananas as well as possible with a fork and add the remaining ingredients.

- 2 -

Depending on room temperature, the coconut oil may need to be gently melted first.

- 3 -

Mix everything into a homogeneous dough.

- 4 -

Preheat the oven to 180°C (top and bottom heat).

- 5 -

The dough can now be placed in molds or a larger baking dish. I like to use small glass molds (Weck jars) and grease them with a little coconut oil beforehand.

- 6 -

Depending on the fill height of the mold, the baking time is about 50 to 60 minutes.

- 7 -

Once the cake comes out of the oven, you can optionally add a topping. I like to crack a few fresh walnuts and sprinkle them on the cake. Then I melt some sugar-free date chocolate in a water bath and pour it over the cake.

- 8 -

Now your ideal snack to satisfy your sweet cravings just needs to cool down a bit and is ready to be enjoyed!