✅Recipe (Made using 1 8-inch Loaf Tin)
🍰240 grams ripe bananas
🍰100 grams yogurt / dahi, room temperature
🍰100 grams milk, room temperature
🍰1 teaspoon baking soda
🍰1 teaspoon baking powder
🍰Pinch of sea salt
🍰1 teaspoon cinnamon powder
🍰180 grams wholewheat flour
🍰140 grams caster sugar
🍰85 grams vegetable oil
🍰50 grams roughly chopped pecans
🍰100 grams dark chocolate chunks

✅Process:
🍰Preheat oven to 180 Celsius.
🍰In a bowl, mash very ripe bananas. Add yogurt, milk and whisk well.
🍰Then add baking powder, baking soda, sea salt and cinnamon powder. Whisk until well combined and let it sit for 2-3 minutes
🍰Reserve 1 tablespoon of wholewheat flour and add the rest to the batter.
🍰Add caster sugar and vegetable oil. Whisk well until everything is well combined.
🍰Add pecans and chocolate chunks in a bowl and coat them with that reserved wholewheat 🍰flour. This will prevent these mix-ins from sinking to the bottom as the banana bread bakes.
🍰Add these mix-ins to the batter and fold gently only until combined.
🍰Pour into an 8-inch loaf tin greased and lined with parchment paper.
🍰Make a slit in the centre of the batter with a butter knife and decorate with sliced bananas and pecans.
🍰Bake in the oven at 180 Celsius for about 1 hour or until a skewer/knife inserted in the centre emerges clean
🍰Once baked, let it cool completely to room temperature before slicing

✅Note:
If the top of the banana bread starts to brown a lot and the inside is still raw, cover the top with aluminium foil and continue baking.

Have any recipe recommendation? Drop them in the comments below! 👇🏾💗

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