The word ‘bread’ is used loosely here. Why is it that banana bread always seems to be called banana bread and not banana cake? Is it the alliteration that caused it stick? Because no banana bread I’ve ever encountered has actually been anything other than banana cake, albeit in a bread loaf shape, but still; it ain’t no bread.
That is definitely not a complaint, by the way. More an observation if you will. As, if you hadn’t already noticed, I have a rather big sweet tooth… And whilst bread is awesome, cake will probably win me over 80% of the time. Which is where making healthier cakes comes in handy, for the glutton in me.
Chocolate chips here are optional, as by accident, I made the original loaf with no chocolate chips and it still tasted good. The packet was sat right next to the bowl of batter and I still managed to forget to put them in. A prime example of my sieve brain which seems to fail me so often. But, I would 110% recommend adding them in. Everything is better when there is more chocolate involved.
- 200g ripe banana, mashed
- 2 large eggs
- 45g soya or natural yoghurt
- 60g brown sugar or coconut sugar
- 2 tsp vanilla extract
- 100g wholemeal flour
- 30g cocoa powder
- 1 tsp baking powder
- 50g chocolate chunks, opt
- Preheat the oven to 180C. Line and grease a 1lb loaf tin.
- In a large bowl, combine the dry ingredients, except the sugar. In a smaller bowl, mash the banana, beat in the eggs followed by the yoghurt, vanilla extract and finally the sugar. Add the wet to the dry ingredients and beat well until smooth and no lumps remain. Stir in the chocolate chunks, if using.
- Scrape the batter into the prepared loaf tin and bake for 40-45 minutes. Allow to cool before removing from the tin.