Chocolate Cake with Avocado-Banana Glaze

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

For the batter, put 450 g of the ripe bananas, 40 g of the honey, peanut butter, the egg, vanilla extract, and Greek yogurt into a blender and process until smooth.

Then sift the spelt wholemeal flour, 35 g of the baking cocoa, and baking soda into the mixture and stir briefly. Pour the batter into the prepared pan and bake for approx. 30–35 minutes at 180–185 °C. Let the cake cool completely in the pan.