Chocolate banana bread is a sweet treat combo that just makes sense. Ripe bananas bring the natural sweetness, cocoa and chocolate the irresistible taste, and the oat flour used in this recipe makes this bread more filling than a regular wheat flour. The yoghurt makes it smooth and easier to digest. It's ideal as a dessert to have with your coffee, sweet snack, breakfast or 'just a little something' when you're feeling peckish but don't want to overdo it. Btw, we don't hate the carbs – they're a source of energy that your body needs, especially during busy days, when your brain will also appreciate it.🤝🏻
Nutrition (1 serving)
- 385 kcal
- 42 g carbohydrates
- 21 g fats
- 8 g protein
Per 8 portions
- 3 bananas
- 170 g oat flour
- 30 g cocoa powder
- 100 g cane sugar
- 110 g ghee
- 1 egg
- 8 drizzles vanilla extract
- 1 tsp baking powder
- 80 g Greek yoghurt
- 100 g dark chocolate chips
- 200 ml milk
Instructions
-
Mash the bananas and add them to a bowl with the cane sugar. Mix well.
-
Add the egg, melted ghee, Greek yoghurt, vanilla extract, and milk. Whisk it together.
-
Add the dry ingredients to the wet ones – flour, cocoa, and the baking powder. Create a batter.
-
In the end, add most of the chocolate chips. Leave some aside for decorating later.
-
Grease a bread tin with ghee spray or butter. Pour in the batter and top it with the leftover chocolate chips.
-
Bake at 180 °C for 60 minutes.
-
Leave it to cool after baking.
-
Serve it on its own or with a scoop of skyr for extra smoothness and protein. Enjoy!
