1 CUP = 250 ml
INGREDIENTS
- 1.25 cups mashed banana from 3 or 4 overripe bananas
- 1/3 cup organic raw sugar can use any type of sugar
- 1/3 cup light olive oil or any oil
- 2 teaspoons vanilla extract or powder
- 1.5 cups whole wheat flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup chopped walnuts
- 1/2 cup chopped vegan dark chocolate
INSTRUCTIONS
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Preheat your oven at 350 F or 180 C. Grease and dust a 9 x 5 loaf tin.
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In a large bowl, add the peeled ripe bananas and mash well with a fork. Mash thoroughly and measure the puree. You will need around 1 1/4 cup banana puree.
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Now combine banana puree, olive oil, sugar in a bowl.
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Using an electric beater or hand held wire whisk, whisk everything well until light and fluffy.
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Add wheat flour, salt, vanilla powder baking soda to the wet mixture one by one in the mentioned order.
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Cut and fold gently only until no flour streaks are seen. Do not over mix.
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Throw in chopped walnuts and chocolate chunks. Fold very gently.
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Pour the banana bread batter into prepared tin.
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Bake in the hot oven for 35-40 minutes or until a tester comes put clean.
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Let cool, slice and serve banana bread as snack or breakfast.
NOTES
- Use overripe bananas for best results
- You can reduce sugar and use 1/4 cup if preffered
- Do not over mix the batter
- You can double the recipe.
NUTRITION
Serving: 19 x 5 loafCalories: 308kcal
