Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. To make the banana bread, mix together the flours, baking powder and 1/2 tsp salt in a large bowl. In a separate bowl mash the bananas with a fork until no big lumps remain, then mix in the yogurt, sugar, eggs, vanilla and olive oil. Add the dry ingredients and gently mix together until just combined.
Lightly oil a 12-hole mini loaf tin or regular muffin tin and divide the batter evenly between the holes. Depending on the size of the tin you may have some batter left over. This can be baked in a separate mould or in cupcake cases.
Bake in the oven for 22-25 minutes or until they spring back to a light touch. Allow to cool for 15 minutes in the tin before turning out and cooling on a wire rack (without the topping these cakes will keep in a sealed container for up to 3 days).
In a large bowl whisk together the cream and dulce de leche until the mixture just starts to hold soft peaks. Put the cream into a piping bag fitted with a star piping nozzle, and pipe peaks of the cream on top of the banana bread loaves. Top with a couple of banana chips per banana bread to serve.