With Easter just around the corner, I decided that I wanted to come up with some new creative recipes to help enjoy over the weekend without feeling too guilty.
I created a few different bits last year, so decided to start early this time round (let’s face it, as soon as Christmas is out the way, there’s Easter eggs in all of the supermarkets!)
My Banana bread recipes normally get a great response over Instagram so I thought, why not combine two of my favourite things? and that’s exactly how my Mini Creme Egg Banana Breads came about!
If you’re one of the few people who don’t like Creme eggs, why not change up the recipe and use Caramel eggs or another alternative!
Meridian Cocoa and Peanut Butter
2 Ripe Bananas
150g Flour (I chose spelt)
50ml Almond Milk
2 Tbsp Cocoa
2 Eggs (Lightly Beaten)
2 Tbsp Stevia
1 Tsp Baking Powder
35g Chocolate Chips
Mini Creme Eggs
Peel and mash the bananas.
Mix in the almond milk and the eggs.
Fold in the flour, cocoa, baking powder and Stevia before adding the chocolate chips.
Put half of the mix into the loaf tins.
Spoon 1 Tsp of Meridian Cocoa and Peanut Butter into each.
Put the remaining mix into the tins filling until about 3/4 full.
Place half a mini creme egg onto each loaf, pushing down so the edges are flush to the mix (this will help to stop them from sliding off during baking)
Bake at 180C for 40 minutes.