Banana Walnut Chocolate Bread

Directions

1. Preheat the oven to 180°C fan bake. Grease and line a loaf tin.

2. Melt the butter in a small saucepan over a medium heat. Once melted take out 2 tablespoons and put into a skillet or frying pan.

3. Simmer the melted butter in the saucepan on a low heat for about 10 minutes, until it turns golden brown (not burnt) and smells nutty and fragrant. Remove from the heat and allow to cool.

4. Peel the bananas and smash 2 of them in a small bowl. Slice the last banana lengthwise, so you have 2 long halves.

5. Warm the butter in the skillet pan and add 1 tablespoon out of the brown sugar measurement to it. Gently dissolve the sugar in the butter, stirring on a low heat. Place the 2 lengths of banana into it, cut side down, and lightly caramelise for about 2-3 minutes.

6. In a large bowl whisk the eggs until they are light and fluffy, add the vanilla extract and whisk in the remaining brown sugar until completely combined and slightly foamy.

7. With a spatula, fold the cooled browned butter into the smashed bananas. Mix the yoghurt and the Boring oat milk together in a small bowl. Gently toast the chopped walnuts in a dry frying pan.

8. Sift the flour, baking powder and soda into a large bowl and beat in ½ of the egg/sugar mixture, ½ of the butter/banana mixture and ½ of the yoghurt/oat milk mixture. Mix well until completely combined.

9. Add the remaining ingredients, including the walnuts and the choc chips and gently fold through, until just combined.

10. Pour the mixture into your prepped loaf tin, decoratively place the caramelised bananas on top and bake in the middle of the oven for 50-55 minutes, or until a skewer comes out clean when inserted in the centre.

11. Remove from the oven and cool in its loaf tin, on a cake rack, for 5-10 minutes before removing to continue cooling.

If you are anything like me then slice and eat it while it’s still warm, and serve with some yoghurt, cream, or vanilla ice-cream.