Chocolate Banana Bread with Cookie Dough Filling

Ingredients

• 3 very ripe bananas (edible portion; about 354 g total)
• 100 g oat flour (Alternatively, use rolled oats if processing the ingredients in a blender)
• 4 EL plain yogurt (about 60 g)
• 2 EL almond butter (for the banana bread batter)
• 4 EL cocoa powder (unsweetened cocoa powder)
• salt (1 pinch for the banana bread batter)
• 0.5 Pck cream of tartar baking powder (half a packet)
• 60 g oat flour (for the cookie dough filling)
• 1.5 EL maple syrup (Source specifies 1–2 tbsp; adjust the amount to taste)
• 1 EL almond butter (for the cookie dough)
• 30 ml water (for the cookie dough)
• salt (a pinch for the cookie dough)
• 30 g dark chocolate chips (Alternatively, chop high-cocoa dark chocolate)

Steps

1. 1

   Prepare the banana bread batter using the very ripe bananas, 100 g oat flour, plain yogurt, 2 tbsp almond butter, cocoa powder, a pinch of salt, and the cream of tartar baking powder. If desired, use rolled oats instead of oat flour and process the ingredients in a blender.

2. 2

   For the cookie dough filling, mix 60 g oat flour, 1–2 tbsp maple syrup, 1 tbsp almond butter, 30 ml water, and a pinch of salt.

3. 3

   Fold the dark chocolate chips or chopped high-cocoa dark chocolate into the cookie dough.

4. 4

   Pour half of the banana bread batter into a loaf pan.

5. 5

   Spread some of the cookie dough over the batter as the filling.

6. 6

   Cover with the remaining banana bread batter.

7. 7

   Spread the remaining cookie dough on top and use it as a crumble topping.

8. 8

   Bake the banana bread for about 40 minutes at 180 °C.

9. 9

   Enjoy the finished banana bread.

Notes

The source does not specify the exact size of the loaf pan or whether the banana bread should cool before serving. The amount of maple syrup can range from 1 to 2 tbsp.

Nutrition per serving

• Dessert
• Baking
• Vegetarian
• Chocolate
• Banana
• Oats
• Cookie Dough
• Sweet Treat