For this banana bread, I used up ripe bananas, ground almonds and some milk chocolate left over from my last baking session. I chop the chocolate into small pieces and fold it into the batter so there is a little in each slice.
Ripe bananas and chocolate pieces
Bananas with brown spots on the skin work well. Weigh out 240 g peeled banana for this recipe. Small milk chocolate pieces distribute nicely through the batter; leftover couverture works too.
Mix the batter briefly
Mash the bananas first, then mix with the eggs and oil. Add the flour, almonds and baking powder afterwards. Stop mixing once the dry ingredients are moistened, then fold in the chocolate pieces.
Bake and cool before slicing
Use a 30 cm loaf tin. Bake at 180°C conventional heat for about 50 minutes and test the centre with a wooden skewer. Let the loaf cool briefly in the tin, then on a wire rack before slicing.
Kitchen tip
Test a spot without chocolate: melted chocolate on the skewer does not mean the batter is still raw.
Easy recipe
Chocolate Chip Banana Bread with Almonds
No ratings yetMoist banana bread with chocolate pieces, ground almonds and unsweetened almond milk. An easy recipe for ripe bananas, baked in a 30 cm loaf tin.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 16 slices
Ingredients
- 240 gpeeled banana, about 2 ripe bananas
- 3eggs
- 2 tablespoonscanola oil
- 50 gground almonds
- 180 gflour
- 8 gvanilla sugar
- 1 teaspoonbaking powder
- 100 mlunsweetened almond milk
- 30 gwhole milk chocolate in pieces
- 1 tsprapeseed oil, for greasing
Instructions
Nutrition per serving
- Calories
- 117 kcal
- Protein
- 3.3 g
- Carbohydrates
- 14.5 g
- Sugar
- 3.6 g
- Fat
- 5.3 g
- Saturated fat
- 1 g
- Fibre
- 1.2 g
- Salt
- 0.1 g
Data source: USDA SR28
Recipe: Corinna · kitchensplace