Yields6 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins


If you are not a banana lover never fear this delicious cake can still be yours. Substituting the banana for pear gives a much milder flavour but is no less delicious and you still get some fabulous fruit into your baking. I puree the pear with a wizz stick blender but a Nutribullet or any blender will work. You can also grate 50g of 70% dark chocolate into this cake to give it an extra spark of deliciousness!
 2 tsp caster sugar (1tsp) and cinnamon (1tsp) mix
 30 g slivered almonds (or chop your own)
 1 cup plain/natural/greek yoghurt
 1 tsp bicarbonate of soda
 100 ml light olive oil
 1 cup caster sugar
 2 medium eggs
 200 g wholemeal self raising flour (if only have plain add 1 tsp of baking powder)
 35 g Linseed, Almond and Sunflower (LSA) mix
 15 g psyllium husk for GF (option- adds more fibre)
 2 small banana (ripe) mashed or 1 large pear pureed (skin on)
 90 g 70% dark chocolate (optional)

1

Preheat your oven to 170°c and line two loaf tins {10 x 18cm}.

2

In a small bowl mix the 1 teaspoon of sugar, cinnamon and almonds. This gets sprinkled on the top before popping the cakes in the oven.

3

In a large bowl, mix together the bicarb soda and the yoghurt and let them sit for about 5 minutes.

4

Add sugar, eggs and oil and use a whisk to mix together.

5

Add the flour, the baking powder, LSA and fold through gently.

6

Add the mashed banana or pureed pear and don’t over mix as this will make your cake less fluffy.

7

Divide the batter between the two tins. Sprinkle them with the sugar and almond mixture. Place in the oven and cook for about 35-40minutes. To test if it’s ready insert a skewer and if it comes our clean it’s done!

GF - use GF flour and add 15g of psyllium husk and 35g of LSA. LF - use lactose free yoghurt.




Ingredients

If you are not a banana lover never fear this delicious cake can still be yours. Substituting the banana for pear gives a much milder flavour but is no less delicious and you still get some fabulous fruit into your baking. I puree the pear with a wizz stick blender but a Nutribullet or any blender will work. You can also grate 50g of 70% dark chocolate into this cake to give it an extra spark of deliciousness!
 2 tsp caster sugar (1tsp) and cinnamon (1tsp) mix
 30 g slivered almonds (or chop your own)
 1 cup plain/natural/greek yoghurt
 1 tsp bicarbonate of soda
 100 ml light olive oil
 1 cup caster sugar
 2 medium eggs
 200 g wholemeal self raising flour (if only have plain add 1 tsp of baking powder)
 35 g Linseed, Almond and Sunflower (LSA) mix
 15 g psyllium husk for GF (option- adds more fibre)
 2 small banana (ripe) mashed or 1 large pear pureed (skin on)
 90 g 70% dark chocolate (optional)

Directions

1

Preheat your oven to 170°c and line two loaf tins {10 x 18cm}.

2

In a small bowl mix the 1 teaspoon of sugar, cinnamon and almonds. This gets sprinkled on the top before popping the cakes in the oven.

3

In a large bowl, mix together the bicarb soda and the yoghurt and let them sit for about 5 minutes.

4

Add sugar, eggs and oil and use a whisk to mix together.

5

Add the flour, the baking powder, LSA and fold through gently.

6

Add the mashed banana or pureed pear and don’t over mix as this will make your cake less fluffy.

7

Divide the batter between the two tins. Sprinkle them with the sugar and almond mixture. Place in the oven and cook for about 35-40minutes. To test if it’s ready insert a skewer and if it comes our clean it’s done!

GF - use GF flour and add 15g of psyllium husk and 35g of LSA. LF - use lactose free yoghurt.
Banana (or pear) and dark choc loaf

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