This one is for all those people who are yet to make a lockdown banana bread, or who have so much time on their hands that they’re on their 2nd or 3rd banana bread. I’m really not judging.
I’m going to make a big claim here, but this is absolutely the best banana bread I have ever eaten, let alone made. Whenever I’ve made banana bread in the past (okay 2 weeks ago), I’ve found it hasn’t risen particularly well and doesn’t actually taste like much, other than bananas, but this recipe changes all of that.
I absolutely love banana bread and particularly like the fact that it’s one of those socially acceptable breakfast treats. Add chocolate chips and almond butter, and you’re onto a real winner plus you can even kid yourself that it’s a healthy way to get your chocolate fix. I had some bananas that were a couple of days away from going in the compost bin so knew that banana bread needed to happen, but the recipe itself ended up as a bit of a ‘bung some stuff in and hope for the best’, and it turned out AMAZING!
In terms of the batter, you can add more bananas but this will lead to a much wetter mixture and need a longer cooking time. I like my banana bread pretty undercooked as you can see from the photos but you can adjust cooking times to your personal preference. My only big piece of advice would be to keep checking the middle of the bread with a skewer to see when it’s cooked through and also to keep an eye on the colour on the top of your bread, if it starts to get too dark on the outside and the inside is still raw, make it a little tin foil tent so the top stops cooking!
In all seriousness, this banana bread is actually pretty healthy, it only has 50g of sugar and doesn’t have any butter. The recipe is simple and basic and you can make it with just a spoon and a bowl as the ingredients all incorporate really nicely together.
- 100g maple syrup
- 140g plain greek yogurt
- 1 egg
- 2tsp vanilla extract
- 3 overripe brown bananas, mashed
- 50g brown sugar
- 200g plain flour
- 1 1/2 tsp baking soda
- 1/2 teaspoon salt
- 175g dark chocolate, chopped up
- 120g almond butter
- Preheat the oven to 180°C. Grease a 9×5 inch loaf pan and line with parchment paper. In a mixing bowl, combine the maple syrup, greek yogurt, egg, vanilla, banana, and sugar until well combined. Beat in the flour, baking soda and salt until just combined.
- Stir in the chocolate chunks and take the almond butter and add it to the batter in teaspoon full size dollops and then gently swirl it into the batter. Pour the batter into the prepared loaf pan and sprinkle with extra chocolate chunks, you may also want to swirl over a bit of extra almond butter too!
- Place loaf pan in the middle of the preheated oven. Bake for about 60 minutes, or until the centre is set. If the top begins to brown (mine did after about 40 minutes), make a little tent to cover the bread with tin foil. Baking logic would then be to remove and let cool for at least 30 minutes before cutting but let’s be honest, it tastes UNREAL warm so in reality, just let it cool for 10 minutes and then cut yourself a great big slab. It’ll fall apart while cutting but nothing wrong with that! Bread will keep (covered) for 3-5 days. Enjoy!