Mon, 16 February 2026
Ingredients –
½ Loaf of stale bread, cut into 1-inch cubes
¼ tsp. ground cinnamon
2 soft bananas
65g sugar
360ml coconut yoghurt
1 teaspoon vanilla extract
For the chocolate Ganache –
280g good dark chocolate 75%
280ml coconut milk
Pinch of seasalt
Method –
Place cubed bread into a large bowl and toss with cinnamon. In a medium bowl, mash together the bananas then stir in the vanilla, sugar, coconut yogurt. Pour over the bread cubes. Cover bowl and refrigerate for at least 2 hours.
Preheat oven 180C. Line a 6-cup muffin tin with paper liners.
Divide the mix into the six muffin cases
Bake for 40-45 minutes, rotating the muffin tin 180 degrees about half-way through baking.
For the Ganache – slowly heat the coconut milk in a saucepan with a pinch of sea salt. Once starting to warm pour over the chocolate pieces, let it stand for 1 minute and then gently mix together until smooth.
When the muffins a cooled then spread or pipe the ganache over each one…
Enjoy
