Serves 15 - 20 (dessert squares)
Ingredients
1 cup (200 grams) granulated white sugar
2 cups (490 grams) all-purpose flour
1/3 cup (75 grams) unsweetened Jamaican Roma cocoa powder
1/3 cup hot chocolate mix
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon instant coffee
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup plain yoghurt
1/2 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) vegetable oil (or other flavorless oil)
2 teaspoons vanilla extract
1/3 cup chocolate chips
1/3 cup coconut flakes
Method
1. Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven.
2. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside.
3. In a large bowl whisk together all the dry ingredients such as the sugar, flour, cocoa powder, baking powder, baking soda, chocolate chips and salt etc. Set aside.
4. In another large bowl, whisk together all the wet ingredients such as the eggs, mashed bananas, water, milk, oil, yoghurt and vanilla extract etc.
5. Add the wet ingredients to the dry ingredients and stir, or electric mix on medium speed, until combined. Mix in coconut flakes.
6. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
