5 tablespoons of sunflower oil, plus extra for greasing

210g dairy-free dark chocolate, chopped

1/2 cup SPLENDA® Sugar Alternative, Granulated

1 banana mashed

1 tsp vanilla

1 cup plain flour

3/4 tsp baking powder

1/2 cup dairy-free chocolate chips

1/2 cup dried cherries

In bowl over simmering water, heat the chocolate until melted, stirring occasionally. Remove from heat.
Whisk in SPLENDA® Granulated until smooth. Whisk in the mashed banana and vanilla.
Mix flour with baking powder; stir into SPLENDA® Granulated mixture in two additions just until combined. Fold in dairy-free chocolate chips and cherries.
Spread in greased 8-inch (2 litre) square metal cake pan.
Bake in 180°C oven for about 25 minutes or until cake tester inserted in centre comes out clean with a few crumbs attached.
Let cool; cut into squares.