Recently I was given a couple of chokos. Not knowing anything about the humble choko, I decided to do some research.
In discovering that chokos are flavourless but have the texture/consistency of apples, I had an idea – add them to my baking as another veggie ‘hidden’ from our Little Miss to eat.
Here is today’s banana and choko bread receipe:
Preheat the oven to 180 degrees C (160 degrees C for fan forced ovens).
Take off the skin from 1 choko. Cut into pieces (avoiding the center seed area).
Boil or steam the choko pieces until soft.
Mean while, oil and lightly flour an oven proof loaf tin (using gluten free flour).
Mix 70g of dairy free butter (like Nuttelex) and 1 cup of brown sugar in a bowl.
Add 1 egg, 2 over ripe bananas and the cooked choko.
Mix well. Then add 1.5 cups of gluten free self raising flour, 1 cup of sultanas and 2 tablespoons of rice milk.
Pour mixture into the loaf tin.
Cook for 40 to 45 minutes.
Tonight I served it warm with some dairy free butter.
The result? Yummy – didn’t taste any different with the choko. Our Little Miss will never know she is eating vegetables in her ‘banana bread’.