Tuesday, December 13, 2016

Chocolate-chip banana bread

Chocolate and bananas - can you think of a better way to start your day?

Chocolate-chip banana bread
Energy
2769kJ
Fat saturated
20.00g
Fat Total
31.00g
Carbohydrate sugars
52.00g
Carbohydrate Total
82.00g
Dietary Fibre
g
Protein
11.00g
Cholesterol
mg
Sodium
678.53mg

All nutrition values are per serve.

  1. Step 1

    Preheat oven to 200°C. Brush two 9 x 19cm (base measurement) loaf pans with melted butter to lightly grease.

  2. Step 2

    Place the flour, white and dark chocolate bits, sugar, coconut and bicarbonate of soda in a large mixing bowl. Stir until well combined.

  3. Step 3

    Combine the banana, milk, butter and eggs in a medium bowl. Add to the flour mixture and stir until just combined. Pour mixture evenly among prepared pans and use the back of a spoon to smooth the surface. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre of the bread comes out clean. Turn onto a wire rack to cool. (To freeze, see below.)

  4. Step 4

    To serve: Preheat a grill on high. Cook slices under preheated grill, about 6cm from heat source, until golden brown on both sides. Serve immediately with butter.

You will need 2 medium bananas for this recipe. To freeze (up to 3 months): Slice bread into 2cm-thick slices. Wrap individual slices in plastic wrap. Place in plastic zip-lock bags (with air expelled) or in an airtight container. Label, date and freeze. To thaw: Stand frozen slices of bread at room temperature for 30 minutes.

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