A perfect snack or breakfast treat
- 3/4 cup Turbinado Sugar
- 2 tbsp Turbinado Sugar
- 3/4 tsp Baking Soda
- 1 cup All-Purpose Flour
- 1 cup Whole Wheat Pastry Flour
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Sea Salt
- 1 cup Bittersweet Chocolate
- 1/3 cup Pot D'Huile Olive Oil
- 1/4 cup Plain Whole Milk Yogurt
- Orange Zest From One Orange
- 2 Eggs
- 1 tsp Pure Vanilla Extract
- 3 Banana
Preheat oven to 350 degrees F. Liberally grease the sides of a 9 x 5 x 3-inch loaf pan and set aside.
In a medium bowl, combine flours, 3/4 cup sugar, baking soda, cinnamon, and sea salt. Fold in chocolate wafers.
In a large bowl, stir to combine olive oil, yogurt, orange zest, eggs, and vanilla. Fold in mashed bananas.
Fold flour mixture into wet ingredients, stirring just until flour is mixed in.
Spoon batter into prepared baking dish, sprinkle top with remaining 2 tablespoons sugar, and slide into oven. Bake 50 - 60 minutes, or until a toothpick comes out with just a few crumbs attached and the top is golden brown. Keep a close eye toward the end of cook time so as not to over bake.
Cool 20 minutes, release from baking dish and cool completely or eat right away. Tightly covered, banana bread will keep several days at room temperature.