Packed with banana-ry goodness, wholemeal flour and chunks of chocolate, when sliced, toasted and spread with peanut butter, this is an absolute dream. Warm, slightly melted chocolate chunks and melty peanut butter? Yes please.
I was going to call this a Banana Breakfast Bread, but to be honest, I wouldn’t advise this as an everyday breakfast option. In the same way that my eyes roll to the back of my head and beyond when I see all of these ‘breakfast’ options such as Belvita biscuits, which are exactly the same as regular biscuits, just marketed differently. Slapped with health claims which mislead consumers into thinking they’re making a healthier choice. ‘Mm, they taste really good!’. Well, yes, Betty, that’s because they’re 27% sugar ie. worse than most sugary breakfast cereals which have been demonised as an ‘unhealthy’ option to give children. And in my opinion, rightly so. There are so many other options, that are just as easy, but with a far higher nutritional value than a bowl of damn cereal.
Rant concluded. Can you tell I don’t approve much to the marketing of Belvita ‘breakfast’ biscuits?
- 100g wholemeal flour
- 20g almond meal/flour (ground almonds)
- 1/2 tsp baking powder
- 80g coconut sugar/light brown sugar
- 1 large egg
- 75g peanut butter
- 150g over-ripe banana, plus extra for the topping
- 50g chocolate chunks or bashed up leftover easter egg
- cinnamon sugar, for dusting
- Preheat the oven to 175C. Line a oven safe baking dish with baking paper.
- In a bowl, combine the flours, sugar and baking powder.
- In a jug, add the egg, peanut butter and banana and blend until smooth.
- Add to the bowl of dry ingredients and gently fold until fully incorporated – careful not to overmix! Fold in the bashed up chocolate.
- Scrape the batter into the prepared dish and level over. Slice the extra bit of banana into coins and arrange on top of the batter. Sprinkle over cinnamon sugar and bake for 40 minutes.