Fruity Chocolate Tray Bake

Hi, this recipe is from Diabetes UK and I chose it as a Father's Day present for my Grandad as he is being more careful about eating cake currently. At this point in time, we can't see my grandparents properly so I posted the cake to their house. I tried the mixture before sending it, not the actual cake, and it was lovely. I increased all the amounts by 50% to make a bit more to fill my cake tin so I will put the amounts I used in {}. If you don't have any fresh fruit in at the moment, defrosted frozen fruit will be fine, just make sure to drain away the juices. Also, if bananas and blueberries aren't your favourite fruits, use different ones!! e.g pears, blackberries or raspberries, or dried fruits such as raisins, sultanas or prunes.Enjoy!!

Dietary Info:

-Contains Dairy {You can substitute the milk for your preference of dairy-free milk e.g cashew, coconut, almond, soy etc..}

-Contains Gluten {The website recommends that if Gluten intolerant, you should use the same amount of Gluten-Free flour as it suggests for normal flour but you may need an extra 1tbsp of milk as Gluten-Free flours tend to absorb more milk. Or use 50g of ground almonds and add 30g gluten-free flour}

-No Nuts {Unless substituting for almond flour or a nut milk}

-Unsuitable for Vegans {Just switch the milk}

-Suitable for Vegetarians

Nutritional Info:

Each 40g serving contains (excludes serving suggestion)

Calories:83

Carbs: 10.5g

Fibre: 0.9g

Protein: 1.1g

Fat: 3.9g

Saturates: 0.60g

Sugars: 7.3g

Salt: 0.10g

Portion Fruit & Veg: 0 {Sorry this cake doesn't count as one of your 5-aday}

Ingredients:

-2tsp sunflower oil

-1 large banana, split and cut into chunks{1+1/2 bananas}

-100g blueberries {150g bananas}

-50g sugar {75g caster sugar. You could use a sweetener or coconut sugar to make it even lower sugar if you are worried about your blood sugars or anything else}

-50g wholemeal flour  {75g}

-2 heaped tsp cocoa powder  {3tsp}

-1tsp baking powder  {1+1/2}

-1tsp vanilla extract   {1+1/2}

-50ml sunflower oil   {75ml}

-50ml semi-skimmed milk  {75ml}

Method:

1:Grease a 20 x 25cm cake tin {mine was around 25x30cm. The website says it also works in a 23cm round cake tin} with the oil and preheat the oven to 180°C/160°C fan/Gas 4/355℉.
2:Scatter the banana chunks and blueberries evenly over the base of the tin.
3:Add the sugar, wholemeal flour, cocoa powder and baking powder to a bowl and mix together well. {I would advise to sieve it as mine was a bit lumpy}
4:Add the vanilla extract, sunflower oil and milk to the bowl, and mix again.
5:Pour evenly over the banana and blueberries, and bake for 15–20 minutes. It's ready when I knife inserted into the centre comes out clean. {Be careful as if you put a knife through a blueberry, it will come out obviously not clean so test the cake in a few places}

6: Serve warm with a little creme fraiche, or cold as a cake. {This isn't included in the total macros}