Sometimes you can’t beat the classics
I love banana bread in all its forms. It comes in miniature in Banana Nutella Cupcakes (banana and nutella = heaven) and with peanut butter (amazing) in Chocolate Peanut Butter Banana Cake. On arriving back from our time away, I was gleeful to see that the bananas we left in the fruitbowl had reached the desired level of squishiness for banana bread I realised that I have been very lax in my banana bread recipes for you…how could I have not yet included a recipe for banana bread that includes walnuts and chocolate? Please accept my apologies and this recipe 😉
This recipe is based on Banana Yoghurt Cake, with the delicious add-ins of walnut pieces and dark chocolate chips. I love using yoghurt in cake recipes, it gives the cake a lovely soft texture, will mean it keeps for longer and if you use natural yoghurt, it balances the sweetness of the other ingredients. This cake uses no refined sugar, only light muscovado, with other sweetness being provided by the natural sugars in the fruit. Almost healthy enough for breakfast 😉 In fact I did have some for breakfast yesterday
- 120ml sunflower oil
- 225g light muscovado sugar
- 3 large eggs
- 225g self-raising flour (or plain flour with 2 tsp baking powder)
- 2 tsp ground cinnamon
- 2 very ripe bananas
- 150ml natural yogurt (no sugar added)
- 100g dark chocolate chips
- 100g walnuts (80g for the cake, 20g for the top)
- Preheat the oven to 180C/Gas 4. Line a 2lb loaf tin with baking paper (base and sides).
- Whisk the oil and sugar together for a few minutes (making sure that all the sugar crystals are broken up). Whisk in the eggs, one at a time.
- Fold in the flour and cinnamon. Mash the bananas and fold into the cake batter, along with the yoghurt.
- Fold in the walnuts and chocolate chips. Pour the batter into the prepared tin and dot extra walnuts on top.
- Bake for around an hour, or until a skewer placed in the middle of the cake comes out clean. You may need to place foil over the top of the cake in the last 10 minutes of baking, to prevent it becoming too dark.
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What do you add to your banana bread?