Make a treat for the whole family, full of delicious flavors
It’s simple and yummy, and just perfect when you have surprise guests or want to make a quick dessert. Banana bread is already popular for its cake-like flavor and moist texture. Adding chocolate just makes it even more desirable.
To make dairy-free banana bread, use coconut oil instead of butter in the recipe. Similarly, you can replace sugar with 1/2 cup honey or pure maple syrup.
1 cup = 250 ml
• 2 cups flour + baking powder
• salt pan
• 60 g butter
• 1 cup of sugar
• 2 eggs
• 4 ripe bananas
• 100 ml of yogurt
• 3/4 cup chocolate spread
Turn the oven on 350 degrees F.
Take a rectangular mold and wrap it with baking paper (the one you use for baking bread).
In a bowl, mix flour, salt, and baking powder.
In a suitable bowl, mix butter and sugar. You can cut the amount of sugar almost in half because the ripe bananas are sweet enough.
Add eggs, mix one at a time.
Crush bananas with a fork and add them to the mix.
Add yogurt and mix.
Gradually add the flour, salt, and baking powder mixture.
Shortly heat the chocolate spread to dissolve and soften slightly. Use store-bought or melt milk or dark chocolate.
Separate 1/3 of the total biscuit mixture and stir in the chocolate spread.
Layer the chocolate banana bread mix and the regular banana bread batter in the pan. Use a knife to roll the two mixtures together.
Bake the banana bread for 60 minutes. The taste of banana bread is more enjoyable after it cools, and cool quick pieces of bread also slice much easier.
Banana bread freezes tremendously and can stay fresh in the freezer for up to three months.