This lighter mint chocolate banana Greek yoghurt cake is a great way to use up bananas.
I’ve always got over-ripe bananas on the counter and cakes are a great way to use them up.
This recipe is soft, gooey and fudgy but with greatly reduced fat and sugar. Not only that, but it is beyond simple to make!
- 105 g whole-wheat flour
- 105 g all-purpose (plain) flour
- 60 g sugar
- 30 g cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract/essence
- 150 ml Greek yoghurt (I used 2%)
- 75 ml vegetable or coconut oil
- 1 tablespoon honey
- 2 ripe bananas (mashed)
- 1 egg
- 100 g good quality mint flavoured dark chocolate (roughly chopped)
Pre-heat the oven to 190°C and line or grease a square or rectangle baking tin.
In a bowl, mix all of the dry ingredients together and put to one side.
In a separate bowl, combine all of the wet ingredients until well mixed.
Add the dry ingredients to the wet a little at a time, making sure everything is well combined. Lastly, stir in 70g of the chocolate (retain the other 30g to sprinkle on top).
Pour the batter into the prepared tin and sprinkle with the remaining chocolate. Bake for around 25-30 minutes until an inserted skewer comes out clean. Allow to cool and then cut into squares. Enjoy!