I thought this torte would be received well but the response on social media was off the charts! Classic food combinations always seem to resonate with people. Growing up, my family made Banana Chocolate Chip Muffins all the time. This is my all grown up, adult, CLEAN version.
Enjoy!
banana chocolate almond torte:
(Makes 16 servings)
WHAT YOU’LL NEED:
This simple recipe with only four ingredients will have your guests thinking you slaved for hours!
- 2 cups (500ml) pure maple syrup, divided
- 4 cups (1L) ground almonds (almond flour)
- 4 ripe bananas, peeled and minced
- ½ cup (125ml) raw cacao powder
- 1 tbsp (15 mL) coconut oil (optional)
DIRECTIONS:
1. Preheat oven to 300F
2. Spray a 9 inch springform pan or pie shell (if using silicone, spray isn’t necessary)
3. Warm a large sauté pan over medium heat and add the almond flour.
4. Stir often until the almond flour becomes fragrant and turns golden brown (about 10 minutes.)
5. Remove from heat and add 1 1/2 cups (375 mL) maple syrup.
6. Stir to fully combine until cohesive dough is formed.
7. Add minced bananas and fold until fully combined.
8. Transfer to pan or pie shell and spread the dough to evenly distribute.
9. In a small mixing bowl combine cacao powder, remaining maple syrup and coconut oil (see tips below). Stir well to fully combine and set aside.
10. Using a knife, cut incisions or channels into the torte and drizzle the chocolate sauce into the channels. Use the knife to smooth out the surface of the torte.
11. Lightly bang the torte to pack it tight then transfer to a preheated oven.
12. Bake on centre rack until top is firm and golden brown (about two hours). Remove from heat and cool to room temperature.
13. Transfer to circular serving dish top side up. Slice and serve (plating options are endless). ENJOY!
Tips from Chef Jordan’s kitchen:
- Coconut oil can help solidify the chocolate sauce once cooled but it’s not necessary.
