Good ol’ banana bread. With swirls of malt. And studded with chocolate chips. Topped with crumble. A banana bread really can’t get better than this. That its low fat is just a bonus.
The recipe for the banana bread/cake base is from: http://chocolatecoveredkatie.com/2011/11/02/polka-dot-banana-bread/
I changed it by:
- Using sugar free maple syrup instead of agave or pure maple syrup
- omitting the 1 stevia packet
- using 1 cup cake flour + 1 cup whole wheat flour instead of 2 cups spelt flour
The other changes, like marbling the bread/cake with milo batter are given in the following picture.
The ‘milo truffle’ mixture mentioned can be found here.
Recipe for milk crumbs was adapted from here.
I am submitting my post to Aspiring Bakers #22: Lightened Up Cakes (August 2012) hosted by Qi Ting of A Dessert Diet.
Oh my, this looks so deliciously moist I could eat it right off the screen. Can I? Please.