Belgian Chocolate Banana Loaf
Just one smell of this decandent Belgian chocolate banana loaf baking is enough to know it wont last long! To top it off its minimal effort & ingredients so can be whipped up in no time.
Makes 1 loaf
Effort: Easy
Prep: 5 mins
Bake: 40 mins
Gluten free
Ingredients
150ml olive oil
500g mashed banana - see notes
Instructions
Preheat the oven to 180c fan. Line a loaf tin with baking paper.
In a mixing bowl add muffin mix, olive oil & mashed banana.
Mix until just combined - see notes.
Pour into the loaf tin & bake for 40 mins.
Hints & tips
Olive oil - Swap olive oil for other oils you have on hand, such as coconut oil or canola. You could even use butter if you prefer.
Banana - 500g is 3 large bananas or 1 bag of frozen banana. I have cooked it with both. Defrost the frozen banana a little in the microwave first.
Mixing - When mixing the ingredients my tip is to mix until only just combined. This keeps the sponge from becoming too dense.
Storage - This loaf will keep in the fridge for up to 5 days - if it lasts that long!
