Chocolate Cake with Avocado-Banana Glaze

Preheat the oven to 180 °C top/bottom heat. Line a square baking pan (approx. 21 x 21 cm) with baking paper.

Combine 450 g of the ripe bananas with 40 g of honey, peanut butter, egg, vanilla extract, and Greek yogurt in a blender or food processor. Blend everything until a completely smooth mixture is formed.

Sift the wholemeal spelt flour, 35 g baking cocoa, and baking soda into the wet mixture and gently fold in. Pour the batter into the prepared pan and bake for approx. 30–35 minutes. Then let it cool completely in the pan.