A healthier and tasty version of the popular fast food Mexican bowls. Prepare it for dinner and have leftovers for weekday lunches.
This recipe has become a favourite of my volleyball players. A pre-game snack for those late matches. The recipe has been adapted from Jennifer Segal's Chocolate Banana Bread.
Bake this cake and cover with icing in a square 8 or 9 inch pan. Store the cake covered with plastic wrap in the fridge for up to 3 days and it will stay moist and delicious.