Chocolate Cake with Avocado-Banana Cream

Preheat the oven to 180 °C. Prepare an approx. 21x21 cm baking pan and line it with baking paper.

In a food processor, blend 450 g ripe bananas, 40 g honey, peanut butter, egg, vanilla extract, and Greek yogurt until smooth. Once the mixture is completely homogeneous, sift in the flour, 35 g cocoa powder, and baking soda. Mix thoroughly.

Pour the batter into the prepared pan and bake at 180-185 °C for approx. 30-35 minutes. After baking, let the cake cool completely in the pan.