Name: Fruity chocolate traybake
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 12
Ingredients: 2 tsp rapeseed oil; 1 large banana, split and cut into chunks (150g); 100g blueberries; 50g sugar; 50g wholemeal flour; 2 heaped tsp cocoa powder; 1 tsp baking powder; 1 tsp vanilla extract; 50ml rapeseed oil; 50ml semi-skimmed milk (plus more as needed)

An all-round family crowd pleaser, this pudding can be served warm cold.

Serves

Prep

15 minutes

Cook

20 minutes

Nutritional Information:

Each 40g serving contains (excludes serving suggestion)

KCal: 93
Carbs: 10.5g
Fibre: 0.9g
Protein: 1.1g
Fat: 5.0g
(Medium)
Saturates: 0.5g
(Low)
Sugars: 7.3g
(Medium)
Salt: 0.1g
(Low)

What makes a healthy, balanced diet?

Ingredients

2 tsp rapeseed oil
1 large banana, split and cut into chunks (150g)
100g blueberries
50g sugar
50g wholemeal flour
2 heaped tsp cocoa powder
1 tsp baking powder
1 tsp vanilla extract
50ml rapeseed oil
50ml semi-skimmed milk (plus more as needed)

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Method

Step 1

Grease a 20 x 25cm cake tin with the oil and preheat the oven to 180°C/gas 4.

Step 2

Scatter the banana chunks and blueberries evenly over the base of the tin.

Step 3

Add the sugar, wholemeal flour, cocoa powder and baking powder to a bowl and mix together well.

Step 4

Add the vanilla extract, rapeseed oil and milk to the bowl, and mix again.

Step 5

If the cake batter is too thick, gradually add small amounts of milk until it reaches a smooth, pourable consistency.

Step 6

Pour evenly over the banana and blueberries, and bake for 15–20 minutes. It's ready when a knife inserted into the centre comes out clean.

Recipe tips

You could use any combination of fruits, like pears, blackberries or raspberries, or dried fruits such as raisins, sultanas or prunes.
If you don’t have fresh berries, defrosted frozen fruit will also work, just drain away any juice.
For a gluten-free version, use the same amount (50g) in place of the wholewheat flour, you may need to add an extra tablespoon or two of milk (Gluten free flours tend to absorb more moisture than wheat) or use 50g of ground almonds and add 30g of gluten free flour.
Serve warm with a little crème fraiche, or cold as a cake.
This also works with a 23cm round cake tin.