Ingredients
3 ripe bananas
400g can chickpeas, drained
1 cup sour cream
2 Tbsp extra virgin olive oil
1 cup brown sugar
4 free-range eggs
¼ cup cocoa powder
2 cups self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp ground nutmeg
Method
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Preheat oven to 170 degrees C fan-forced (190 degrees C conventional). Combine 2 of the bananas, chickpeas, sour cream, olive oil, sugar, eggs and cocoa powder in the bowl of a food processor or blender and puree until smooth. Sift in flour, bicarb and spices, then pulse until smooth.
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Spoon into 2 medium loaf tins lined with baking paper. Peel remaining banana and slice lengthways into 4 slices. Arrange on top, then bake for 40-45 minutes, until a testing skewer comes out clean.
