I am so tired. I have done too many things today, so thank goodness this Lunch-box loaf recipe, from the January Super Food Ideas, is so easy. If you are going to freeze the loaf, don't swirl Nutella on top, instead sprinkle with dark choc chips. I decided I would swirl Nutella through the centre and sprinkle choc chips. It makes a huge loaf, which serves 10.
Banana Coconut Nutella/Chocolate Loaf serves 10
- 1 1/2 cups plain flour
- 1 cup self-raising flour
- 2 tspn ground cinnamon
- 1 tspn bicarbonate of soda
- 3/4 cup brown sugar
- 2 over ripe bananas, mashed
- 165ml canned coconut milk
- 1/3 cup golden syrup
- 1/4 cup extra virgin olive oil
- 2 eggs, lightly beaten
- 1/3 cup Nutella and/or 1/3 cup dark chop chips
Preheat oven to 180*C/160*C fan-forced. Grease a 7 x 9 x 25cm loaf tin and then line with two layers of baking paper.
Mix together the dry ingredients: flours, cinnamon, bicarb soda and sugar.
Whisk together the wet ingredients is a separate bowl or jug: mashed bananas, eggs, coconut milk, golden syrup and olive oil.
Combine the wet and dry together, mixing well. I added half of the choc chips here.
Spoon half the batter into the tin, and I tap it on the bench to even it out. Dollop on the Nutella and swirl through.
Spoon the remaining batter over the top, smooth and level out. If you will not be freezing the loaf, swirl Nutella on top, if it will be frozen sprinkle on the rest of the choc chips and bake for 60-70 minutes. I tested at 60 minutes and it definitely needed the extra 10 minutes. It is cooked when a skewer poked into the centre comes out clean. Rest in the tin for 10 minutes and then turn out onto a rack to cool completely. I love the way the loaf looks with the Nutella swirled through the centre. I think this would be lovely warm from the oven, but great cold as well.