Mini banana breads with cocoa and orange

Recipe for the most delicious mini banana breads with oats, cocoa and orange.

This recipe makes about 16-18, depending on the size of the moulds – mine measure 3×8 cm.

Course Bread, Snack

Cuisine Danish

Nøgleord Banana bread, Between-meal snack, Healthier snacks

Total Time 30

Servings pieces

Calories 102kcal

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.