Afternoon tea calls for an irresistible treat like this double chocolate banana bread. The best part is, you can prepare in just 15 minutes. Easy!
Serves88
Cook time1 hr1 hour
Prep time15 mins15 minutes
Ingredients
1 cup (220g) brown sugar
1¾ cups (260g) self-raising flour
¼ cup (25g) cocoa powder
½ cup (65g) dark choc chips
½ cup (125ml) buttermilk
150g melted butter
2 Coles Australian Free Range Eggs
2 mashed large ripe bananas
Cookies and cream frosting
125g softened butter
1½ cups (240g) icing sugar mixture
1 tablespoon milk
80g melted white chocolate
Oreo Original biscuits, crushed
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Mix brown sugar, self-raising flour, cocoa powder and dark choc chips in a large bowl.
Step 2
Whisk buttermilk, butter, eggs and mashed bananas in a medium bowl. Add to the flour mixture and stir to combine.
Step 3
Pour the banana mixture into a greased and lined 10cm x 22cm loaf pan. Smooth the surface. Bake at 180C for 50 mins-1 hour or until a skewer inserted in the centre comes out clean. Cool in the pan for 5 mins, then turn onto a wire rack to cool completely.
Step 4
To make cookies and cream frosting, use an electric mixer to the butter in a bowl until very pale. Gradually add icing sugar mixture, beating well after each addition. Beat in the milk, then melted white chocolate and beat to combine. Spread over the cooled banana bread and sprinkle with crushed Oreo Original biscuits.
