Chocolate Banana Bread


I’ve been on a bit of a mission nowadays to hide fruits in K’s meals (he really doesn’t like them. But they are so good for you!). My latest attempt to fruit-cept is none other than this chocolate banana bread, which is moist and dense from the bananas, but chocolatey enough to mask the pure taste and smell of raw bananas. It’s also not-too-sweet so you don’t feel like you’ve eaten an extremely sinful slice of brownie and it has fruit! So it’s good for you, right?

The most important factor in making banana bread is making sure your bananas are over-ripened. They may look a little grody (not too grody, mind you. If not they may be inedible) with brown spots and patches, but they make fantastic banana bread. This is also good for those times when you’re left with those odd bananas forgotten on the counter! Over ripened bananas have a mellow sweetness and moistness that is essential for banana bread.


  • 3-4 medium, over ripe bananas (I used 4 because I had 4, but 3 goes perfectly well)
  • 1/2 cup dark brown sugar
  • 1/2 cup white caster sugar
  • 1/2 cup oil
  • 2 eggs
  • 1 3/4 cup plain flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 cup plain yoghurt or milk
  • 1 tsp vanilla extract or paste






  1. Peel and mash bananas.
  2. In a large bowl, combine sugars with oil.
  3. Whisk in eggs, one at a time.
  4. Add in the vanilla and whisk to combine.
  5. Fold in mashed bananas.
  6. Combine flour, cocoa powder and baking powder in a bowl.
  7. Fold in half of the flour mixture, followed by half of the yoghurt or milk.
  8. Fold in the second half of flour and yoghurt/milk.
  9. Pour into a loaf tin and bake at 180 degrees Celsius for about 40-45 minutes until skewer inserted has no trace of wet batter. As the banana content is quite high, the skewer would not be completely clean but will definitely have sticky traces.
  10. Cool and cut into generous slices!


The verdict? Well, he ate it. But he still doesn’t like bananas. Guess I’ve got to hide it better. But for the banana-loving person (such as myself!), it was soooo satisfying.

Because it’s chocolately and slightly fudgy, it tastes fantastic warmed up and served with some vanilla ice cream. Like a brownie. But healthier!

Finally, here’s the printable recipe card!

Banana Bread Recipe Card

x, W

21 responses to “Chocolate Banana Bread

  1. Tasty, not real chocolatey, will make again though, instead of plain banana bread all of the time, I would like to add chocolate chips though.


    • Hi Audrey! Thanks for letting us know how it went; whoops, I guess K and I don’t really go with super chocolatey. Chocolate chips sound great, or perhaps some melted chocolate or more cocoa powder?:)


    • Hi Kate, caster sugar is commonly used in baking. It is a white sugar that is finer than granulated sugar but has grains unlike powdered sugar. And 180 degrees Celsius is approximately 356 degrees Fahrenheit. Good luck!


      • Hello Kate, caster refers to the size of the grain of sugar. White sugar usually comes in granulated (coarse grains), caster (fine grains) and powdered/icing sugar (a powder). I’ll say if you think your white sugar is fine enough to dissolve in cake batter, it’s worth a shot. Here’s a picture that may help? Granulated is the coarse on on the left, caster is the fine grained one on the right.


  2. 15 minutes to go and I finally can see and taste it, fingers crossed it’s as good as I hope it is (never had banana bread before:))


  3. Pingback: Friday’s Top Ten, 9.13.13 | Tri-Cooking·

  4. Bet he would love banana pancakes especially if blended before added to the pancake batter. My ex hated bananas but ate the pancakes like crazy. My now husband loves bananas- match made in heaven lol. Thanks for the recipe I’m going to try it!


  5. i just made one. the sweet aroma floods the house… i ate one slice as soon as it came out of my turbo-broiler ↖(^ω^)↗ will definitely bookmark this recipe to do it again next month as christmas gifts. thanks for sharing this great recipe. hugs.


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