Scale
Ingredients
- 1 cup mashed ripe banana (approx. 3 bananas)
- 1 egg
- 1 cup (220 grams) dark brown sugar
- 1/2 cup (140 grams) plain greek (or natural) yoghurt
- 1/4 cup (60 ml) extra virgin olive oil (or macadamia nut oil or grape seed oil))
- 1/3 cup (80 ml) pure maple syrup
- 2 teaspoons vanilla bean paste (or extract)
- 1/2 cup (125 grams) natural peanut butter
- 1 1/2 cups (225 grams) plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 2 teaspoons cinnamon, ground
- pinch of salt
- 1 cup (175 grams) dark chocolate chips
Instructions
- Preheat oven to 160 degrees celsius (325 F) and line a standard loaf tin (1.75L) with baking paper.
- Place the mashed banana, egg, sugar, yoghurt, oil, maple syrup, vanilla and peanut butter and whisk to combine.
- Add the flour, baking powder, bicarb soda, cinnamon and salt to the bowl and mix to combine. Do not over mix.
- Gently fold through the chocolate chips.
- Pour the batter into the prepared tin, top with a small handful of chocolate chips (if desired).
- Bake for 1 hour – 1 hour 10 minutes or until golden and a skewer inserted removes cleanly. Note: If loaf is browning too quickly before the centre is cooked through, simply cover the loaf with foil and return to the oven for the remaining bake time.
- Allow to cool for 10 minutes or so before placing the loaf on a wire rack. Enjoy xo
Notes
Banana bread is best kept in the fridge in an air tight container. Will keep for 3 days.
Banana bread is freezer friendly. Wrap individual slices in cling film and store in an air-tight container. Will keep for up to 3 months.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: the best banana bread recipe