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Banana Passionfruit Chocolate slice
  • 400g can cannellini beans, rinsed and drained
  • 2 tablespoons cocoa
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 40g coconut or sunflower oil
  • 2 teaspoons vanilla
  • 2 eggs
  • 1/2 teaspoon baking powder
  • 1/3 cup chocolate buds
  • 5 bananas, sliced
  • 170g can passionfruit pulp or pulp of 5 fresh passionfruit
  • 200g low-fat vanilla yoghurt
  1. Preheat oven to 160ºC.
  2. Combine beans, eggs, oil and vanilla in a food processor until smooth. Then add cocoa, oats, sugar and baking powder. Blitz until smooth and well combined.
  3. Stir in the chocolate buds.
  4. Spoon the mixture into a small 20cm square cake tin lined with baking paper.
  5. Bake for 25-30 minutes, surface will feel firm to touch, allow to cool in tin.
  6. Slice into squares and serve with banana, passionfruit and a dollop of yoghurt.


  • Using dry black beans and cooking according to instructions on the packet can be substituted for the cannellini bean.
  • Choose other fruits in season, orange, strawberries, mango, kiwifruit as you prefer.

Storage Suggestions

May be kept refrigerated for up to 7 days. Can be frozen for up to 3 months.

Equipment List

  • Food processor or stick blender
  • Cake tin
  • Baking paper
  • Chopping board
  • Large knife
  • Spoon

Nutrition Information

159g Quantity per serving Quantity per 100g
Energy 967kJ 605kJ
Protein 7.2g 4.6g
Fat, total 7.0g 4.4g
— Saturated 1.4g 0.9g
Carbohydrate 30g 19.0g
— Sugars 20.2g 12.7g
Fibre 7.7g 4.8g
Sodium 180mg 113mg