A fresh new blog means a fresh new recipe—and this here is me in a nutshell. I’m obsessed with banana bread as it is. Those who have followed me on @delishbella for awhile know i’ve tried just about every recipe under the sun. During my uni days I was averaging a fresh loaf each week, come to think of it I probably have banana bread to thank for half my degree. I then had a bit of a dry spell which came from completely overdoing this simple loaf of bread… I think I went without it for a good six months. But now, thanks to a handful of rich chocolate chips and a few too many raspberries, we are back.
One of my go-to online food stores is Natural Things NZ. Every new, innovative product you see in the health market is on there. From freeze-dried collagen powders to nitrogen cold-brew coffees and probiotic bars—it’s a great website to look when you’re needing a lifestyle pick-me-up. They also stock the full range of Pana Chocolate which in itself is enough of a reason to go on the site. This loaf uses the ‘Eighty’ range which brings quite a rich, moreish taste. I roughly chopped up about 1 1/2 blocks for this loaf but even 1 would do the trick—it’s a lot richer than most 80% chocolate ranges so although it’s on the expensive side, you definitely don’t need a lot.
I haven’t tried any vegan alternatives to this loaf but I imagine you could try omitting the natural yogurt for a lighter coconut yogurt and simply use flax eggs for the eggs. If you do try i’d love to know how it turns out! It’s only been out of the oven for 3 hours and it’s almost been demolished already… trust me, this recipe is here to stay. It’s ridiculously fluffy and moist so I didn’t feel the need to serve it with any extra butter or jam. You know that you’ve done well when a banana loaf is good on it’s own! You want to bake it in the oven until the outside is golden brown, that will give the perfect element of crunch to your slice when you’re eating it. This is your on-the-go breakfast, afternoon tea pick-me-up or serve it dessert style alongside ice cream or creammy yogurt with extra berries & chocolate. YUM.
- 1 1/4 cup banana, mashed
- 1 cup raspberries
- 1/2 cup dark chocolate, chopped
- 1 1/2 cups wholewheat flour
- 1/3 coconut sugar (or brown)
- 1/4 cup coconut oil, melted
- 1/4 cup probiotic greek yogurt
- 2 eggs, beaten at room temperature
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- Preheat the oven to 170 celsius and prepare your loaf tin by lining it with baking paper or greasing with coconut oil.
- In a medium bowl combine together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In a large bowl whisk together the coconut oil, beaten eggs, coconut sugar and yogurt. Now add in the mashed banana.
- Slowly add the dry mixture to the wet mixture, being careful not to over mix. Gently fold in the raspberries and chocolate chips until just combined.
- Pour the mixture into your prepared loaf tin and bake in the oven for 45 minutes or until a skewer comes out clean. Leave the loaf in the tin for 15 minutes to cool until moving to a wire rack to further cool. It’s best served warm out the oven—enjoy!
P.S. For those getting on board making New Zealand plastic free, Natural Things NZ have just begun stocking these great organic string carry bags perfect for grocery shopping—unlike the above image. They’re made with certified organic unbleached cotton and have a good aesthetic to them—so if you’re like me and making the change towards a plastic-free lifestyle but struggle with finding an alternative, this is a good option.