Ingredients

• 3 small ripe Bananas
• 1/4 cup Mayver’s Hulled Tahini
• 1/4 cup Almond Milk
• 1 tsp Vanilla Bean Extract
• 1 & 1/4 cups Buckwheat Flour
• 1/4 cup Raw Cacao Powder
• 2 tsp Baking Powder
• 1/2 cup Coconut Sugar
• Pinch of fine Pink Himalayan Salt
• 80g Dark Chocolate, chopped

Method

1. Pop the chopped chocolate in the freezer 30 minutes before starting (this will help the chocolate pieces hold their shape rather than melting all over the top of the cake)
2. Heat oven to 175°C then grease and line a square cake tin
3. In a large bowl, mash the peeled bananas with a fork, then mix well with the milk, vanilla, and Mayver’s Hulled Tahini
4. Add  the flour, baking powder, cacao, sugar and salt and combine well
5. Pour into your cake tin and sprinkle the chopped chocolate over the top, bake for 30 minutes on the middle shelf, or until a skewer comes out clean
6. Allow to cool in pan before slicing

Thanks to @jodiskitchen for this one!