Chickpea & Banana 'sponge'

7 Simple ingredients you probably have in the house or almost defiantly can get in the corner shop (any excuse to avoid a big supermarket shop when its not necessary!). I'd be lying if I said this recipe was all plain sailing from the start, because it did take 2 attempts - but - God loves a trier, right?

I've seen a few recipes recently with chickpeas in so thought I would give it a go myself and see how I get on. Chickpeas are used as a replacement for flour or ground almonds but they're not dry, so they add some moisture to the sponge. They also have a fair few nutritional benefits:

• Provide Slow-Releasing Carbohydrates

• Helps Control Blood Sugar Levels

• Increases Satiety and Helps with Weight Loss

• Improves Digestion Thanks to a High Fiber Content

• Helps Protect Against Heart Disease and Cancer

• Provides Essential Vitamins and Minerals (Including Folate and Zinc)

Who knew you could put chickpeas in a cake? Not me, but thanks to whoever gave it a go and set the trend!

On the first attempt I threw in way to many frozen raspberries, which essentially made it too sloppy and it just wouldn't cook, therefore was a disaster. But what I did know, was that it tasted great, hence the second attempt.

Looks like someones been sick on a plate.. I know!

Moral of the story - always be brave and throw in some fruit if you fancy - just not frozen or too much!

Right, now the recipe? Okay...

2 Bananas

1 tin Chickpeas

1 scoop vanilla whey

1tsp baking powder

1tsp vanilla essence

Handful of mixed nuts

Sprinkle of dark choclate

Method: (standard) preheat the oven to 180 degrees. Blend the Bananas and chickpeas with the protein powder, vanilla essence and baking powder then throw in the nuts and mix together. Pour into a grease proof paper lined tin, throw on the chocolate and bung it in the oven for about 30 mins, I then left them to cool in the oven to help dry them out slightly.