This cake was a bit of a happy experiment. It's is super loosely adapted from a Food52 recipe that a friend shared recently.

I knew I wanted to use up some bananas, and I also wanted to experiment with a few other ingredients I had in my fridge. Almond flour cakes can sometimes be a bit dry, but with the bananas you get a great moist crumb and delicious chocolate flavour.

INGREDIENTS

DRY
3/4 cup almond flour
3/4 cup spelt flour
3/4 cup unsweetened cocoa powder
2/3 cup brown sugar
3/4 tsp baking soda
3/4 tsp kosher salt

WET
1/3 cup olive oil
1/8 cup molasses
2 large eggs lightly beaten
1 1/2 cups ripe bananas mashed with a fork 
1/4 cup yogurt 
2 tsp vanilla extract

1 cup dark chocolate chips or chopped wafers or bar (approximately 113 grams)
1/2 cup chopped pecans (optional, but why wouldn't you add delicious nuts).

Directions

Preheat the oven to 350 F 

Grease a 10" skillet and place a parchment round in the bottom to make removal easy.

In a large bowl gently whisk together the dry ingredients.

In a separate bowl mix the wet ingredients together and then add the flour mixture and combine until just mixed and then add in the chocolate and pecans. 
Scrape into the skillet and place in the oven for 50 minutes. It's ready when the sides are pulling away from the pan a bit. Let cool fully in the pan and then turn out onto a plate.

Enjoy!