A lockdown favourite worldwide, I knew I had to give this a try. Made out of part oat flour, these loaves turned out super soft, moist and chocolatey. This recipe is an absolute winner and a must try for anyone looking for a healthy-ish yet slightly indulgent weekend dessert, snack or lunch (in my case) 🙂
I am quite selective when it comes to bananas. I am not a big fan of the fruit in it’s natural state but give them to me in pazham pori (fritters) or in any form mixed with chocolate, I will happily devour them in one sitting 🙂
I spent a few hours researching healthier versions of this classic recipe; one that would give me the perfect combination of more wholesome ingredients and texture without jeopardizing taste. You can imagine just how thrilled I was with the outcome of the experiment. The secret to a perfectly soft and moist banana bread when you’re using oat flour – Add a bit of hung curd or yoghurt to the mix. This does wonders to the texture, so be sure not to leave this key ingredient out.
If you like banana bread that has a deep chocolate flavour, a nutty surprise and is not overwhelmingly sweet, then this one is perfect for you. Part adapted and part my own, this recipe needs just a few ingredients, requires minimal prep-time and is a joy to bake.
Here’s a play by play of the recipe. Scroll down to see the full set of instructions.
Choco-Hazelnut Banana Bread
- This recipe gives you 10 slices. Size represented in the picture above.
- 3 medium sized ripe bananas (brown and spotted, preferably)
- 2 eggs (at room temperature)
- 1/4 cup (60mL) vegetable oil
- 1/4 cup (60g) butter
- 1/2 cup (100g) brown sugar
- 1/2 cup yoghurt or hung curd (thick, sieved dahi)
- 1 cup whole wheat flour (Aata)
- 3/4 cup oat flour
- 1/4 cup natural unsweetened cocoa powder
- 1/2 tsp (2.5g) baking powder
- 1 tsp (5g) baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 cup (90g) dark chocolate, coarsely chopped (I use 55% cocoa)
- 1/4 cup hazelnuts (or any nuts or dried fruits you prefer)
- To begin, combine all the dry ingredients ie; the flour, cocoa powder, baking soda, baking powder and salt in a large bowl. Whisk well and set aside.
- In another bowl, combine the butter, oil and sugar. Whisk until well combined.
- Add the eggs, at room temperature one at a time. Whisk.
- Add the ripe mashed bananas, yoghurt, cinnamon and vanilla essence. Mix until well combined.
- Add the dry ingredients to the mixture and mix until just combined. Make sure you add the dry mix one third at a time.
- Add the grated/ chopped dark-chocolate and nuts to the mix. Fold with a spatula until just combined. Do not over mix). Reserve some chocolate to sprinkle on top.
- Preheat the oven to 320F/160C and lightly grease a 25.5 cm x 13 cm loaf pan.
- Pour the batter into the greased loaf pan. If desired, sprinkle on some additional cinnamon and reserved chocolate pieces.
- Bake for 50 minutes until the top has risen and the bread starts to pull away from the sides. The toothpick should come out clean. The toothpick could have some remnants of the melted chocolate topping, so don’t let that fool you into over baking.
- Allow to cool for 10 minutes, then transfer on to a rack to cool completely. Slice, serve and enjoy with a warm cup of tea or coffee !
Storage: Store any leftovers in an airtight container for up to 3 days.