MINI EGG BANANA BREAD 🍌🪺 🍫
It’s the chocolatey version of a morning tea classic - and I’m here for it.
Save this recipe and let me know when you try it.
Ingredients:
- 3 overripe bananas (mashed)
- 150g melted butter
- 75g brown sugar
- 75g caster sugar
- 2 eggs
- 1 tsp vanilla bean essence
- 150g plain flour
- 1 tsp baking powder
- 100g dark chocolate chips
- 1 bag of mini eggs (crushed)
Method:
1. Pre-heat your oven to 160 degrees (fan forced) and prepare a loaf tin with spray or nonstick baking paper.
2. Place mashed bananas into a large mixing bowl, add melted butter & sugars and whisk until well combined.
3. Add eggs and vanilla bean to the banana & sugar mixture and whisk again.
4. Sift in the flour and baking soda, then fold them in with a spatula.
5. Add chocolate chips & mini eggs, then fold through gently. (Save some mini eggs for decoration)
6. Transfer the mixture to the loaf pan & bake for 50-60 minutes or until a skewer inserted into the centre comes out clean.
7. Allow to cool slightly before turning onto a cooling rack to cool completely.
8. Decorate with melted chocolate & mini eggs.
9. Slice & enjoy.
#viralrecipe #bakerlife #cakedecorating #dessert @CadburyAU
If you're like me, experimenting with classic banana bread recipes to add a twist is always fun. This mini egg banana bread recipe is a perfect example—it brings together the comforting moistness of ripe bananas with the rich flavor of dark chocolate chips and the playful crunch and color of crushed mini eggs. I love using overripe bananas that add natural sweetness and ensure the bread stays moist. The crushed mini eggs melt slightly during baking, creating little pockets of creamy chocolate that surprise you in every bite. One tip I found helpful is to mix the sugars and melted butter thoroughly with the mashed bananas before adding the eggs and vanilla essence to get a well-balanced batter. Also, folding in the flour mixture gently preserves the bread's tenderness. Baking at a moderate 160 degrees fan forced ensures even cooking without drying out the loaf. Decorating with extra melted chocolate and mini eggs not only makes the bread visually appealing but adds an irresistible finishing touch. This banana bread is great served warm with a cup of tea or as a sweet snack on its own. Plus, it’s a clever way to use up leftover mini eggs after holiday seasons like Easter! Feel free to customize by swapping dark chocolate chips for milk chocolate or adding nuts for extra crunch. This recipe is versatile and sure to become a favorite in your baking rotation.