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Chocolate Plum Banana Almond Bread
The sweetness of banana, the tart of plums, the flavour of chocolate and brown sugar and the crunch of almonds makes this banana bread recipe a treat.
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Course:
Breakfast, Snack
Cuisine:
American
Servings:
8
slices
Author:
Famidha Ashraf
INGREDIENTS
Dry ingredients
½
cup
all-purpose flour
6
tablespoons
whole wheat flour
2
tablespoons
unsweetened cocoa powder
4
tablespoons
brown sugar
3
tablespoon
white sugar
½
teaspoon
baking powder
¼
teaspoon
baking soda
a pinch of salt
1
tablespoon
almonds
chopped
Wet ingredients
1
large
egg
room temperature
½
teaspoon
vanilla extract
¼
cup
mashed overripe banana
¼
cup
laban (buttermilk)
laban
2
plums
diced
¼
cup
melted butter
Topping
1
tablespoon
almonds
chopped
INSTRUCTIONS
Preheat the oven to 180°C.
Grease and line the 8 x 4 inches loaf pan with baking paper.
Make the batter: Add all the dry ingredients to a large bowl and whisk to combine.
Add all the wet ingredients to a smaller bowl and whisk until combined. (make sure your melted butter is not too hot)
Fold the wet mixture into the dry mixture bowl or vice versa and continue folding just until combined. Do not overmix.
Use a rubber spatula to transfer the batter into the lined loaf pan, and sprinkle the chopped almonds all over the top.
Make the banana bread: Bake for 35 to 40 minutes or until it passes the toothpick test.
Serve warm or cold with coffee or tea.
Store the remaining banana bread in an airtight container at room temperature for up to 2 to 3 days or refrigerate
Notes
Yields one loaf pan of size 8 x 4 inches or a 6-inch round pan
Measured dry ingredients using the fluff, scoop and sweep method