Banana bread is such a comforting food, and it’s a perfect way to eat the ‘yukky’ bananas, as my two year old calls those that have gone a bit off-colour.
I found a banana bread recipe that had a fantastic picture and looked perfect, but as I started baking, I kept changing ingredients and substituting their recommendations for my own adaptations, till I realised that it’s just not the same bread anymore, so here’s my own version of a lovely banana bread, with cacao nibs. 
While nibs are hard on their own, once they’ve been wet and baked, they’re pretty soft, but still crunchy, but not in a break-your-teeth kind of way. They just offer a nice texture, while adding beautiful flavour. 
Cacao Nib Banana Bread
Recipe Type: TM31, Bread, Cake
Author:
Prep time:
Cook time:
Total time:
Serves: 15 slices
You can use less sugar in this recipe if you prefer as it is quite sweet, even with the cacao nibs. It’s quite a moist recipe too, so should keep well in an airtight container.
Ingredients
- 60g cacao nibs
- 60g dates
- 180g self raising flour
- 1/2 teaspoon cinnamon
- 100g sugar
- 80g oil (not olive)
- 2 eggs
- 2 bananas
- 100g milk
Instructions
- Preheat oven to 180C
- Prepare your loaf pan with oil or butter (or use silicone)
- Add the cacao nibs and dates to the Thermomix bowl, and mix at speed 6 for 10 seconds.
- Add the rest of the ingredients and mix at speed 5 for 10 – 15 seconds to make sure it’s all blended.
- Pour into prepared loaf pan, and bake for 45 minutes to 1 hour, sticking a skewer in every 10 minutes or so after 45 minutes till it comes out clean.
- Tip out of loaf pan and leave to cool.
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