MAPLE WALNUT BANANA BREAD WITH CRUNCHY COCOA NIBS
(makes one loaf)
http://thelittleloaf.wordpress.com/2013/02/18/maple-walnut-banana-bread-with-crunchy-cocoa-nibs

Ingredients

275g banana (about 3 medium bananas)
1 tbsp yoghurt
2 medium free range eggs
165ml maple syrup
40ml olive oil
2 tbsp milk
200g wholemeal flour
2 tsp baking powder
60g walnuts, roughly broken
25g cocoa nibs

Method

Preheat the oven to 170 degrees C. Oil a 21cm long loaf tin and line the bottom with baking parchment.

In a medium bowl, mash the banana. A few little lumps are fine and will add texture to the loaf. Add the yoghurt and mash again to combine.
In a separate bowl, whisk together the eggs, maple syrup and olive oil until thoroughly combined. Add the banana mixture and whisk again to incorporate.
Sift the flour and baking powder into the wet mixture and fold carefully to combine. Add the walnuts and two thirds of the cocoa nibs and fold again until just combined.
Pour the mixture into the prepared loaf tin, sprinkle with the remaining cocoa nibs and bake for 50 minutes to one hour – the loaf is done when golden and risen on top and a skewer inserted in the middle comes out clean.

Remove from the oven and leave to cool in the tin for five minutes before turning onto a wire rack to cool completely.

Serve in thick slices as it is, with a dollop of greek yoghurt or – my favourite – spread thickly with natural peanut butter./