Cacao and Banana Cake


The details:

  • Oven at 180 degrees
  • lined 30cm x 20cm x 5cm lined baking tin
  • keeps up to a week in the fridge



  • 3 ripe bananas
  • 2 eggs
  • 2/3 cup coconut oil (melted)
  • 1/3 cup oat or almond or dairy milk can be used here
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • 1 cup whole meal self-raising spelt flour
  • 1 cup almond meal
  • 2 tablespoons cacao powder
  • 2 teaspoons baking powder
  • ½ teaspoon bi-carb soda



  1. In one bowl combine all the wet ingredients (bananas, eggs, coconut oil, milk, honey and vanilla extract)
  2. In another bowl sift and combine all the dry ingredients (flour, almond meal, cacao powder, baking powder and bicarb)
  3. Gently combine the two mixtures and pour into lined baking tin
  4. Bake for approximately half an hour or until a skewer comes out clean when inserted


Super Secrets:

  • This particular cake stays really moist for up to a week