Baking with Olive Oil: Banana Cake
Dark chocolate, espresso and a little bit of Goldi. What else could you possibly want in a cake?
Preparation Time: 1 hour 20 minutes
- 3 large eggs
- 3 ripe bananas, pureed
- 150g caster sugar
- 2 tsp of vanilla bean paste
- 1 tsp of cinnamon
- 2 shots of espresso
- 200g self-raising flour
- 100g ground almonds
- 200ml of Goldi Smooth extra virgin olive oil
- 100g chopped dark chocolate
- Peanut butter, grated chocolate or chopped nuts (optional)
Preheat the oven to 160 fan heat. Line a 34 x 24 cm tin with baking paper.
Beat the eggs, banana and sugar together; then add vanilla cinnamon and cooled coffee. Blend until smooth.
Add flour, almonds and Goldi Smooth EVOO into the mix. When well combined, pour the mixture into the cake tin and bake for 45-55 minutes. Allow the cake to cool. Tip: you'll know it's ready to come out when the inserted skewer or toothpick comes out clean.
You can add a topping of your choice: peanut butter, grated chocolate or chopped nuts to serve.