Exquisite Nigerian Gluten-Free Chocolate Banana Fondant Cake with Plantain Crumble

Allergens

None

Ingredients

• 100g almond flour
• 50g cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 120g unsalted butter, softened
• 200g granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 150g dark chocolate, chopped
• 3 ripe bananas, sliced
• 1 plantain, thinly sliced
• 4 tbsp brown sugar
• 4 tbsp coconut oil

Instructions

1. Preheat oven to 350°F (180°C). Grease and line an 8 inch round cake pan.
2. In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the dark chocolate, beginning and ending with the dry ingredients. Mix until just combined.
5. Pour the batter into the prepared cake pan, spreading it evenly. Arrange banana slices on top of the batter.
6. In a separate bowl, toss plantain slices with brown sugar and coconut oil until well coated. Spread them out on a baking sheet in a single layer.
7. Bake the cake for 20 25 minutes or until a toothpick inserted into the center comes out clean. Meanwhile, bake the plantain crumble for 15 20 minutes or until golden brown and crisp. Remove both from the oven and let them cool slightly.
8. Allow the cake to cool for about 10 minutes before removing it from the pan. Place on a serving plate and top with the plantain crumble, banana slices, and a dusting of cocoa powder.

Chef’s Insight

The interplay of flavors and textures in this dish truly captures the essence of Nigerian cuisine while accommodating gluten-free diets.

Notes

This recipe is perfect for a dinner party or special occasion, as it requires advanced baking skills and attention to detail.