So here’s the thing.

My elder child loves chocolate. And she likes chocolate cake. So, I had a little think and came up with a plan.

And it worked like a charm. Because with this recipe, the natural colour of chocolate hides the green of spinach. And hooray! I must admit that I did do a little dance around the kitchen when she ate it.

Anyhow, this is an adaptation of a lovely banana cake recipe that I found a few years ago.

So here it is:

Ingredients :

90g softened butter

50g sugar

50g cocoa

3 ripe bananas

1 egg

85mls of milk or yogurt (your choice, whatever you have in the fridge)

150g self raising flour.

3 balls of frozen chopped spinach.

I ball of cooked/ready to eat beetroot *optional

Method

Line an 8″ pan with either tin foil or just simply grease the tin with butter.

Defrost in a microwave on a medium temperature the chopped spinach and then squeeze to get the excess water out.

With a handwhisk, cream the banana and butter together.  Break the egg in and mix in the milk or yogurt.

Fold in the flour, cocoa and sugar and combine gently and add the spinach.

Pour into the tin and bake at 200 until a skewer comes out clean.

Voila and good luck!

You can also do this in a muffin tin to make breakfast muffins for the kids.

Variation : If you have little ones who resent banana, then you can omit the banana and add a large handful of raisins instead.

Variation 2 : If you wanted to blitz up some beetroot in a magimix and add this to the final step, then i have done this too and it also works!

Note : If you do 200g self raising flour and omit the cocoa, you have a lovely banana cake that is naturally sugar free.