After arriving in the cosy chalet in Morzine and meeting the chalet hosts, I was handed a fresh brewed coffee and a newly baked slice of chocolate chip banana bread. Exactly what was needed! Of course it was totally delicious, so on my return home, I immediately set to work trying to replicate the recipe.
There are so many variations on the humble banana bread, but I tweaked a few things and added in some luxury dark chocolate just to enhance it a little. Give it a try - it's super easy!
To bake you will need:
- 1 x loaf tin
- 125g softened unsalted butter
- 165g soft brown sugar
- 2 eggs
- 225g self-raising flour
- 1/2 tsp bicarbonate of soda
- 1 tsp cinnamon
- 260g or around 3 regular-sized mashed bananas
- 110g coconut yoghurt
- 1 bar Green & Black's 70% dark chocolate
To serve:
Method:
Grease the loaf tin with a spot of butter and set the oven to 180°c or 356°f or gas mark 4. I used a fan assisted oven, which means the air would be consistent throughout the whole oven. If you have a regular oven, make sure you bake middle shelf.
Cream the softened butter and sugar together in a large bowl, then beat in your eggs one at a time.
Sift in all the dry ingredients, then chop up the chocolate bar into 1cm cubed pieces and add that to the bowl along with the coconut yoghurt.
Mash up your bananas and mix them thoroughly through the mixture, then pour the whole lot into the loaf tin.
Pop the tin in the oven for 50 minutes or until a skewer comes out clean when sunk into the middle of the loaf.
Even though it is totally tempting to eat it straight away, let it cool slightly on a cooling rack.
Cut a big slice and slather over some Nutella or Lotus Biscoff spread if you want it to be extra naughty. 👌🏻
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