Chocolate-chip banana bread
PersonalPoints™ per serving
1 hr 5 min
Over-ripe bananas come to the rescue in a delicious chocolate-studded version of this classic bread
1 cup(s), (220g)
180 g, mashed (3/4 cup)
99% fat-free vanilla yoghurt, sweetened
White self-raising flour
1½ cup(s), sifted
Dark chocolate chips
70 g, (1/2 cup)
- Preheat oven to 180°C or 160°C forced. Lightly spray a 22cm x 12cm (top measurement)loaf tin with oil. Line base and two long sides with baking paper, allowing paper to hang over the edge.
- Place sugar, oil and eggs in a medium bowl and whisk until combined. Stir in mashed banana and yoghurt. Fold in flour and chocolate bits. Spoon mixture into prepared tin. Bake for 50-55 minutes or until cooked when tested with a skewer. Stand bread in tin for 5 minutes before turning out onto a wire or rack to cool. Serve bread warm or toasted.
TIPS: You will need 2 medium bananas for this recipe.Store this bread in an airtight container for up to 3 days. Alternatively, cut into slices, then place in individual plastic bags and label, date and freeze for up to 3 months.