Mini banana breads with cocoa and orange – a healthier snack with plenty of flavour.
These mini banana breads are a delicious, slightly healthier snack that is easy to pack in a lunchbox or enjoy when a sweet craving strikes.
They are made without added sugar – instead they get their sweetness and moisture from ripe bananas, a little dark chocolate and a lovely hit of orange zest and cocoa. The texture is moist and fairly dense, just as a proper banana bread should be – and you can easily adapt them with your favourite toppings. I often top them with a few chopped nuts for crunch, but you can also drizzle melted chocolate over them or brush a little on the base for an extra treat.
This recipe makes about 16-18 mini banana breads, depending on the size of the moulds you use. I used small, oblong silicone moulds, but mini muffin tins work just as well. And if you would like to try a more classic version without cocoa and orange, I have a recipe for that too – click here to go straight to that version – Healthier mini banana breads – recipe.
It is a really easy, straightforward recipe that fits perfectly into everyday life – and tastes like a little bite of the weekend.
Mini banana breads with cocoa and orange
Ingredients
- 25 g butter
- 100 g dark chocolate (55%) chopped
- 1 orange finely grated zest only
- 4 bananas ripe
- 4 eggs
- 150 g rolled oats
- 50 g almonds
- 3 1/2 tbsp cocoa powder
- 2 tsp vanilla sugar
- 1 tsp baking powder
- 1 pinch salt
To serve
- Chopped almonds or melted chocolate for the top optional
Method
- Melt the butter in a small saucepan and stir in the chocolate and orange zest until the chocolate has melted. Set aside.
- Mash the bananas, add the eggs and the butter mixture and whisk together with a balloon whisk.
- Blitz the almonds and oats to a coarse flour and stir into the banana mixture along with the cocoa powder, vanilla sugar, baking powder and salt.
- Transfer the batter to a piping bag – it is the easiest way to control it – and pipe the batter into mini loaf silicone moulds, mini muffin tins or similar, filling them to a couple of millimetres below the rim. Sprinkle the tops with chopped almonds, if you like.
- Bake the banana breads in a preheated fan oven at 175°C for about 20-25 minutes, depending on size.
- Let the breads cool slightly in the moulds before turning them out, so they do not go damp.
- Then leave them to cool completely on a wire rack before topping with melted chocolate, if you like.
Nutrition
Premium
kan amn lave dem uden forme
Hej Hanne
Så skal du bruge muffinforme, dejen er for flydende til ikke at bruge form 🙂
Warm wishes, Dianna
Hej, hvordan bliver de hvis de fryses?
Hej Mie
Det kan sagtens fryses:)
Warm wishes, Dianna
Hej
Hvordan opbevarer du dem bedst, er de gode til fryseren. tak for gode opskrifter
Hej
Bruger du kun appelsin skal og ikke appelsin saft
Hej christina
Kun skallen 🙂
Warm wishes, Dianna