Mini Choc Chip Banana Loaves

Ingredients

• 1 cup ripe banana (mashed; approximately 2.5 medium or 2 large bananas)
• 2 eggs
• 0.25 cup milk of choice
• 0.333 cup extra virgin olive oil
• 0.5 cup pure maple syrup
• 1 tsp vanilla extract
• 1 tsp bicarb soda (baking soda)
• 1.75 cup wholemeal flour (whole wheat flour)
• 0.5 tsp cinnamon
• salt (pinch)
• 200 g choc chips

Steps

1. 1

   Preheat your oven to 165°C (330°F).

2. 2

   Grease an 8-hole mini loaf tin thoroughly.

3. 3

   Place the first 6 ingredients (mashed banana, eggs, milk, olive oil, maple syrup, and vanilla extract) into a blender.

4. 4

   Blitz the ingredients in the blender until they are well combined.

5. 5

   Pour the blended mixture into a large mixing bowl.

6. 6

   Add the remaining ingredients (bicarb soda, wholemeal flour, cinnamon, salt, and choc chips) to the bowl.

7. 7

   Gently mix the dry ingredients into the wet mixture until just combined; do not overmix.

8. 8

   Spoon the batter evenly into the prepared 8-hole mini loaf tin.

9. 9

   Bake for 25–28 minutes. Start checking at 22 minutes; they are done when a skewer inserted into the center comes out with just a few moist crumbs.

Notes

Storage: Will keep 2–3 days at room temperature, 5–7 days in the fridge, or up to 3 months in the freezer. For lunchboxes, pack chilled from the fridge into an insulated bag. You can transfer a loaf from the freezer to the fridge the night before to defrost.

Nutrition per serving

• snack
• dessert
• banana bread
• lunchbox
• healthy
• kids
• baked
• vegetarian