What You'll Need
3 ripe bananas
1/2 cup (115 g) Greek yogurt
1 teaspoon vanilla extract
1/4 cup (60 ml) melted coconut oil
1/2 cup (110 g) brown sugar
1 1/4 cups (200 g) Emmer Farro Flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg (optional)
60 g bittersweet dark chocolate
2 tablespoons turbinado or raw sugar
Preheat oven to 350 F.
Grease or line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang on each long side to help lift the bread out easily.
Mash the bananas in a bowl and mix in the yogurt and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil and brown sugar together on medium speed, adding the eggs one at a time. Mix for about 3 minutes until creamy and light in color, then add the banana mixture and mix on low speed until combined.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Slowly add to the banana batter and mix on low speed until just combined.
Using a sharp knife, splinter the chocolate. This doesn’t have to be a precise process as varying sizes of chocolate will create the flecked look when you slice into the banana bread. Gently fold the chocolate into the batter - be careful not to overmix or let the chocolate melt into the mixture.
Pour the batter into the prepared pan and smooth the surface, then sprinkle the turbinado or raw sugar evenly over the top. Bake for 50 minutes, or until a skewer inserted into the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
Cut into thick slices and enjoy! (Leftovers will keep in an airtight container for up to 4 days.)
Makes 1 loaf.
This recipe has been reprinted with permission from The Miller's Daughter by Emma Zimmerman (Hardie Grant North America). Photo credit: David Alvarado