Healthy Chocolate Banana Bread!

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I can’t look at over-ripe bananas without feeling some strange happiness shoot through me.

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Over-ripe bananas in our house never get thrown away, they’re always added to ice cream mixes, granola mixes, cake mixes or best of all, my favourite banana bread recipe.

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Banana bread is such a nostalgic sweet treat, my mum’s no baker, but when I was little I remember she would make this delicious sticky banana cake recipe that she found in a Microwave cookbook. It was probably one of the first homemade cakes I ever tasted, and though my mum’s baking/microwave cake-making wasn’t a common occurrence, I loved it all the same.

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This healthy chocolate banana bread has all the same qualities of that sticky cake I remember, but with the addition of lots of rich chocolate flavour and some more nutritious ingredients. It is by no means a low calorie, diet friendly banana bread, but some oats, wholemeal flour, nuts, seeds and a heap of unsweetened cocoa powder make this a healthy but addictively tasty bake, what’s not to like about that?

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Anyway, down to the good part! First of all, you’ll need to preheat your oven and grease/line a medium to large loaf tin.

Peel your bananas and mash them with a fork until they are almost liquid, set aside. I had about 300g of mashed banana.

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In a large bowl, weigh all of your dry ingredients and set this aside too.

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Beat the butter/margarine and sugar together in a separate bowl until well combined.

Add in the eggs, vanilla and the mashed banana and beat again until fully incorporated.

Sift your dry ingredients plus any extra nuts or dried fruit you like into the wet ingredients and gently fold it all together until just combined. The mixture should be fairly thick.

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Pour the mixture into the prepared loaf tin and top with some extra chopped nuts if you like.

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Bake it for 50-60 minutes until golden brown and a skewer inserted into the centre is clean when removed. If it still isn’t ready after an hour, cover the tin with some foil to stop the top of the bread from burning and give it a few more minutes in the oven.

Once it has fully baked, allow your chocolatey banana bread to cool for 5 minutes or so in the tin before removing it and cooling it completely on a wire rack, this discourages any sogginess from occurring. No one wants soggy.

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When the bread has cooled, you can top it with some icing, a syrup glaze or whatever you like! I like mine just plain as it is.

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This banana bread also gets better with time, if it lasts until the third day, you’ll notice how much more moist and sweet it becomes. Yum!

Healthy Chocolate Banana Bread!

Healthy Chocolate Banana Bread!

A moist and tasty chocolate banana bread loaf that's as easy as it is healthy!

Ingredients

  • 3 ripe bananas (medium to large are best)
  • 80g butter/margarine/coconut oil
  • 150g light brown sugar (you can use white or a baking sweetener but brown gives the best flavour!)
  • 2 eggs
  • 1 tsp vanilla extract
  • 100g white or wholemeal self-raising flour (I chose wholemeal to add fibre and flavour)
  • 100g fine oats
  • 50g cocoa powder
  • 1 tsp baking powder
  • 80g chopped hazelnuts (optional)
  • 1 tbsp chia seeds or linseeds (optional)

Instructions

  1. Preheat your oven – 180 degrees for conventional ovens or 160 degrees for fan ovens – and grease/line a medium to large loaf tin (500g capacity or so).
  2. Unpeel your bananas and mash them with a fork until they are almost liquid, set aside. I had roughly 300g of mashed banana.
  3. In a large bowl, weigh all of your dry ingredients and set this aside too.
  4. Beat the butter/margarine/coconut oil and sugar together in a separate bowl until well combined.
  5. Add in the eggs, vanilla and the mashed banana and beat again until fully incorporated.
  6. Sift your dry ingredients plus the nuts and seeds (if using) into the wet ingredients and gently fold it all together until just combined. The mixture should be fairly thick.
  7. Pour the mixture into the prepared loaf tin, top with extra nut if you like and bake it for 50-60 minutes until springy, risen and a skewer inserted into the centre is clean when removed. If it still isn’t ready after an hour, cover the tin with some foil to stop the top of the bread from burning and give it a few more minutes in the oven.
  8. Once baked, allow your bread to cool for 5 minutes in the tin before removing it and cooling it completely on a wire rack, this discourages any sogginess from occurring.
  9. When the bread has cooled, you can top it with some icing, a syrup glaze or just leave it plain, it's delicious either way!
  10. Enjoy!
http://maverickbaking.com/healthy-chocolate-banana-bread/

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