I first made this “ice cream” years ago for children I used to babysit. It is simply frozen bananas blended to a creamy iced treat. When I began working as a chef, I used to use this recipe (and it is barely that) or a cashew ice cream to garnish vegan or dairy-free desserts.
Despite the humble ingredients, the finished product is very rich and one scoop is more than satisfying.
Chocolate Banana Ice Cream
2 large bananas, sliced and frozen
1-2 tablespoons cacao
1 tb tahini or nut butter of your choice – optional
vanilla, cinnamon, chilli – optional and to your taste
Simply throw everything into a blender or processor and blend until smooth and creamy. Serves 4.
*I try to keep 2 or 3 sliced, frozen bananas in a zip-lock bag in the freezer. They are then ready to add to smoothies or blend into ice cream. In the photo, I have sprinkled some nuts and coconut – quite unnecessary garnishes and my ineffective attempt to make brown food look slightly better.
I am so pleased to share this gorgeous one-bowl recipe with you. This is a special occasion cake, decadently rich with dark chocolate. Even if the special occasion is simply that you made it through a craptastic week, then curl up on the lounge with a cup of tea and congratulate yourself.
The beetroot isn’t here to make you feel virtuous. It adds the earthy sweetness that makes beetroot so beautiful and keeps the cake deliciously moist. This cake can be served topped very simply with creme fraiche but I strongly recommend gilding the lily with a dark chocolate ganache.
I use a rather small (16cm) cake ring for my weekend baking. This gives me 8 elegant portions and means our weekend treat remains just that. If you are using a larger cake tin (20cm) then increase the recipe below by a third and allow 10-20 mins extra baking time. This recipe is also divine baked as individual gooey-centred chocolate puddings.
deep, dark chocolate beetroot cake
1/2 c rice malt syrup (or maple syrup)
1/4 c olive oil
2/3 c beetroot puree (1 large beetroot, baked in foil until soft, peeled, pureed)
160g chocolate, minimum 70% cocoa solids, melted
1c almond meal
1 tsp baking powder
Preheat your oven to 180’C. Whisk the eggs, syrup and olive oil together. Add the beetroot puree and whisk until combined. Add the almond meal and baking powder and mix until combined. Scrape the batter into a lined 16cm cake tin/ring and place into the oven. Immediately reduce the oven temperature to 160’C and bake for 30-40 mins. The cake will be ready when an inserted skewer or knife comes away with very moist crumbs – the centre should only be just cooked. Serves 8.
dark chocolate ganache
For a 16cm ring, heat 1/3 c cream or coconut cream with a pinch of salt and pour over 80g chopped 85% chocolate. Whisk until smooth and allow to cool before spreading on top of the cake. For a larger cake, use 1/2 c cream to 120g chocolate.
If the 85% chocolate is too dark for your taste, you could use 70% – but I love the bittersweet intensity of the darker chocolate against the sweetness of this cake.