A simple, flavoursome quick bread that is great for a morning tea treat. Perfect on it's own or with your favorite toppings!
Preheat oven to 180 and line a loaf pan with baking paper.
With an electric beater, cream sugar and coconut oil until smooth. Add the banana, egg, yogurt, maple syrup and vanilla, mix until just combined.
Whisk together the flour, baking powder and salt in a small bowl. Add the chocolate and pecan into the flour and stir through.
Gently fold the flour mixture into the banana until just combined.
Pour the batter into the prepared loaf tin and bake for 60 minutes or until a cake tester comes out clean. Remove from the oven and cool on a wire rack.
Enjoy!
SHORT DESCRIPTION
A simple, flavoursome quick bread that is great for a morning tea treat. Perfect on it's own or with your favorite toppings!
DESCRIPTION
Preheat oven to 180 and line a loaf pan with baking paper.
With an electric beater, cream sugar and coconut oil until smooth. Add the banana, egg, yogurt, maple syrup and vanilla, mix until just combined.
Whisk together the flour, baking powder and salt in a small bowl. Add the chocolate and pecan into the flour and stir through.
Gently fold the flour mixture into the banana until just combined.
Pour the batter into the prepared loaf tin and bake for 60 minutes or until a cake tester comes out clean. Remove from the oven and cool on a wire rack.
Enjoy!
INGREDIENTS
3/4 cup organic rapadura sugar 1/3 cup organic coconut oil, melted 1 cup mashed banana 2 large free-range eggs 1/2 cup organic coconut yogurt 1/4 organic maple syrup (optional) 1 tbsp vanilla extract 1 1/2 cups organic unbleached plain flour 1 tbsp aluminium-free baking powder 1/2 tsp himalayan salt 80g Creamy Dark 55% dark chocolate, broken into chunks 3/4 cup australian pecans, chopped
Method
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