Ingredients (serves 16)

• 50 grams Coconut Oil
• 50 grams Unsalted Butter (or if you'd prefer no butter omit and double the coconut oil)
• 3 - 4 Ripe Bananas
• 100g Caster Sugar
• 2 Eggs
• 100 grams Plain Flour
• 100 grams Almond Meal
• 4 teaspoons Baking Powder
• 1 pinch Salt
• 1 teaspoon Bicarbonate of Soda
• 1 teaspoon Vanilla Essence
• 1/2 cup Shredded (or dessicated) coconut
• 1 teaspoon Mixed Spice
• 1/2 cup Dark chocolate (chopped or whole buds or melts - your choice)

Method

1. Preheat oven to 160 degrees celcius (fan forced) or 170 degrees celcium (non fan forced). Grease and line a 20 - 25 cm square (or round) baking tin.
2. Place all 'wet' ingredients (coconut oil, butter, bananas, eggs and vanilla) into the bowl of a large food processor and process on medium speed for 2 minutes.
3. Add all remaining ingredients to the bowl (except the dark chocolate) and process on medium speed for a further 2 minutes.
4. Gently stir the dark chocolate through the mix and then pour into the baking tin.
5. Place onto the center tray of your oven and cook for 20 minutes. Rotate your tin then cook for a further 20 minutes. Check to see if the cake is cooked through by inserting a skewer into the centre of the cake. If it comes out clean, it's ready. Otherwise, cook for a further 10 minutes.
6. Once cooked through, remove from oven and allow to cook for at least an hour in the tin. After this time you can remove from the tin and place onto a cooling rack to continue cooling.
7. Once your cake is quite cool, melt a small amount of chocolate and decorate as desired. For this recipe, I added a blob of dark chocolate and then placed half a white chocolate melt on top. You could also put your melted dark chocolate into a piping bag (or ziplock bag with a tiny hole cut in the corner) and drizzle fine lines right across the cake. I like to use a square tin which cuts into 16 perfect sized servings for my children - just right for recess or morning tea at home without filling them up too much.

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