INGREDIENTS:
3 extra-ripe bananas
1 tablespoon honey or maple syrup
1 large egg or 2 small eggs
200 g whole wheat or oat flour (or half and half)
a splash of vanilla extract or a dash of cinnamon
a pinch of salt
1 tablespoon coconut oil
half a packet of baking powder (about 1 teaspoon)
2 tablespoons cocoa powder
50 g dark chocolate (min. 70% cocoa)
Preheat the oven to 175°C (350°F).
Mash the bananas in a bowl.
Add the egg, honey, vanilla extract, and oil, and mix well. Add the dry ingredients and mix well again.
Chop the chocolate into small pieces (if you can find chocolate chips in the store, just measure out 50 g and toss them in — min. 70% cocoa).
Once the batter is well mixed, add the chocolate pieces and stir again so they're evenly distributed.
Transfer the batter to a small baking pan lined with baking paper (a loaf pan works best, as it keeps the cake moist) and bake at 175°C (350°F) for about 40 minutes, or until a toothpick inserted into the cake comes out clean.