Beware you milk chocolate lovers, this Dark Chocolate Banana Cake is probably not for you. I prefer my chocolate dark – as dark as can be had. My husband, on the other hand, does not share my love of 88% cacao.
When I had him taste test this cake his first response was, “Nice texture.”
So I put a nice frosting on it for him. 🙂
If, however, you are like me and enjoy your chocolate dark, dig in without the frosting! It will save you a little time and quite a bit of sugar…. 🙂
- 1/2 c. rice flour
- 1/2 c. potato starch
- 1/2 c. tapioca flour
- 1 1/2 t. guar gum
- 3/4 c. cocoa powder
- 1 1/2 t. baking soda
- 1 banana
- 1 c. plain yogurt (use coconut yogurt for diary-free)
- 1/2 c. organic evaporated cane juice
- 1/4 c. applesauce
- 1 c. milk (use coconut milk for dairy-free)
- 2 t. vanilla (I like to make my own)
- Preheat the oven to 375.
- Grease and dust a 9x13 inch baking dish with rice flour or line it with parchment paper. Set aside.
- In a large bowl, mash the banana, then add the yogurt, applesauce, sugar, milk and vanilla. Mix until creamy.
- In separate bowl, whisk together the remaining dry ingredients and add to the wet.
- Mix until no lumps or dry spots remain and pour into prepared dish.
- Bake for about 25 minutes, or until a toothpick comes out clean.
- Cool before frosting.
- In small saucepan, melt chocolate chips over low heat, stirring often.
- Meanwhile, in separate bowl, combine remaining ingredients and mix well until smooth.
- When chocolate chips are melted, stir in yogurt mixture until smooth.
- Place in fridge until cool, then frost cake.