Description
Our Mexican Vanilla Beans elevate the flavor of this healthier-ish banana bread with woody notes that accentuate the creamy, nutty and sweet flavor profile.
Chocolate-Pecan Banana Bread
Cooking time:
- 75 minutes in total
- 60 minutes to prep
- 15 minutes of cooking
Serves: 1 loaf
Recipe
Ingredients:
- 300 g rolled oats
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 2 eggs
- 110 g melted butter
- 60 ml raw honey
- 120 ml plain Greek-style yogurt
- 1 Vera Mexicana Mexican vanilla bean​
- 4 very-ripe bananas
- 100 g 70 % dark chocolate, roughly chopped
- 100 g pecans, for topping and dough
Method
- Preheat oven to 160 C.
- Blend the rolled oats in a high-speed blender to make oat flour.
- Add baking soda, salt, and cinnamon to the flour and blend again.
- Then add eggs, melted butter, raw honey, Greek yogurt, vanilla extract, and the very ripe bananas. Blend until smooth.
- Fold in the chocolate chunks, and pour into a greased bread-baking pan.
- Bake for 60 minutes. At 20 minutes, remove from the oven and add pecans and extra chocolate chunks to the top. Buen provecho!
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