Chocolate Banana Bread with Chocolate Crunch Crust

We challenged our recipe developer to come up with three lunchbox friendly recipes featuring our Chocolate Breakfast Puffs, that are simple for mums and kids to make, and are importantly, nut free!

Happy baking!

Serves: 12 slices

Prep time:15 minutes

Cooking time:60 minutes

Ingredients 

• 1 1/4 cup spelt flour or wholemeal plain flour (or use gluten-free plain flour if you prefer)
• 1/4 cup raw cacao powder
• 1 teaspoon baking soda
• ½ teaspoon sea salt 

Wet Ingredients

• 1/2 cup (110g) butter, melted
• ¾ cup coconut sugar
• ½ cup natural yoghurt
• 2 large free-range eggs
• 3-4 very ripe bananas (1½ cups mashed)

Topping

• ¾ cup Farmer Jo Chocolate Breakfast Puffs

Method

1. Preheat oven to 180℃ and grease and line a standard loaf tin.
2. Add the dry ingredients to a large bowl and mix to combine.
3. Add the melted butter and coconut sugar to a large bowl. Whisk vigorously with a whisk until well incorporated. Add in the yoghurt, eggs and banana. Mix well to combine. Add in the dry ingredients and mix together with a wooden spoon until you form a smooth batter.
4. Transfer the batter into the prepared loaf tin. Sprinkle over the Farmer Jo Chocolate Breakfast Puffs to cover the top entirely.
5. Place the loaf into the oven, with a sheet of baking paper covering the top (this will ensure the Farmer Jo Chocolate Breakfast Puffs doesn’t burn with the long cook time). Bake for 60 minutes, or until an inserted skewer comes out clean.
6. Remove from the oven and allow to cool completely before removing from the tin and slicing. 

Notes / Tips

To freeze: Slice the entire loaf of Chocolate Banana Bread. Individually wrap them in baking paper or place into ziplock bags. Freeze for up to 3 months. Transfer to the fridge to defrost overnight. Or, place into kids lunchboxes frozen and they’ll defrost by lunch time.

Tastes best warmed gently in the toaster after being frozen.