I simply call this recipe “Banana Oat Bread on steroids” – slightly modified recipe of my Banana Oat Bread, but equally delicious and satisfying. The difference is obviously the added cocoa powder and plain white flour instead of whole wheat flour. It also has slightly less sugar as I balance it out with the caramelized banana on top.
I intentionally started to buy more bananas than usual, so I have an excuse by the end of the week to use them in baked goods, most often resulting in gorgeous banana bread. I just love how simple this Cocoa Banana Oat Bread is, takes one hour from start to finish, and even if you are not an expert in the kitchen, it is very hard to ruin it. Perfect for breakfast or as a dessert, you can add fresh fruit or yoghurt, pair it with a cup of coffee or tea! Absolutely amazing! You can store it in the fridge in air tight container for 2-3 days and warm it up in the microwave for few seconds – although I don’t think it will last that long. 🙂
- 80 g oat flour
- 100 g plain white flour
- 30 g cocoa powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1 tsp baking powder
- 2 eggs
- 2 mashed bananas (plus 1 extra on top – optional)
- 120 g Greek yoghurt (or any plant-based yoghurt)
- 30 g brown sugar or 2-3 tbsp honey
- Heat up the oven to 180ºC and place parchment paper in the loaf tin (I use 23cm x 13cm)
- Put the bananas into a bowl and mash them until they are completely smooth. Add the eggs, Greek yoghurt and sugar/honey to the mashed bananas and mix them together until getting a beautiful light yellow mixture
- In a separate bowl, mix together the flour, cocoa powder, oat, baking powder, cinnamon and nutmeg
- Add the flour mix to the banana mix, and stir it well until you get a smooth batter
- Pour the batter into the loaf tin, shake it a little bit to get a smooth surface
- Cut a banana into half and place it on top of the batter. It does not only look great after baking, but it will caramelize and give some extra sweetness to the bread! This is optional, but highly recommended.
- Place it in the oven for approximately 40 minutes or until the knife or toothpick comes out clean.
I highly recommend to try this recipe, it will not disappoint!
Enjoy and until next time,
Nora from My Honeycomb Kitchen