The ongoing saga of the manky over ripe banana continues but I’m totally winning don’t you worry about that!

This time with a delicious, marbled, dark chocolate little twist.

I figured it was about time I gave our good old classic wholewheat banana bread a dreamy little make over.

Speaking of makeovers I could totally do with one myself. I am having one of those weeks. You know the ones where you hate everything?!

Hair = Hate it

Clothes = Hate them

Food = Nothing really taking my fancy = hate it!

Until I made this loaf of banana bread.

You guys this Dark Chocolate Marbled {Wholewheat} Banana Bread is soooooooooooo good!

Totally got me out of my annoying little funk, although I still need a makeover. Im seriously in love with this hair cut, do you think I could pull it off?

The overripe banana combined with a little brown sugar gives a hint of caramel to this subtly sweet, incredibly moist (←sorry) loaf of banana bread. The wholewheat flour gives an incredible texture (and more substance, nutritional value and fibre which is always a good thing) and then there are those antioxidant rich, dreamy little dark chocolate marble swirls.

This banana bread isn’t overly sweet and is therefore a totally acceptable breakfast food right?! Made with wholewheat flour, eggs, Greek yoghurt, bananas . . . totally breakfast foods right?!

Right

I can always find a way to justify and sneak you some chocolate for breakfast.

You’re welcome.

This banana bread would also be perfect for morning or afternoon tea with a nice cup of coffee or for a double dose of antioxidant rich goodness maybe some light and refreshing green tea.

Or you could pack it in work/school lunches and your family will throw parties in your honour.

This Dark Chocolate Marbled {Wholewheat} Banana Bread would also be perfect for post workout/yoga refuel with all those complex carbs from the wholewheat flour and banana and then you get the hit of protein from the egg and Greek yoghurt. Yep totally happening.

If you’re anything like me you have a manky over ripe banana sitting on your counter as we speak/type/read so go make yourself a loaf of this totally healthy, antioxidant rich, protein packed, dark and delicious Dark Chocolate Marbled {Wholewheat} Banana Bread.

Make it, eat it, love it.

Oh and when you do, come back and let me know what you think. Or snap a pic and tag me on twitter or Instagram or both. Go on, you know you wanna

Dark Chocolate Marbled {Wholewheat} Banana Bread
Makes approx 1 loaf (12 slices) of  marvelously marbled, chocolicious banana bread

Ingredients –

1 egg

1/4 cup plain Greek yoghurt (I always, always use Chobani )

1 teaspoon of vanilla extract

1 teaspoon of coconut oil

1/4 cup milk (I use skim)

1 large manky, over ripe banana, mashed

1/3 cup brown sugar

3/4 teaspoon of ground cinnamon

1 cup wholewheat pastry flour (or regular plain flour or a combination of the 2)

2 teaspoons of baking powder

1 teaspoon of baking soda

1/4 teaspoon of salt flakes

2 Tablespoons of cocoa powder (I use Hershey’s special dark)

2 Tablespoons of water

2 Tablespoons of dark chocolate chips, roughly chopped

Method –

1 – Preheat oven to 175’C (350’F)

2 – Line a regular size loaf tin (approx 9 x 13in) with baking/parchment paper and set aside (or you could go old school and grease and flour the loaf pan, do what you feel)

3 – In a small bowl or jug using a fork whisk together egg, milk, Greek yoghurt, vanilla and coconut oil and set aside.

4 – In a medium/large bowl sift flour, baking powder, baking soda, brown sugar, cinnamon and salt flakes and whisk to combine.

5 – Add mashed banana to the flour/cinnamon mix then pour over egg/milk/yoghurt mix and stir until just combined.

6 – Transfer 1 cup of the banana batter to a small bowl or jug and add cocoa powder, water and stir until well combined.

7 – Add chocolate chips to your chocolate banana batter and stir until just combined.

8 – Pour 1/2 of the plain batter into prepared loaf pan and carefully spoon over 2/3 of the chocolate batter and use a toothpick or fork to create some dreamy chocolate swirls, careful not to over mix though.

9 – Add remaining plan batter and carefully smooth to cover the chocolate/swirl layer. The finish by dolloping the final 1/3 of chocolate batter and again use a toothpick or instrument of choice to swirl the chocolate batter into the regular batter underneath.

10 – Bake for 30-40 mins until deliciously golden and the top springs back when gently pressed. A toothpick should have just a few crumbs attached when inserted into the centre. If the top starts to brown to quickly just over it with foil and carry on baking until cooked through.

11 – Once your banana bread is all delicious and baked allow the bread to cool in the pan for 10 mins before transferring to a wire rack to cool completely.

12 – Slice and devour serve

Enjoy xoxo

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Question of the day –

What’s your fave way to use up those manky overripe bananas? Feel free to share recipes/links to recipes in comments below – Sharing is caring remember

The post Dark Chocolate Marbled {Wholewheat} Banana Bread first appeared on Better with Cake.

Today I claim another victory in the war against the over ripe banana!

I love a good banana but once that skin starts to get those manky brown flecks on it . . . total deal breaker.

Just can’t do it.

And it doesn’t even seem to matter how many (or few) bananas I buy. We just can’t eat them fast enough. How sad to have to suffer through all those dellcious smoothies and hundreds of other banana bread type recipes. It’s a tough job I know but someones got to do it.

I know I have claimed all previous recipes to be my “hands down, all time favourite” which was totally true at the time, promise . . . but this my friend takes the cake (bread/loaf?!)

Oh I love the way banana bread gets all gnarly looking on top. Seriously the best, deliciously ugly right?!

Using brown sugar keeps this lost super moist (←sorry) and gives it a hint of caramel which is seriously divine while at the same time managing to not be overly sweet. Slightly sweet banana bread with a hint or caramel, a hum of cinnamon and packed with dark chocolate chips. Oh. My. Deliciousness!

I chose to go with wholewheat flour because I just adore the incredible texture it adds but if you don’t care for it or don’t have any we can no longer be friends just use regular plain flour, no problem.

Antioxidants from dark chocolate chips, bananas and wholewheat flour means its totally healthy and perfectly acceptable to eat for breakfast. Right?

So go make this bread already. It’s insanely delicious and I know you have some manky old over ripe bananas just sitting and waiting, begging to be made into a seriously addicting, delicious loaf to be devoured in mere minutes. You know you want to

Brown Sugar Choc Chip Wholewheat Banana Bread
Makes one delicious loaf, 12-16 glorious slices

Ingredients –

1/4 cup greek yoghurt (I use chobani 0% plain greek yoghurt)

2 Tablespoons of milk

1-2 over ripe bananas, mashed.

1/3 cup brown sugar

1 egg

1 tsp vanilla extract

3/4 cup wholewheat flour (or regular plain flour)

1/2 teaspoon ground cinnamon

2 teaspoon baking powder

1 teaspoon baking soda

1/4 tsp salt flakes

2 Tablespoons of chocolate chips

Method –

1 – Preheat oven to 175’C (350’F) and prepare your loaf pan (grease and flour or line with parchment/baking paper) then set aside.

2 – In a large bowl place yoghurt, banana, egg and vanilla and stir to combine.

3 – Sift in the brown sugar and stir until well combine.

4 – Sift the flour, baking powder, baking soda, cinnamon and salt over your yoghurt/banana/egg mix and stir until just combined. (if mixture is overly thick add in the 2 extra tablespoons of milk)

5 – Add in choc chips, give a stir or two to fold them into the banana batter but be careful not to over mix. Remember they will stir themselves through a little more while your pouring the batter into the loaf pan.

6 – Pour batter into the prepared loaf pan and bake for approx 40 mins, or until top is golden and springs back when lightly pressed. A toothpick should have just a few crumbs attached when inserted into the centre

7 – Allow your banana bread to cool in the pan for 10 mins then remove transfer to a wire rack to cool completely.

8 – Slice and serve

Enjoy xo

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Question of the day –

How do you use up your manky over ripe bananas?
If you have a recipe feel free to leave it in the comments below, I’d love to check it out.

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The post Brown Sugar Choc Chip Wholewheat Banana Bread first appeared on Better with Cake.

so I made you these

Healthy banana muffins packed with mini m&ms.

Why?

Because I had yet another manky over ripe banana (or 2) to use and well . . . what can I say,

I like you

So sit down, grab a cup of coffee (or tea) and have a muffin.

You deserve it.

Banana & Mini M&M Muffins

Ingredients –
Slightly adapted from this recipe from Eat Live Run
Makes approx 12

2 medium (seriously over ripe) bananas, mashed
1 egg
2 tsp vanilla extract
4 Tbsp plain greek yoghurt (I used Chobani plain 0%)
1/2 cup brown sugar
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt flakes
1 1/2 cup plain flour
2 Tbsp mini m&ms

Method –

Preheat oven to 175’C (350’F)

Line a cupcake tray with paper cases and set aside.

In a medium bowl, peel and mash your manky bananas.

Realise you mashed them in a small bowl and now transfer to a medium size bowl instead, sorry. Don’t be like me :/

Add egg,

vanilla,

yoghurt,

then mix until well combined.

Sift flour, sugar, baking powder, baking soda and salt over banana batter,

and stir until just combined.

Add mini m&ms and carefully stir to combine but do not over mix.

Spoon batter into lined cupcake tray and bake for approx 12-15 mins,

until toothpick has just a few moist crumbs attached when inserted into the middle.

Allow to cool if you have the patience that I am seriously lacking

or proceed with caution as they are VERY (although delicious) hot!

uh, yep . . . soooo good!

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Printable Version –

Banana & Mini M&M Muffins

Ingredients –
Slightly adapted from this recipe from Eat Live Run
Makes approx 12

2 medium (seriously over ripe) bananas, mashed
1 egg
2 tsp vanilla extract
4 Tbsp greek yoghurt (I used Chobani)
1/2 cup brown sugar
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt flakes
1 1/2 cup plain flour
2 Tbsp mini m&ms

Method –

Preheat oven to 175’C (350’F)

Line a cupcake tray with paper cases and set aside.

Peel and mash your manky bananas.

Realise you mashed them in a small bowl and now transfer to a medium size bowl instead, sorry.

Add egg, vanilla, yoghurt and mix until well combined.

Sift flour, sugar, baking powder, baking soda and salt over banana batter and stir until well combined.

Add mini m&ms and carefully stir to combine but do not over mix.

Spoon batter into lined cupcake tray and bake for approx 15 mins, or until toothpick has just a few moist crumbs attached when inserted into the middle.

Allow to cool if you have the patience that I am seriously lacking or proceed with caution as they are VERY (although delicious) hot!

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Nutritional Info (approx per muffin) obtained using fatsecret.com –

Cal – 117
Fat – 0.9
Protein – 2.6
Carbs – 21.7
Fiber – 0.9

The post Banana Muffins with mini M&M first appeared on Better with Cake.