Chocolate–White Chocolate Banana Bread
Chocolate–White Chocolate Banana Bread
In an air fryer, baking up banana bread is much quicker, thanks to the convection-like heat and less actual batter to bake. Not your traditional banana bread, this version has cocoa powder in the batter and includes walnuts for crunch and white chocolate for creamy sweetness. It’s perfect for your daily breakfast, or warmed up and served with ice cream for a great weeknight dessert.
Ingrediënten
- 6 tablespoons plus 2 teaspoons all-purpose flour
- ¼ cup Dutch-process cocoa powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1½ ripe bananas
- ½ cup sugar
- ¼ cup vegetable oil
- 3 tablespoons buttermilk or plain yogurt not Greek
- ½ teaspoon vanilla extract
- 1 large egg
- 6 tablespoons chopped walnuts
- 6 tablespoons chopped white chocolate
Instructies
- In a medium bowl, whisk together 6 tablespoons of the flour, the cocoa powder, salt, and baking soda.
- In another medium bowl, mash the bananas until very smooth.
- Add the sugar, oil, buttermilk, vanilla, and egg and whisk until smooth.
- Pour the wet ingredients over the dry ingredients and whisk until just combined.
- In a third bowl, toss the walnuts and white chocolate with the remaining 2 teaspoons flour until evenly coated.
- Add the nuts and chocolate to the batter and stir until incorporated.
- Scrape the batter into a 7-inch round cake pan insert, metal cake pan, or foil pan and smooth the top.
- Transfer the pan to the air fryer and cook at 310°F until a toothpick inserted into the middle of the bread comes out clean, about 30 minutes.
- Remove the pan from the air fryer and transfer to a wire rack to cool for 10 minutes.
- Unmold the banana bread from the pan and let cool completely on the rack before slicing into wedges to serve.
