Leftover Ferrero Rocher chocolates, over ripe bananas.

Another way to use them up into a healthy breakfast or snack. I would have made them into muffins except that it meant I would need more Ferrero Rocher chocolates. Quick cooking oats and dark brown sugar (less sweet) helps to ease the guilty conscience somewhat, I think.

Ingredients: makes 2 small 8″ loaves

2 over ripe bananas, mashed

5-6 Ferrero Rocher chocolates, broken into pieces

1.1/2 cups plain (all-purpose) flour

1/2 cup quick-cooking oats

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup vegetable oil

3 eggs, lightly beaten

1/2 cup packed dark brown sugar

Method:

• Mix flour, oats, baking powder, salt together.
• Beat eggs with the oil until fluffy.
• Add sugar and beat some more just to mix the sugar and the fats properly.
• Add the mashed bananas and mix well.
• Add the dry ingredients into the wet and mix well with a spoon.
• Pour some batter into the prepared greased loaf pans.
• Sorinkle the broken up Rocher on top of batter.
• Top the rest of the the batter over the Rocher pieces.
• Bake in preheated 180ºC (375ºF) oven for 30-40 minutes or until cooked.

Note:

• You can make them into muffins if you wish, cooking time will then by about 15-18 minutes.
• You can also add chopped nuts or increase the amount of flour by 1/2 cup for a less dense cake.