A quick and easy banana bread baked in a muffin tin. Perfect for a lazy day and perfect to use up ‘too-ripe’ bananas that nobody wants to eat.
Banana bread with chocolate and figs
(makes around 10)
- 3 ripe bananas
- 125 grams yogurt/milk kefir
- 1 egg
- 80 grams brown sugar
- 7-8 pieces dried figs, chopped into small pieces
- 256 grams all-purpose flour
- 1 tsp sea salt
- 1 tsp baking soda
- 2 tbsp canola oil
- 55% cocoa chocolate discs
- Grease muffin tin. Preheat oven to 175 C (350 F).
- Mash bananas in a large bowl. Add in yogurt/milk kefir, egg and sugar. Mix well until combined.
- Sieve flour, salt and baking soda into the mixture. Mix until combined.
- Add in oil. Mix until combined.
- Fold in dried figs.
- Spoon evenly into muffin tin. I filled it up to about 90%. Push a few pieces of chocolate discs into the batter. I used 3 pieces each. 2 immersed in the batter and 1 on the top.
- Bake for 20 minutes until golden brown. Cover the top with aluminum foil if it browns too quickly. A skewer inserted in the cake will come out clean (unless you hit the chocolate).
Taste is soft, moist and amazing. We love the crunch of figs in every bite. The dried figs can be substituted with almost any dried fruits. I used less sugar because of the figs and the really ripe and sweet bananas. Do use very ripe bananas (a.k.a. brown and spotty looking bananas) for a great taste.