This will become a favourite way to use up your ripe bananas. Although they are small in size, cacao nibs are packed with an impressive amount of nutrients. They are less processed than cocoa products and contain less sugar, making them a much healthier alternative for chocolate lovers. These nibs are a great source of magnesium, which supports the immune system, strengthens bones, aids sleep and can help balance sugar levels.

Ingredients

serves 6-8

• 2 ripe bananas, mashed

• 2 eggs

• 200ml coconut milk yoghurt

• 125ml extra virgin olive oil

• 1 tsp vanilla extract

• 100g coconut sugar

• 325g GF self raising flour

• 1 tsp GF baking powder

• 1 tsp bicarbonate of soda

• 50g cacao nibs (you can substitute for dark chocolate chips)

Preheat the oven to FAN 170

Line the base of a loaf tin with parchment paper and grease the sides with a little odourless coconut oil.

Add the mashed banana and eggs to mixing bowl and beat together.

Add the yoghurt and mix until it combines

Add the olive oil and mix again until it combines

Add the vanilla extract and coconut sugar and gives this a good mix to combine

Fold in the flour, baking powder and bicarbonate of soda

Finally add 2/3’s of the cacao nibs (save the rest for later). Mix these in.

Pour the cake mixture into the prepared tin.

Sprinkle over the remaining cacao nibs over the top of the cake.

Bake for 45 - 50 minutes at FAN 170