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This Banana Nut Chocolate Chip Bread is a healthy, sugar and dairy free treat that is very quick to prepare and so yummy!
Preheat oven to 170ºC (340ºF). Grease and lightly flour a 9 x 5 inch loaf tin.
In a large mixing bowl, mash bananas with a fork until almost smooth. Mix in olive oil with a wooden spoon, then add honey, eggs, vanilla, baking soda and salt.
Stir in flour and cornflour until combined. Stir in pecans and chocolate chips or chopped chocolate bar.
Pour the mixture into the loaf tin and bake for 50–55 minutes until an inserted toothpick comes out clean. If you notice the bread going a bit too brown on top, cover with some silver foil and continue baking.
Once cooked, allow the bread to cool in the tin until the bottom of the tin is lukewarm before you turn it out onto a cooling rack to cool completely before slicing. (If you turn the bread out before it has cooled down enough, it might break apart.)
Note: If you don’t have cornflour, use 1 1/2 cups whole wheat flour—the cornflour makes the cake a little lighter!
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