Rich Chocolate Banana Bread
3 bananas (it’s okay if they aren’t completely ripe and spotted, as you will roast them to bring out their natural sugars!)
1 small container of Siggis vanilla 4% skyr
3/4 cup brewed and cooled coffee (you can also sub a milk of your choice)
1 tsp vanilla
1 cup all purpose flour
1/3 cup whole wheat flour
1/3 cup cocoa or cacao powder
1/2 tsp salt
1 tsp baking soda
Preheat your oven to 400 F. Chop your bananas into 1 inch pieces and place on a parchment lined baking sheet. Bake for 10-15 minutes until the sugars in the bananas begin to caramelize and they are golden brown and soft. Let cool slightly and lower oven temperature to 350 F.
While your bananas are roasting in the oven, combine the Siggi’s, egg, vanilla, and coffee in a medium bowl until mixture is homogenous. Once your bananas have cooled slightly, mash them into your wet ingredients. It’s okay if there are still some banana chunks in there!
In another medium bowl, combine the all purpose flour, whole wheat flour, cocoa/cacao powder, salt, and baking soda. Stir to combine and then fold into your wet ingredients. Feel free to add chocolate chips at this point, too!
Next, line a loaf pan with parchment and spray the edges with nonstick spray for easy removal. Pour batter into the loaf pan and spread evenly. Bake for 35-40 minutes or until a toothpick comes out clean in the center of the batter. Let cool completely before cutting into slices. Enjoy with peanut butter and banana slices or French toast-ify your leftovers the next morning for breakfast! Store leftover slices in the fridge or freezer. Bon appétit!