Soft, fluffy, moist banana bread dotted with melted chunks of the new Milkybar Chocolate Crumble bar. Simple, easy and delicious!
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Ingredients
- 2 medium Very ripe bananas
- 100 grams Greek yoghurt I used Fage 5% Greek Yoghurt
- 1 teaspoon Vanilla extract
- 2 tablespoons Maple syrup
- 3 medium Eggs
- 220 grams Self-raising flour
- 1 teaspoon Baking powder
- 2 teaspoons Ground Cinnamon
- 84 grams (1 bar) Milkybar Chocolate Crumble
Optional decoration:
- 1 medium Banana
Instructions
- Preheat the oven to 180°C fan / 200°C conventional.
- Line the base and sides of a 2lb loaf tin with greaseproof paper.
- In a big bowl, mash the bananas using a fork or potato masher.2 medium Very ripe bananas
- Add the yoghurt, vanilla extract, eggs and maple syrup and whisk to combine.100 grams Greek yoghurt, 1 teaspoon Vanilla extract, 3 medium Eggs, 2 tablespoons Maple syrup
- In a seperate bowl, stir the flour, baking powder, and cinnamon together.220 grams Self-raising flour, 1 teaspoon Baking powder, 2 teaspoons Ground Cinnamon
- Add the dry ingredients to the wet and fold until the mixture comes together.
- Chop the Milkybar Chocolate Crumble bar into small 1cm chunks and fold into the mixture.84 grams (1 bar) Milkybar Chocolate Crumble
- Spoon the mixture into the loaf tin and spread it out evenly. For the decoration, slice a banana in half and arrange it on top.1 medium Banana
- Bake in the centre of the oven for 45-50 minutes or until risen and golden.
- Leave to cool for 10 minutes in the baking tin, then lift out and leave to cool on a wire rack.
- Cut into 10 thick slices and enjoy!
