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Have your cake and eat it. This lush loaf, from Rachel’s new book, Less Meat, More Veg, is butter-free, helps you shift ripening bananas and it offers half a portion of fruit per slice. Guilt free food!
If you like, melt another 100g bar of dark chocolate with 2-3 tbsp coconut milk and drizzle over the top of the cake to ice. To tart it up further, scatter chopped nuts or dust some more crushed cardamom seeds over the top. Our favourite nuts to use in this one are pistachios, almonds or cashews.
Gorgeous! It turned out perfect. A great recipe ! I've made some of Rachel's other recipes and they were great too! I lived the spices with the chocolate , yummy !
I don't know if it was the mushiness of my bananas or using reduced fat coconut milk, but it took well over an hour to bake, I took it out after an hour and a quarter as I had to go out, and I'm not sure if it was actually cooked properly in the end. So be prepared for it to take longer than you think and to cover the top of the cake towards the end so it doesn't burn.