METHOD

• PREHEAT THE OVEN TO 175°C AND GREASE AND LINE A SQUARE CAKE TIN

• BLEND BANANAS, MILK, SYRUP AND VANILLA UNTIL SMOOTH

• IN A LARGE BOWL, STIR DRY INGREDIENTS, THEN STIR IN THE WET MIXTURE UNTIL NEARLY SMOOTH, THEN STIR IN CHOC CHIPS
• POUR BATTER INTO THE CAKE TIN AND BAKE FOR 25 MINUTES ON THE MIDDLE SHELF, (THESE ARE PRETTY FUDGEY IN THE MIDDLE ONCE COOLED, COOK FOR ANOTHER 10 MINUTES IF YOU DON’T LIKE THEM SO FUDGEY), COOL COMPLETELY IN PAN BEFORE SLICING, OR IF WANTING TO SERVE STRAIGHT AWAY, SLICE IN THE PAN AND REMOVE PIECES WITH A SPATULA AND PLACE ONTO A PLATE

* LSA IS GROUND LINSEED/SUNFLOWER SEED/ALMONDS, I THINK YOU COULD JUST USE MORE ALMOND MEAL

* I USED LOVING EARTH RAW CHOCOLATE CUT INTO SMALL PIECES, I USED CREAMY COCONUT MILK CHOCOLATE AND RASPBERRY CHOCOLATE, ABOUT 25g OF EACH

*YOU COULD ADD IN SOME COFFEE/MINT/CHILLI/BERRIES TO FANCY THESE UP A LITTLE