Ingredients
Cocoa Crumb Topping
- 90 grams plain flour
- 30 grams cocoa powder
- 50 grams granulated sugar
- 50 grams light brown sugar
- ¼ tsp salt
- 6 tbsp unsalted butter melted
- 100 grams chocolate chips
Banana Bread Batter
- 150 grams light brown sugar
- 3 ripe bananas mashed
- 2 eggs
- 250 grams plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ¼ tsp salt
- 85 grams yoghurt
- 1 tsp vanilla extract
- 120 grams unsalted butter melted
- 30 grams cocoa powder
- 45 ml freshly brewed coffee
Instructions
Cocoa Crumb Topping
- In a bowl, mix flour, sugars, cocoa powder, and salt.
- Pour in melted butter and mix with a fork until crumbs form.
- Stir in chocolate chips.
- Chill in the fridge while you make the batter.
Banana Bread Batter
- Preheat oven to 160°C fan / 180°C / 350°F
- Grease and line a 9×5-inch loaf tin, leaving an overhang for easy removal
- In a medium bowl, sift flour, baking powder, bicarbonate of soda and salt. Set aside.
- Whisk sugar and eggs together in a large bowl. Mix in mashed bananas, yoghurt, vanilla extract and melted butter.
- Gently fold dry ingredients into wet ingredients.
- Mix until just combined (don’t overmix).
- Remove about 250ml of batter into a medium mixing bowl.
- Mix in cocoa powder and coffee.
- Alternate spoonfuls of banana and chocolate batter into the tin.
- Use a knife or skewer to gently swirl (don’t overdo it).
- Sprinkle chilled crumb topping evenly over the top.
- Bake for 60 minutes, or until a skewer inserted in the centre comes out clean.
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi