Black Bottom Milo Banana Bread

I had some unattractive-looking overripe bananas hanging in the kitchen...  Clearly nobody was going to pluck & snack on any of it. But we bakers know that that's the best kind of bananas to bake with, so I wasted no time & baked this wholesome Milo banana bread using the recipe shared by Zoe. 

If you are looking for a soft & spongy banana bread, then I'm afraid this bread will disappoint you because it is quite dense but still moist. It would have been more moist if I had more bananas in hand. However, if you are looking for a delicious & wholesome grab-and-go breakfast or snack, then this is the one as it uses many flavourful & nutritious ingredients like wholemeal flour, bananas, eggs, yogurt & Milo. Give it a try the next time you have overripe bananas lying around in your kitchen.

Black Bottom Milo Banana Bread

Ingredients:

165g wholemeal flour
55g all-purpose flour
2 tsp baking powder

1/2 tsp baking soda (I added.)
1/2 tsp salt
1 cup + 2 tbsp mashed bananas (about 2 extra large or 3 medium banana) - I only used 1 cup because that's all I had.

100g (1/2 cup) caster sugar
60g (1/4 cup) unsalted butter, melted
3 tbsp (45 ml) plain yogurt
1 1/2 large eggs, lightly beaten (I used two 55g-eggs.)
3/4 tsp vanilla extract
50g chocolate malted powder (Ovaltine or Milo) - I used Milo.
non-stick cooking spray for greasing the pan - I used butter.

Method:

1. Preheat oven to 350°F or 180°C. Spray loaf pan (10 x 20 cm) with nonstick cooking spray and line the pan with baking paper, leaving an extra inch or two overhanging each end. This helps to remove the bread easily.
2. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Set aside.
3. Combine bananas, sugar, butter, yogurt, eggs and vanilla extract in large bowl; stir well. Sift in the flour mixture and mix until just combined. Do not overmix. 
4. Remove 1 cup of batter and place it in a separate bowl. Stir in Ovaltine or Milo & mix until combined.
5. Spoon the Ovaltine/Milo mixture into the prepared pan. Then top it with the remaining banana batter. 
6. Bake for 50 minutes or until a wooden stick inserted in center comes out clean. Cool in pan on wire rack for 15 mins. Remove bread from the pan and transfer to wire rack to cool completely.
7. Slice and serve. To store, wrap in plastic wrap and store at room temperature for up to 3 days.

Sourced from & adapted by Zoe @ Bake For Happy Kids.

Original recipe: Nestle Kitchen.

I'm linking this post to the Little Thumbs Up event, organized & hosted by Doreen of My Little Favourite DIY & Zoe of Bake for Happy Kids.