Almond and Chocolate Chip Banana Bread
Nutrition per serving
The banana bread is a type of bread made from mashed bananas and its recipe originates in the United States. It is sweet and moist and comes in many variations including those with added raisins and walnuts. This cake is not as sweet as other classic sponge cakes and has a rougher texture, herby the name ‘bread’. However, it’s a healthy and tasty recipe that shouldn’t be missed!
This simple and easy banana bread recipe is prepared with dark chocolate chips and chopped almonds with a hint of vanilla and a pinch of cinnamon. We have improved the classic recipe as we have made it with wholemeal flour to ensure a higher fibre intake. Moreover, it's lower in sugar and still tastes sweet thanks to the use of ripe bananas. In fact, the riper your bananas are the sweeter the cake will taste. So it’s a great way to reduce waste and use overripe bananas.
Enjoy this chocolate chip banana bread at breakfast or as a sweet treat in between meals 😋.
Ingredients
| Name | Quantity |
|---|---|
| Bananas | 250 g |
| Almond Milk | 160 g |
| Unrefined Brown Sugar | 60 g |
| Cinnamon | 1 pinch |
| Vanilla Extract | 1 tsp |
| Eggs | 2 |
| Sunflower Oil | 50 g |
| Wholemeal Flour | 240 g |
| Baking Powder | 10 g |
| Baking Soda | 1 pinch |
| Salt | 1 pinch |
| Almonds | 40 g |
| Dark Chocolate | 60 g |
Ingredients
| Name | Quantity |
|---|---|
| Bananas | 250 g |
| Almond Milk | 160 g |
| Unrefined Brown Sugar | 60 g |
| Cinnamon | 1 pinch |
| Vanilla Extract | 1 tsp |
| Eggs | 2 |
| Sunflower Oil | 50 g |
| Wholemeal Flour | 240 g |
| Baking Powder | 10 g |
| Baking Soda | 1 pinch |
| Salt | 1 pinch |
| Almonds | 40 g |
| Dark Chocolate | 60 g |
Before you start to prepare this chocolate banana bread, make sure all the ingredients are at room temperature. This way they will be more 'relaxed' and the cake will be soft and spongy after baking. Preheat the oven to 165° C (329° F). Peel the bananas and cut into chips. Place in a mixing bowl and gently mash with a fork. Add the almond milk and mix using an electric whisk until you have a smooth and runny batter.
Next, add the brown sugar, cinnamon and vanilla extract. Add one egg at a time and then the sunflower oil while mixing with the hand mixer. Whisk until the batter is fluffy and smooth.
Add the wholemeal flour, baking powder, baking soda and salt. Avoid adding the dry ingredients all at once or you'll have lumps in the mixture. Instead, add a couple of spoons at a time, whisk with the hand mixer until, and repeat until you have used all the flours.
Chop the almonds and cut the dark chocolate into chips. Add them to the egg and flour mixture and stir well. Try to not work the cake batter too long after you have added the flour otherwise gluten will develop and the cake will result hard and chewy.
Grease and flour a non-stick loaf tin and pour the mixture. Fill the tin up to two-thirds of its volume to leave room for the cake to grow in the oven. You can decorate the top with chopped nuts, chocolate chips, banana slices or oat flakes as desired. Bake in the oven in the middle shelf for 35 minutes or until a skewer inserted in the middle comes out clean. Turn the oven off and let the cake rest for 5 minutes with the oven door ajar. Then remove from the oven and allow cooling on a wire rack.
Cut into slices and enjoy this soft and healthy banana bread with a mug of cappuccino!
Foodacious Tips
As the cake is very moist you can store it in an airtight container for up to 3 days. For a longer storage, keep it in the fridge or slice it, freeze and keep for up to 4 weeks. Then simply defrost at room temperature or toast.
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