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Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: about 9
- 1 1⁄2 cups mashed ripe bananas (about 2 bananas)
- 1⁄4 cup honey
- 1 tablespoon vanilla essence
- 4 eggs
- 1⁄2 cup coconut oil, melted
- 1⁄4 cup coconut milk
- 1⁄2 cup coconut flour or you can use 3/4 cup of golden flaxseed flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon sea salt
- 3 tablespoons cape dutch sugar free hot chocolate powder
- 1 slab of lindt dark chocolate, melted
- Preheat oven to 170°C. Line a 12 serving cup cake pan with cupcake cases.
- In a large bowl combine bananas, honey, vanilla essence, eggs, coconut oil and coconut milk using a hand mixer – mix everything together until smooth.
- In a small bowl, mix together the coconut flour, baking spowder, cinnamon, and salt. Add the dry ingredients to wet ingredients and using the mixer mix together.
- Divide the batter into halves, in two bowls. To one half of the batter, add the hot chocolate powder and using the mixer mix until incorporated.
- Spoon the batter alternating one scoop banana batter and one scoop chocolate batter inside the cupcake cases. Continue to alternate the batter in the pan to almost forming a pattern in the pan. To create marbling, run a toothpick or a table knife through the batters in a swirl motion, making sure not to over swirl the batter.
- Bake for 30 to 40 minutes, rotating the pan halfway through, until a toothpick inserted into the center of one comes out clean. Transfer pan to a rack to cool for 10 minutes. Turn cakes from the pan and cool completely on rack.
- Drizzle melted dark chocolate over cakes, if desired.
- Cakes can be kept in an airtight container at room temperature for up to 3 days.
This makes about 9 cupcakes, I just make sure the cupcake cases are about 3/4 full before baking.
My friends Daniel and Becky made this in a loaf tin, with the following adjustments:
- dessicated coconut instead of the coconut flour… with a teeny bit of spelt flour
- loads of maca, about 3 the amount of raw cacao
- melted raw coconut oil on top…mmmm