“If you are looking for a quick, no-faff, healthy baked treat, these could be your answer,” says Bake Off‘s David Atherton. “The building blocks for these cakes are not just butter and sugar, but banana, sweet potato, yoghurt, olive oil and cooked quinoa.”
- 100g dark chocolate (70 per cent cocoa solids), chopped into chunks
- 130g plain (all-purpose) flour
- 30g cocoa powder
- 100g soft brown sugar
- 2 teaspoons baking powder
- 1 very ripe banana, chopped
- 30g natural yoghurt
- 50ml light olive oil
- 1 large egg
- 1 teaspoon vanilla extract
- 100g cooked quinoa
- 50g finely grated sweet potato
- runny honey, to glaze (optional)
Preheat the oven to 200 degrees C fan (220 degrees C/425 degrees F/gas mark 7). Prepare a muffin tray either by greasing or filling 10 holes with paper cases.
Add the chocolate to a mixing bowl with the flour, cocoa, sugar, baking powder, and toss together. Blend the banana, yoghurt, oil, egg, vanilla and quinoa until smooth, then add to a bowl with the sweet potato. Combine the wet and dry ingredients with a wooden spoon until just mixed, then divide between the paper cases or muffin tin holes.
Bake for five minutes, then reduce the oven temperature to 150 degrees C fan (170 degrees C/325 degrees F/gas mark 3) and bake for a further 12-15 minutes, or until a toothpick inserted in the centre comes out clean. If you like, glaze the tops with honey while they’re still a little warm. Best eaten fresh but stored in an airtight container will last for up to five days.
Good To Eat by David Atherton, photography by Ant Duncan, is published by Hodder & Stoughton, available now.
Read: BBQ Chocolate Bananas
Do you like chocolate and banana together? What’s the last thing you baked? Why not share your favourite baked treat in the comments section below?
– With PA
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