This cinnamon, chocolate and banana cake is super easy to make and is delicious to snack on! Combine traditional banana cake with sweet chocolate chips and a warming cinnamon paste for a truly delicious bake. Store in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week. Warm a piece in the microwave for 15 seconds and enjoy with a cup of tea.

Ready in: 1 hour 30 minutes

Serves: 12

Ingredients

3 large ripe bananas
2 medium eggs
80ml olive oil
60g runny honey
100g 0% fat Greek-style yoghurt
1 tsp vanilla extract
200g plain flour
100g rolled oats
1 tsp bicarbonate of soda
1 tsp ground cinnamon
¼ tsp fine sea salt
100g dark chocolate chips

For the cinnamon paste
2 tsp ground cinnamon
3 tbsp runny honey
2 tbsp olive oil

Method

1. Preheat the oven to 200C. Grease and line a 23cm x 15cm baking dish.

2. Tip the bananas into a large bowl and mash until mostly smooth. Add the eggs, olive oil, honey, yoghurt, and vanilla, then whisk until combined.

3. Next, add the remaining dry ingredients (flour, oats, bicarb, cinnamon, salt and chocolate chips) and fold into the wet mixture until there aren’t any pockets of dry flour remaining.

4. To make the cinnamon paste, combine the ingredients in a small bowl.

5. Spoon half the cake batter into the prepared baking dish, levelling out with the back of a spoon. Drizzle half the cinnamon paste over the top, gently swirling it through the batter with a skewer. Repeat this step with the remaining batter and cinnamon paste.

6. Bake in the oven for 40 – 45 minutes, or until a skewer inserted in the middle comes out clean.

7. Set aside for 10 minutes to cool in the dish slightly before transferring to a wire rack to cool completely.

8. Cut the cake into 12 squares and enjoy.