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
2 eggs
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
Directions
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Preheat oven to 350 F.
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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.
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Mash the bananas in a bowl and mix in the yogurt and vanilla.
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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.
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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.
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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.
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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.
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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
