This is SUCH an easy recipe to make and it’s a bit of a twist on the traditional banana bread. I tend to make a batch of this when there are black bananas in the kitchen and they’re about to be thrown out. The more ripe the bananas are, the sweeter they will be.
Makes 10 slices
120g wholemeal flour
1 tsp baking soda
30g cocoa powder (unsweetened is best)
3 medium ripe bananas (the riper, the better!)
1 medium egg
120g natural yoghurt
1 tsp vanilla essence
30g peanut butter
10g walnuts/cacao nibs
Pre-heat your oven to 180°C
Mix all the dry ingredients together in one bowl and in another bowl, mash the bananas and add the rest of the wet ingredients
Combine wet and dry ingredients
Grease a loaf tin and add your ingredients. Spread evenly in the tin.
Bake for 45mins-1 hour. When you can prick the bread with a toothpick and it comes out clean, you know that it is ready. This is a very wet mixture so the toothpick may come out gooey but that’s fine.
Let the bread cool on a rack for 10-15minutes and then spread 30g of peanut butter on top. You can use either chopped up walnuts, unsweetened desiccated coconut or cacao nibs as a topping.
Nutritional Information per slice:
120kcal; 18g carbohydrates; 3g fat; 3g protein;
This recipe is a good source of potassium.