Cocoa & Banana both from the tropics is an amazing combination! This sponge cake came out super moist, light and airy.
Both my son and his grandfather enjoyed it. It’s great, that it’s low in fat and the moisture and decadence comes from the lush bananas. Do let me know how you like it. Have a wonderful day, much love D x
2 large ripe bananas mashed
1 heaped tbsp cocoa powder
180g self raising flour
Preheat oven to 180°c, line and grease a square cake tin
Cream together the sugar and butter in a food processor, then add in the mashed banana. Combine well into the mixture
Whizz in the eggs then fold in the flour with the cocoa powder
Pour the mixture into a square cake tin and bake for 25 to 30 minutes or until a skewer comes out clean when inserted into the cake sponge
Once done, slice snd serve with a little vanilla ice cream
Himalayan salt is extremely new to me but I’m loving the benefits! I enjoy it in my food! I am now bathing in it and I also have a Himalayan rock salt lamp to calm me down at the end of the day. Nutritionally packed with over 80 healing minerals it’s an amazing addition to our diet and lifestyle.
I extremely enjoy it when it is sprinkled on edamame beans with various different spices. Such a distinctive salty taste and very, very moreish!
I normally wait on them in restaurants but a few weeks back I spotted a frozen variety and I was ecstatic! I haven’t stopped eating them since…
200g Edamame beans in pods, cooked as per instruction
Himalayan rock salt to taste
1 tsp garlic powder
1 tsp chilli powder
Sprinkle all seasoning on the cooked edamame bean pods
Make sure all covered in the salt and spices
Ready to pop them into your mouth!
(Himalayan salt picture courtesy of Thesnowfairy.com)