Mini banana bread

Hello food lovers,

It's back to school and you're running out of ideas for your kids' snacks? How about a very easy recipe you can make with their help?

Let me introduce you to mini banana breads with a touch of indulgence thanks to chocolate chips and hazelnuts.

Let's go!

This recipe can easily be made in a vegan version, as it contains no eggs at its base.

To make 9 large muffins, you will need:

- 3 very ripe bananas

- 70gr coconut oil

- 100gr brown sugar

- 1 tsp vanilla extract

- 20gr milk (plant-based milk)

- 200gr flour

- 1 tsp baking powder

- 2 pinches of salt

- 100gr whole hazelnuts

- 100gr chocolate pistoles (vegan dark chocolate)

Let's get started with the recipe!

Start by preheating your oven to 180°C fan-assisted.

Pour 100gr of whole hazelnuts onto a perforated baking tray lined with a perforated mat.

Bake for 10 minutes in the middle of the preheated oven to toast the hazelnuts. By doing this step, you'll find that their flavour will be much more pronounced and crunchier. :-)

Once the hazelnuts are toasted, let them cool and keep your oven on.

Meanwhile, using a fork, mash 3 very ripe bananas in a large bowl.

In another bowl, weigh out 70gr of coconut oil. If you don't like coconut oil, you can simply use grape seed oil instead.

Place the coconut oil in the microwave for 30 seconds at 600Watt to liquefy it.

Then pour it over the mashed bananas.

Mix together using a spatula.

We'll make this recipe without a stand mixer. When making vegan recipes, it's always better to mix the batter with a spatula rather than a whisk. If you over-mix, the banana breads won't rise. I learned this from making this recipe. ;-)

The entire recipe will therefore be done with a spatula. :-)

Add 100gr of brown sugar and 20gr of milk (plant-based milk).

Add 1 tsp of vanilla extract, using measuring spoons.

Continue mixing with the spatula.

Add 200gr of flour and 1 tsp of baking powder.

We'll also add 2 pinches of salt.

Mix everything together with the spatula until you get a nice smooth batter.

Our banana bread batter is almost ready. :-)

We'll now add the hazelnuts we toasted at the beginning of the recipe.

Rub them between your hands, the skin will come off on its own. If a little remains, that's not a problem.

Then pour the hazelnuts into a small resealable plastic bag and roughly crush them with a large rolling pin.

Add 70gr of crushed hazelnuts and 70gr of dark chocolate pistoles (vegan dark chocolate).

Keep 30gr of each for decoration.

Mix everything together again with the spatula.

And there you have it, our batter is ready.

Place a large piping bag in a large jug.

This will allow you to fill the bag neatly and then fill the cases easily.

I chose to use "newspaper" tulip cases because I love the look. :-)

Place 9 in a cupcake tin.

It's important to place the cases in a muffin tin, otherwise they will move around and won't hold a nice shape during baking.

Fill the 9 cases with batter up to 3/4 full.

Sprinkle them with the remaining dark chocolate pistoles (30gr) and crushed hazelnuts (30gr).

Now our banana breads are ready to go in the oven. Place the tin on the rack in the middle of the oven for about 40 minutes.

Once baked, place them on a cooling rack.

And there you have it, they're ready to enjoy.

I hope you'll love this recipe and give it a try.

These mini banana breads will keep for 3 days in an airtight container.

Wishing you a wonderful Sunday, food lovers!

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.