Serves 10

Ingredients

Main batter:

1 cup sorghum flour
1/2 cup tapioca flour
1/4 cup coconut flour
Salt
1 tsp baking powder
2 tbsp coconut sugar
1 scoop True Protein Matcha Powder
4 over-ripe bananas
1/2 cup almond milk
2 tbsp olive oil
1/2 cup rice malt syrup
1 tsp apple cider vinegar
Handful of baby spinach leaves

Cacao batter:

1/3 cup True Protein Cacao Powder
2 tbsp coconut sugar
1/2 cup almond milk

Method

1. Pre-heat your oven to 180°C/350°F and line a loaf tin with grease-proof paper.

2. In a bowl, combine all of the dry ingredients and set aside.

3. In a blender, combine all of the wet ingredients and blend until smooth. Pour the wet mix into the bowl with the dry ingredients and stir until just combined.

4. Grab another mixing bowl and pop about 1/3 of the mix into it, add the combined cacao mixture to this bowl and whisk until smooth. Now you can start layering your two batters in blobs, alternating as you go until both batters are used up.

5. Then, take a knife or skewer and zig-zag through the batter from one end of the tin to the other. This will give it a marbled effect. Do this twice each way.

6. Pop in the oven and bake for approx. 35 minutes, or until a cake tester/knife comes out clean.

7. Cool for 5 minutes in the tin, then lift out on to a wire rack to cool completely.