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"Dark Chocolate" BANANA BREAD
  • A large mixing bowl
  • Spatula/ Whisk
  • Baking Loaf Pan
  • Parchment Paper
  • Knife/ toothpick
  • Toppings (optional)
  • Oil
  • Milk
  • Wire rack
  • Measuring cup and spoon
  • Kitchen weighing scale
  • Apron, Chef’s hat and enthusiasm –
    What’s #BrekkieAdventures otherwise?

Things you need

  • Cut open the small pack with “Flegg” written on it. Empty the contents into a large bowl.
  • Add water : add 2.5 tablespoons (appx. 40 ml) of water to the bowl with flax meal, stir well and leave it for 10 minutes.

Step 1 : Make Flegg

Add water
Stir well and leave it for 10 minutes
  • Add following to the bowl with Flegg :
  1. Banana puree : 225 grams (i.e. weight of bananas without peel to be 225g). Riper the bananas, the better.
  2. Oil : 2 tablespoons (30 ml) [Tip : we suggest coconut oil for health benefits, flavour and good consistency.]
  3. Milk : 60 ml or 1/4th cup [Tip : any low fat plant based milk will work great, too.]
  • Stir everything together using a whisk/ fork/ spatula.

Step 2 : The wet mix

225 grams of ripe bananas
Puree bananas or mash using a fork
Add pureéd banana to Flegg
Add milk
Add oil
Stir everything together using a
whisk/ fork/ spatula

Step 3 : Fold into
make

  • Cut open the pack of TNB Banana Bread Mix (Dark Chocolate) and add to the bowl with wet mix. Fold in everything using a spatula just till everything comes together. [Tip : add in 2-4 tablespoons of your choice of chopped nuts/ seeds/ dried fruit/ granola or spices/ flavours like cinnamon, nutmeg, vanilla etc. and fold in. The same can be done for toppings too.]
  • That makes your batter for Dark Chocolate Banana Bread ready. It will be not too runny and not too dry.
Fold in everything using a spatula
just till everything comes together.
That makes your batter for Dark Chocolate
Banana Bread ready. It will be not too runny
and not too dry.
  • Preheat your oven to 160 degrees.
  • Line your baking loaf pan with parchment paper. In case you don’t have it, lightly grease the pan with oil.
  • Pour batter into the pan. Cover the pan loosely with a foil tent to avoid burning at the top and bake it at 160 degrees for 90 minutes.

Step 4 : Loaf pan

Line your baking loaf pan with
parchment paper. Pour batter
into the pan.
Even the top using a spatula or
back of a spoon
Cover the pan loosely with a foil tent to avoid burning at the top and bake it at 160 degrees for 90 minutes.
  • Once done, take the pan out of the oven. Take out the loaf along with the parchment paper and transfer on to a wire rack for it to cool down completely (which usually takes about an hour) before slicing. It may crumble if cut immediately after taking out of the oven.

Tip 1: Cracks on the top only confirm that your Banana Bread is done.

Tip 2: Insert a toothpick/knife in the centre of the loaf. If it comes out with little or no crumbs, your Banana Bread is done.

Tip 3: We recommend refrigerating cooled down loaf further for about 1 hour before slicing for even thinner slices.

Step 5 : Cooling down
and slicing

Insert a toothpick/knife in the centre of the loaf. If it comes out with little or no crumbs, your Banana Bread is done.
We recommend refrigerating cooled down loaf further for about 1 hour before slicing for even thinner slices.

                        • Ways to savour :
a. Toast in the toaster or oven, then top with natural chocolate-hazelnut butter (our favourite and most recommended way) Warm up on skillet with oil/ butter or in the microwave for 15 seconds.
c. Eat as is
d. Suggested toppers : berry compote/ banana slices/ butter/ nut butter/ granola/ nuts/
6. seeds/ cacao nibs/ ice cream. berries. The list goes on.
• Storage :
Store in an airtight container in the refrigerator. Do not leave Banana Bread outside (on the
kitchen top) as it is moist in nature and can not take high temperature and/ or humidity. It
stays good for 3-5 days in the refrigerator.

Bon Appétit!

Way to Savour!

The Nibble Box Team
For any questions, please write to us at
[email protected]

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