Is there a bunch of sad looking bruised bananas in your fruit bowl?
Good! I have the perfect recipe for you. A healthier (but just as tasty) banana bread, dotted with chocolate chunks and chopped walnuts and finished with a drizzle of melted chocolate.
This recipe replaces standard white wheat flour with wholegrain spelt flour as it’s a super source of protein and fibre. The bananas, cinnamon and honey add a natural sweetness, whilst the greek yoghurt makes it beautifully moist! Finally, the chopped walnuts are full of healthy fats and the chocolate chunks… well why not!?
Ingredients (makes a 1lb loaf)
120g wholegrain spelt flour
½ tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
pinch of salt
80g chopped walnuts
2 medium/3 small very ripe blackened bananas
75g greek yoghurt (I used Total 0%)
2 large eggs, at room temp
1 tbsp raw honey/maple syrup
50g milk/dark chocolate, roughly cut into chunks
20g extra chocolate, for drizzling
Preheat the oven to 180°C and line a 1lb loaf tin will greaseproof paper or use a silicone tin.
In a bowl combine the top 6 ingredients. In a separate bowl mash the bananas until almost smooth and free of lumps. Now mix in the yoghurt, eggs and honey until combined. Add the dry ingredients into the wet and mix together until just combined. Finally, fold in the chocolate until covered with mixture.
Pour the mixture into the prepared tin and bake in the oven for 30-35 minutes, until browned on top and a skewer inserted into the middle comes out clean. Leave to cool for at least 30 minutes before removing from the tin. Melt the extra 20g chocolate in the microwave in 10 second blasts before drizzling over the loaf. Use a fork to make a criss-cross pattern in the chocolate.