Ingredients:
- 200g Organic Self Raising
- 50g Agave Syrup
- 60g Brown Sugar
- 50ml Milk (your choice)
- 2 Eggs
- 1 Tsp Baking Powder
- 1 Tbsp Cinnamon
- 3 Ripe Bananas
- 100g Dark Chocolate Chips
- Pinch of Salt
Cinnamon & Chocolate Banana Bread Recipe
Cinnamon & Chocolate Banana Bread Recipe
Cinnamon & Chocolate Banana Bread Recipe
"A delicious Dark Chocolate Banana bread with hints of Cinnamon, a perfect sweet treat! Slice and have with your favourite spread or even slather with some butter. This bake was a favourite of mine at university. It's simple, quick to make, and cost effective. As well as being a perfect way to use up leftover ingredients - and it's always a crowd pleaser too!"
Kindly shared by Daisy from the Marketing team, happy baking everyone!
- Baker: Daisy Calder-Smith
- Flours Used: Organic Self Raising
- Prep Time: 20 Minutes
- Bake Time: 40 Minutes
- Makes: One Loaf
Cinnamon & Chocolate Banana Bread Method
- Pre-heat your oven to 175 Degrees Celsius (fan).
- Then mash your bananas into a bowl until you get a soft texture.
- Add all of your remaining wet ingredients - including the Agave Syrup, Milk, and Eggs - to your mashed bananas and stir gently.
- Measure the flour and sift onto the wet ingredients. Add the Cinnamon, Baking Powder, Brown Sugar and a pinch of Salt – continue to stir through till you get a thick and silky texture.
- Pour your whole bag of Dark Chocolate Chips (or the amount you prefer). The more you use, the richer and more decadent the flavour.
- Transfer your mixture into a cake tin/loaf tin, you can sprinkle some Chocolate Chips on top of the mixture before placing into the oven for a rustic look!
- Leave to bake for around 35-40 minutes or until golden brown all over. I like to take it out a little before then leave to cool for a gooey and more indulgent Banana Bread.
- Finally eat and enjoy, perfectly paired with a cup of coffee!