Double Dark Chocolate Banana Bread with Fleur de Sel

Ingredients

• 3 Very ripe bananas (About 300 g peeled)
• 2 Eggs
• 100 g Plain skyr
• 150 g Flour (Wheat flour)
• 25 g Unsweetened bitter cocoa powder
• 8 g Baking powder
• 80 g 70% dark chocolate (Chopped; 60 g for the batter and 20 g for the top)
• 1 c. à café Vanilla extract
• Fleur de sel (For sprinkling; amount unspecified)

Steps

1. 1

   Preheat the oven to 180 °C. Line a loaf pan with parchment paper.

2. 2

   Peel the bananas and mash them in a large bowl.

3. 3

   Add the eggs to the mashed bananas and mix.

4. 4

   Add the skyr and vanilla extract, then mix well.

5. 5

   Fold in the flour, bitter cocoa powder, and baking powder without overmixing.

6. 6

   Chop the dark chocolate. Fold 60 g of the chopped chocolate into the batter and set aside the remaining 20 g for the top.

7. 7

   Pour the batter into the prepared pan.

8. 8

   Sprinkle the reserved chocolate and some fleur de sel over the top.

9. 9

   Bake at 180 °C for 45 to 50 minutes. Check for doneness with a knife: it should come out with a few moist crumbs.

10. 10

    Let cool before slicing and serving.

11. 11

    To restore a very moist texture, reheat a slice in the microwave for a few seconds before enjoying.

Notes

The transcript differs from the written recipe in some details (flour, baking powder, and chocolate distribution): the quantities and method written in the description were retained. The description indicates approximately 210 kcal per serving for 8 servings; the image displays 220 kcal. The cooling time is not specified.

Nutrition per serving

• breakfast
• afternoon snack
• dessert
• chocolate
• no added sugar
• no added fat
• oven-baked
• banana