Ash from @ashleigh.cooks has given her popular healthier banana bread a chocolatey protein boost with Unrefined Nutrients Kids Immune Protein Cacao Cavalry. It's moist, rich and naturally sweetened with ripe bananas and a little maple syrup, with melty chocolate and a caramelised banana on top.
Bake a loaf on the weekend, slice and freeze, and you've got lunchbox treats sorted for the week (or two)! It's mixed in two bowls with simple pantry ingredients, and a slice packed frozen in the morning is thawed by lunchtime.
Why it's a lunchbox win
10 slicesFrom one loaf
3 monthsIn the freezer
ThawedBy lunchtime
Tin: a loaf tin about 22 x 11 cm (9 x 4 in), greased and lined with baking paper.
Ingredients
Wet ingredients
- 4 very ripe bananas, mashed (plus one for the top)
- 1/2 cup extra virgin olive oil
- 1/3 cup maple syrup
- 2 large eggs
- 1/2 cup Greek yoghurt (or sour cream)
- 1 tsp vanilla extract
- 1 to 2 tbsp milk, if needed
Dry ingredients
- 225g (8 oz / 1 1/2 cups) plain flour
- 60g (2 oz / 6 tbsp) Unrefined Nutrients Kids Immune Protein (Cacao Cavalry)
- 2 tbsp cocoa powder
- 2 tsp baking powder
- 1/4 tsp bicarb soda
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp fine salt (optional)
Chocolate and topping
- 90g (3 oz) milk or dark chocolate, roughly chopped, for the batter (about 4 rows)
- 45g (1.5 oz) milk or dark chocolate, roughly chopped, for the top (about 2 rows)
- 1 banana, halved lengthways
- 1 tsp maple syrup, extra, for brushing
- Flaky sea salt, to finish (optional)
Method
- 01Preheat the oven to 180°C (355°F) fan-forced. Grease a loaf tin (about 22 x 11 cm / 9 x 4 in) with butter, then line it with baking paper, leaving an overhang.
- 02In a large bowl, mash the bananas well. Add the olive oil, maple syrup, eggs, yoghurt (or sour cream) and vanilla, and whisk until smooth.
- 03In a separate bowl, whisk together the flour, Unrefined Nutrients Kids Immune Protein Cacao Cavalry, cocoa, baking powder, bicarb, cinnamon and salt (if using) until there are no lumps.
- 04Tip the dry ingredients into the wet and fold until just combined. The batter should be thick but spoonable. If it's stiff, loosen it with 1 to 2 tbsp milk. Fold the 90g of chocolate through the batter.
- 05Spread the batter into the tin. Lay the banana halves cut-side up on top and brush them with the extra 1 tsp maple syrup, then scatter the 45g of chocolate around them.
- 06Cover loosely with foil and bake for 35 minutes.
- 07Remove the foil and bake for a further 30 to 35 minutes, until the top is caramelised.
- 08Test with a skewer in two or three spots. It's done when it comes out with moist crumbs, not wet batter. If it's still wet, bake in 5 to 10 minute bursts.
- 09As soon as it comes out of the oven, sprinkle with a small pinch of flaky sea salt, if using. You can also brush the top with maple syrup straight out of the oven, for a 'glossy' finish.
- 10Cool in the tin for 15 minutes, then on a wire rack until completely cool before slicing into 10.
🥄 Greek yoghurt, or sour cream?You can swap the Greek yoghurt for sour cream. I do this if I'm baking for guests, or making a loaf for a friend, because the banana bread is extra delicious and indulgent with the sour cream (but it won't be as protein rich).
🍌 Tip for ripe bananasIf you don't have ripe bananas at home, you can ask your local greengrocer or fruit shop if they have any overripe ones out the back. I find they usually do! They're often cheaper too, and they're perfect for banana bread.
📦 StorageSlice and freeze individually wrapped for up to 3 months. I wrap each piece in baking paper and freeze them separately (in a ziplock bag, 1 or 2 in a pack). Pack a slice frozen in the morning and it'll be thawed by lunch.
💛 More recipesMade this? Tag @ashleigh.cooks and @the__unrefined, we love seeing your creations! For more ideas, browse our recipes for the whole family.
