Caramilk Banana Bread

This Caramilk banana bread is moist and fluffy in the middle, tender on the outside, and loaded with Cadbury Caramilk baking chips! No eggs needed, it's made in one bowl!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 196kcal

Author Arman Liew

Ingredients

2 cups all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 large bananas 1 1/2 cups mashed
1 cup sugar can use brown or coconut sugar
1/2 cup butter softened, vegan or standard
1 teaspoon apple cider vinegar
1/4 cup milk of choice I used unsweetened almond milk
1 teaspoon vanilla extract
1/2 cup Cadbury Caramilk baking chips
1/2 cup chocolate chips of choice optional

Instructions

Preheat the oven to 180C/350F. Grease and line a loaf pan with parchment paper and set aside.
In a small bowl, whisk together the flour, baking soda, and salt, and set aside. In a large mixing bowl, add your mashed bananas, melted butter, sugar, vinegar, vanilla extract, and milk, until combined and smooth.
Add the dry ingredients into the wet ingredients and mix well, until completely combined. Fold through the Caramilk baking chips and chocolate chips.
Transfer the mixture into the lined pan and place in the oven. Bake for 60-70 minutes, or until a skewer comes out mostly clean.
Remove the bread from the oven and let it cool in the pan completely, before slicing and serving.

Notes

TO STORE: Banana bread should be stored in the refrigerator in a sealed container. They will keep well for up to 2 weeks.

TO FREEZE: Place leftover slices of the banana bread in a ziplock bag and store it in the freezer for up to 6 months.

Nutrition