×

Order Now

Donal MIM Website Cover Banner

Meals In Minutes!

Change the way you cook dinner with my new cookbook Meals In Minutes!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

desserts-baking

Banana Bread with Almond Butter & Chocolate Chips

Mini loaves topped with a creamy nut butter frosting!

60 10
Banana Bread with Almond Butter & Chocolate Chips | DonalSkehan.com, Mini loaves topped with a creamy nut butter frosting!

desserts-baking

Banana Bread with Almond Butter & Chocolate Chips

Mini loaves topped with a creamy nut butter frosting!

Tuesday, June 30, 2015

For the banana bread:

110g butter, at room temperature, plus extra for greasing

190g caster sugar

2 large eggs

240g self-raising flour

1 tsp baking soda

3 large bananas

1/2 tsp of vanilla extract

150g chocolate chips

100g almond butter

For the almond butter frosting:

125g almond butter

50g butter, softened

50g icing sugar, sifted

1 tbsp of milk, if needed

10 x a 100ml loaf tins

Mixing bowl

 

60 mins
Serves 10

These mini banana bread loaves are deliciously moist and are extremely easy to throw together. I’ve added some chocolate chips to this recipe but you could use some toasted chopped nuts instead if you prefer. This recipe will also fill a 900ml loaf tin and will take about 50 minutes to cook in the oven.

 

 

Preheat the oven to 180°C/350°F/Gas Mark 4
To make the banana bread, cream the butter and sugar in a bowl with a hand held mixer until light and pale. Add in one egg and a little flour and mix through, repeat with the other egg and the rest of flour and baking soda, until everything is mixed through and smooth.
Peel the bananas and mash them with the back of a fork. Add them to the bowl with the vanilla extract, chocolate chips and almond butter and mix through.
Pour the mix into 10 x a 100ml well greased loaf tins and arrange them on two baking trays. Place them in the oven for about 20 minutes, swapping the oven shelves half way through to ensure they cook evenly. Insert a metal skewer into the centre of each loaf and if it comes out clean the banana breads are ready. You can cover it with tinfoil after 15 minutes to stop it browning too much on top if you need to. Remove the banana breads from the loaf tins and place them on a wire rack to cool.
For the filling, beat together the almond butter, butter and icing sugar in a bowl until blended, add the milk if needed to obtain a spreading consistency. Once the banana bread loaves are completely cold, spread over the almond butter frosting. Arrange on plates and cut into slices to serve.
60 mins
Serves 10

Ingredients

For the banana bread:

110g butter, at room temperature, plus extra for greasing

190g caster sugar

2 large eggs

240g self-raising flour

1 tsp baking soda

3 large bananas

1/2 tsp of vanilla extract

150g chocolate chips

100g almond butter

For the almond butter frosting:

125g almond butter

50g butter, softened

50g icing sugar, sifted

1 tbsp of milk, if needed

You'll Need

10 x a 100ml loaf tins

Mixing bowl

 

You might be interested in...

CHOCOLATE AND RASPBERRY DEVIL CAKE
recipes

CHOCOLATE AND RASPBERRY DEVIL CAKE

CHOCOLATE AND RASPBERRY DEVIL CAKE
Instant Mango Sorbet
recipes

Instant Mango Sorbet

Instant Mango Sorbet
Banoffee Pie
recipes

Banoffee Pie

Banoffee Pie
Hong Kong French Toast
recipes

Hong Kong French Toast

Hong Kong French Toast
Pandan Cake