It seems like you all loved my last banana bread mash up recipe! So I created another one. And this one has CHOCOLATE in it. That's right - chocolate! It's double the trouble, double the fun and double the deliciousness. 
Banana bread with swirls of chocolate batter and topped with chocolate chips - what could be better? It's pretty darn hard to beat.
It's moist thanks to the coconut oil, buttermilk and mashed banana. I've always loved when my treats have a bit of a heartiness to them, so I added in some baby rolled oats, but feel free to substitute them for more wholewheat/plain flour if you prefer a smooth, lighter texture. I must admit that I totally forgot the vanilla when making this, and while the effect was almost unnoticeable, it lends a beautiful aroma and subtle sweetness to any baked good, so I left it on the ingredient list and will definitely remember to add it the next time I make this!
Perfect for breakfast, toasted with a pat of butter (or peanut butter? Mmmm!), perfect in large slices served with coffee/tea and even perfect for a post-dinner dessert with some chocolate sauce drizzle and a scoop of ice cream, if you're feeling indulgent!
Ingredients
1 cup all purpose flour
1/2 cup wholewheat flour
1/2 cup baby rolled oats
3/4 tsp baking soda
pinch of salt
2/3 cup unrefined sugar
1/4 cup coconut oil
1 1/2 cups mashed ripe banana (approx. 3 medium)
2 eggs
1/3 cup buttermilk
1 tsp vanilla extract
50g dark chocolate, melted
chocolate chips, for decorating
Instructions
Preheat the oven to 170 C. Line a loaf tin with baking paper and set aside.
In a medium bowl, stir together all purpose flour, wholewheat flour, oats, baking soda and salt.
In a large bowl, beak sugar and oil until well combined. Add banana, eggs, buttermilk and vanilla and beat again.
Fold the dry ingredients into the wet and mix gently until just combined.
Scoop out 1/3 of the batter into a separate bowl and mix the melted chocolate into this portion of batter.
Spoon batter into the prepared loaf tin, alternating between plain and chocolate banana batters. Use a knife to create the swirly pattern. Sprinkle the top with chocolate chips, as many or as few as you like!
Place in the oven and bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Delicious served warm or cold. Enjoy!
Banana bread with swirls of chocolate batter and topped with chocolate chips - what could be better? It's pretty darn hard to beat.
It's moist thanks to the coconut oil, buttermilk and mashed banana. I've always loved when my treats have a bit of a heartiness to them, so I added in some baby rolled oats, but feel free to substitute them for more wholewheat/plain flour if you prefer a smooth, lighter texture. I must admit that I totally forgot the vanilla when making this, and while the effect was almost unnoticeable, it lends a beautiful aroma and subtle sweetness to any baked good, so I left it on the ingredient list and will definitely remember to add it the next time I make this!
Perfect for breakfast, toasted with a pat of butter (or peanut butter? Mmmm!), perfect in large slices served with coffee/tea and even perfect for a post-dinner dessert with some chocolate sauce drizzle and a scoop of ice cream, if you're feeling indulgent!
Ingredients
1 cup all purpose flour
1/2 cup wholewheat flour
1/2 cup baby rolled oats
3/4 tsp baking soda
pinch of salt
2/3 cup unrefined sugar
1/4 cup coconut oil
1 1/2 cups mashed ripe banana (approx. 3 medium)
2 eggs
1/3 cup buttermilk
1 tsp vanilla extract
50g dark chocolate, melted
chocolate chips, for decorating
Instructions
Preheat the oven to 170 C. Line a loaf tin with baking paper and set aside.
In a medium bowl, stir together all purpose flour, wholewheat flour, oats, baking soda and salt.
In a large bowl, beak sugar and oil until well combined. Add banana, eggs, buttermilk and vanilla and beat again.
Fold the dry ingredients into the wet and mix gently until just combined.
Scoop out 1/3 of the batter into a separate bowl and mix the melted chocolate into this portion of batter.
Spoon batter into the prepared loaf tin, alternating between plain and chocolate banana batters. Use a knife to create the swirly pattern. Sprinkle the top with chocolate chips, as many or as few as you like!
Place in the oven and bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Delicious served warm or cold. Enjoy!
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