Yogurt Banana Bread
I’ve been baking a lot these days and I usually try to balance the carbs by not adding sugar to my cakes.
This recipe is a variation of my chocolate orange bundt cake. You can make this completely gluten-free by using cassava flour. I used stoneground brown flour because I wanted to lower the carb content just a tad.
This weekend my mother and I were arguing a lot so I decided to bake her a banana loaf with white chocolate chips as a peace offering. She didn’t say much to me during tea time but she ate her portion quickly and went back for another slice.
Anything sweet goes down really well with my mum.
What she didn’t know was that I didn’t actually use any refined sugar in this cake. It’s sweetened by honey, banana, the chocolate chips and a drizzle of maple syrup.
Ingredients
5 small banana’s (mash 4)
1/2 tsp bicarbonate soda
3/4 baking powder
1 cup cassava flour
1 cup stoneground flour (If you don’t have cassava, you can use 2 cups stoneground flour)
1 tsp fine salt
3/4 cup olive oil
2 tsp vanilla essence
1/2 cup yogurt
3 large eggs
1/2 cup raw honey, melted
1 tbsp maple syrup
1/3 cup white chocolate chips
Method
Preheat oven to 190 degrees
In one bowl, whisk baking powder, salt and flour together.
Mash banana and add baking soda to it and mix well. Set aside.
In another large bowl, add eggs, honey, olive oil, yogurt, and vanilla. Whisk together for 1 minute before adding mashed banana.
Make a well in the dry ingredients and pour in wet ingredients.
Add chocolate chips to the bowl and with a metal spoon, gently fold the mixture.
Pour batter into a large loaf pan that is well greased or sprayed generously with Spray-And-Cook.
If you have leftover white chocolate chips sprinkle a few over the top.
Cut the final banana in half, and starting from the middle, cut out even rings and eat the ends. Press a few of the rings into the batter over your white chocolate chips.
Bake in a preheated oven for 40-45 minutes or until the skewer comes out clean.
With a fork, prick your loaf down the middle and drizzle the cake while it’s still hot in the pan with Maple syrup. You can omit this step if you don’t want the cake to be very sweet.
Let the cake cool completely before tipping it out of the pan.
