Fave Decadent Chocolate Banana Cake (with gluten free edits)
Bake 350-25 mins or 55 minutes if gluten free
greased 9” x 9” casserole dish
5 ripe mashed bananas
1/4 c plain yogurt (1/2 c if gluten free)
½ c oil (melted coconut butter)
1 T honey or coconut sugar
¼-1/2 c dark raisin or small choc chips
2-4 T unsweetened cocoa powder
1 1/2 tsp baking soda
pinch sea salt
2 1/2 c flour, a mix of any flour such as: buckwheat, barley, oat, spelt, coconut + 1/2 c psyllium husk)
¼ c ground seeds (sunflower, pumpkin-toasted has best flavor) optional
2 c water (3-4 c if gluten free, batter should be thick but not dry)
Mash bananas, beat in eggs, butter and yogurt.
Mix well with dry ingredients.
Spoon and press lightly into well greased baking pan.
Bake 350 F 55 minutes- test with toothpick and or if batter springs back when touching
Take out at 50 minutes, top with glaze
Melt in saucepan, 4 T unsweetened cocoa powder and enough milk or water for thick icing like consistency. Add 1 T jam if desired.(raspberry is good)
Bake remaining 5 minutes.
Cool on rack before cutting to serve.