This recipe totally came out of the blue but I’m so glad I decided to experiment a little… I basically had a few overripe bananas in the cupboard which needed to go and my made up banana bread recipe was yummy but didn’t quite fill the loaf tin so looked a little bit sad. It was however really delicious so I decided to just take it that step further.
Another one of my absolute favourite things is a flexbowl, full of ice-cream, yoghurt or mousse and topped with an assortment of goodies – well I think these little bites would be the PERFECT topping on any flexbowl as they’re light but full of flavour and you can adapt them however you’d like!
- 2 Ripe Bananas
- 120g Egg whites
- 1tsp Baking Powder
- 120g Ground Almonds
- 1tsp Vanilla Extract
- 50g Dark chocolate chunks
- In a processor, combine all ingredients apart from the chocolate until smooth
- Add in the chocolate and stir together
- (If you have another banana bread recipe to use, feel free to skip straight to step 5!) – Bake in a lined loaf tin for 25 minutes until golden brown on the top and until just cooked through
- Leave to cool
- Chop into bitesize chunks and spread onto a foil lined baking tray, bake at 180 degrees for 10-15 minutes until the edges have gone slightly crispy and golden
- Sprinkle on your flexbowl and enjoy!
Hope you all enjoy this new twist on a classic, tag me if you try it!