Chocolate banana bread

Chocolate banana bread




  • 125g unsalted butter, softened
  • half a cup caster sugar
  • half a cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 small ripe bananas, mashed
  • 100g (3/4 cup) good-quality dark chocolate, chopped
  • 2 cups plain flour
  • 2 teaspoons baking powder


Preheat oven to 180C. Butter a 19 x 11cm loaf tin and line with baking paper.

Cream butter, then beat in sugars until pale and creamy.

Add eggs one at a time, beating well between each addition.

Add vanilla, then bananas, chocolate and sifted flour and baking powder.

Mix until just combined.

Pour into prepared pan and bake for 45-50 minutes or until a skewer inserted into the middle of the cake comes out clean.

Cool in tin for 5 minutes, then turn onto a wire rack to cool. Serve in thick slices with butter. Yum.


  • Now that you do not need to refinance your home to buy bananas, you probably have school-battered bananas coming home in lunch-boxes or moulding quietly in the fruit bowl, this is a fantastic use for them.
  • My child that flatly refuses banana smoothies is more than happy to eat a slice or two of this cake with choc chips.
  • I make this bread with my gluten-free flour and baking powder, nobody notices the difference and I get to enjoy it too!
  • Recipe created by Melissa Hughes for Kidspot.

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