YOUR SOLIN GENERATED RECIPE
Chocolate Chip Banana Bread Loaf
Oven-baked mini loaf crafted with ripe bananas and protein-packed Greek yogurt, delivering a rich, velvety texture punctuated by decadent melted dark chocolate.
INGREDIENTS
0.5 medium banana
0.5 cup non-fat Greek yogurt
1 large egg
2 tbsp liquid egg whites
2 tbsp oat flour
1 tbsp unsweetened cocoa powder
1 tbsp mini dark chocolate chips
0.5 tsp baking powder
0.25 tsp ground cinnamon
0.13 tsp sea salt
0.5 tsp vanilla extract
PREPARATION
Preheat your oven to 350°F and lightly grease a 3x5-inch mini loaf pan with a touch of avocado oil or coconut oil.
In a medium mixing bowl, mash the ripe banana with a fork until it is mostly smooth with very few lumps.
Add the non-fat Greek yogurt, large egg, liquid egg whites, and vanilla extract to the bowl, whisking vigorously until the mixture is well combined.
Sift in the oat flour, unsweetened cocoa powder, baking powder, ground cinnamon, and sea salt, then stir gently until no dry streaks remain.
Fold in the mini dark chocolate chips using a spatula to ensure they are evenly distributed throughout the batter.
Pour the batter into the prepared mini loaf pan and smooth the top with your spatula.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the banana bread to cool in the pan for at least 10 minutes before carefully removing it to a wire rack to cool completely.