My daughter wanted to make a healthier banana bread without sugar, so she added a few chocolate chips – but dark chocolate! The banana bread turned out really well and lasted almost a week:
Read also: Recipe: Banana oatmeal with peanut butter
Photo by Sabine, meinhaushalt.at
First, preheat the oven to 180°C (356°F) top and bottom heat.
Then, in one bowl, first combine the wet ingredients: the bananas, eggs, maple syrup, vanilla extract and the skyr; beat well with a hand mixer.
In a separate bowl, now mix the dry ingredients: flour, baking soda, baking powder, cinnamon and the salt.
Now mix the dry ingredients with the wet ones and stir well.
Now add some of the chocolate chips (set aside about 1 tbsp) to the mixture and stir them in.
Grease a baking pan with a little butter and dust with some flour, pour in the batter, and sprinkle with the remaining chocolate chips.
Bake the banana bread at 180° C (top and bottom heat) for about 50 to 55 minutes.
The banana bread should be lightly golden brown and, when you insert a wooden skewer, it should come out dry.
Let it cool thoroughly.
When it is completely cooled, remove it from the baking pan and keep it wrapped on your plate.
If the batter is a bit too dry, simply add a splash of milk (or oat milk). Just don't add too much liquid. As it cools, the banana bread may sink slightly in the middle, which is completely fine. The bread keeps well, wrapped, for up to a week.
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