July 12, 2018
Breads, Desserts, Cakes,
Beans, Chickpeas/Garbanzo, Fruit, Banana, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Birthday, Brunch, Entertaining, Game/Sports Day, Picnic, Potluck, Blender, Food Processor, Oven Bake, Low Fat, Vegetarian, Quick Breads, Chocolate, Kosher Dairy more
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"From our daily newspaper The West Australian. Times are estimated."
Preheat oven to 170C, fan forced (190C conventional).
Combine two of the bananas, chickpeas, sour cream, olive oil, sugar, eggs and cocoa powder in the bowl of a food processor or blender and puree until smooth.
Sift in flour, bicarb and spices, then pulse until smooth.
Spoon into two medium loaf tines, lined with baking paper.
Peel remaining banana and slice lengthways into four slices and arrange on top and then bake for 40 to 45 minutes, until testing skewer comes out clean.
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