Maple Chocolate Banana Bread with Natvia

March 5, 2014 at 12:23 am

Maple Chocolate Banana Bread with Natvia

INGREDIENTS

  • 3/4  NATVIA (natural sugar substitute)
  • 1 1/2 cups self raising flour
  • 4 ripe bananas, mashed
  • 3 eggs, lightly whisked with fork
  • 2 tablespoons YIAH maple salted chocolate powder
  • 2 tablespoons YIAH Maple Balsamic Vinegar
  • 1/2 cup light olive oil or vegetable oil
  • 1/2 cup Sweet Williams (nut free, dairy free, sugar free) chocolate spread, melted slightly 30 seconds in microwave
  • 1 small firm banana, sliced diagonally (for the top)
  • Extra YIAH Maple Balsamic Vinegar to drizzle on top

METHOD

1. Pre-heat oven to 170 degrees celsius.

2. Lightly grease a loaf pan approx 25cm x 10 cm (I used an average size loaf pan and 6  x 1/2 cup capacity muffin tray lined with patty cases.

3. Lightly whisk all wet ingredients together. In another bowl mix the YIAH Maple salted chocolate powder with the flour.  Add the wet ingredients to the dry and mix.

4. Pour the batter into the loaf pan 3/4 way full. Place the sliced banana on top and drizzle lightly with a little of the YIAH Maple Balsamic Vinegar (about 2 tsps)

5. With the remaining batter (if any) fill the patty cases with 1/4 cup capacity mix.

6. Bake the loaf pan for 1 hour, insert knife and if it comes clean remove from oven. If not, check at 5 minute intervals. The top should be a little springy. Over cooking will dry out the loaf.

7. The muffin size should be ready in around 3o minutes. You want the top to be a bit springy.

8. This recipe can also be placed in the deep freeze and is great for kids lunchboxes.

9. If you cannot find the Sweet William Chocolate spread , use your own choice or melt some dark chocolate to make 1/2 cup and add 1/4 cream to the melted chocolate.

NATVIA  is a natural sugar alternative made from the STEVIA plant

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