Moist Chocolate Cake with Avocado-Banana Glaze

Preheat the oven to 180 °C. Prepare a square baking pan (approx. 21 cm x 21 cm) and line it with baking paper.

Place 450 g of the ripe bananas together with 40 g of honey, the peanut butter, the egg, the vanilla extract, and the Greek yogurt in a food processor. Blend everything until a completely smooth mixture is formed.

Then sift the whole spelt flour, 35 g of the baking cocoa, and the baking soda into the mixture. Stir everything briefly until a homogeneous dough is formed.