Chocolate banana bread: a classic reinvented with more protein thanks to Natrel Plus. Available in bread or muffin versions, it’s the perfect breakfast to enjoy at home or on the go.
Serves
12
Preparation
10 min
Cooking
25 min
Ingredients
Dry ingredients
- 1½ cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tbsp. cocoa powder
- Pinch of salt
- ½ cup cane sugar
- ½ cup dark chocolate chips (allow a little more for garnishing)
Wet ingredients
- 3-4 bananas, ripe and pureed
- ½ cup Natrel Plus Chocolate 2%
- ½ cup vegetable oil
- 1 tsp. cider vinegar
Preparation
- Preheat the oven to 350 °F (180 °C).
- Grease the cups of a muffin pan.
- Combine all dry ingredients in a bowl.
- Combine the banana purée, oil, chocolate milk and vinegar.
- Pour the wet preparation into the dry preparation and mix well.
- Fill the muffin cups to three-quarters. Garnish with a few chocolate chips and bake for 25 minutes.
- Let cool and turn the muffins out of the pan.
Note: For the banana bread version, pour the mixture into a greased rectangular pan and bake for 1 hour. Let cool completely before removing from the pan.
