Ingredients
- 1 ripe All Good fair trade banana, peeled and mashed
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½ cupAll Good Barista Oat Milk
- 1 free range egg
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1/3cup melted coconut oil (cooled a little)
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1cup white spelt flour (regular will work too)
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2 teaspoons baking powder
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3tablespoons dark cocoa powder
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1/3 cup coconut sugar
- 60g Tonys Chocolonley 70% dark chocolate, roughly chopped
Sauce
-
1 cup coconutsugar
- 3 tablespoons dark cocoa powder
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1 cup hot Kokako filter cofee
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½boilingwater
To top:
- 1 banana, peeled and halved lengthways
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Method
Preheat oven to 180 degrees Celsius.
Whisk together the banana, milk, egg and coconut oil. In a large bowl sift the flour, baking powder and cocoa powder. Stir through the sugar.
Create a well in the middle and pour in the wet ingredients. Stir until just combined and then fold in the chocolate.
Grease an oven-proof 1.5 litre capacity baking dish. Spoon the batter into the centre of the dish. Smooth the top slightly but the batter does not need to be spread right to the sides. Top with the halved banana, cut-side up. Press lightly into the batter. Whisk together the sugar, cocoa, coffee and boiling water for the sauce. Carefully pour into the dish. It can be helpful to do this over the back of a large spoon to stop the boiling water disturbing the surface of the pudding batter.
Bake for 25-35minutes until the pudding feels lightly firm and springs back when pressed.
Ideally allow it to sit for 10-15 minutes before serving.
Serves 4-6
Nut free, dairy free
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