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Chocolate Banana Bread

Soft, moist chocolate banana bread with rich cocoa and chocolate chips throughout. An easy, chocolatey twist on a classic homemade loaf!
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Servings: 1 loaf

Ingredients

  • 312 g plain/all-purpose flour
  • 50 g cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • 150 g light brown sugar
  • 240 g plain Greek-style yogurt
  • 120 ml vegetable oil
  • 1 teaspoon vanilla extract
  • 4 large ripe bananas mashed
  • 175 g chocolate chips

Instructions

  • Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Grease and line a 23 × 13 cm (9 × 5-inch) loaf tin with parchment paper. Set aside.
  • In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  • In a separate large mixing bowl, whisk together the eggs and light brown sugar until thick and lighter in colour.
  • Add the yogurt, vegetable oil, vanilla extract, and mashed bananas. Whisk until well combined.
  • Add the dry ingredients to the wet ingredients in three additions, gently folding after each addition until just combined. Avoid overmixing.
  • Gently fold in the chocolate chips until evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf tin and spread it out evenly.
  • Bake for approximately 1 hour 5 minutes, checking from 55–60 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
  • Leave the banana bread to cool completely in the tin on a wire rack before slicing and serving.

Notes

Bananas: Use very ripe bananas with plenty of brown spots on the skins. The riper the bananas, the sweeter and more flavourful your banana bread will be. Mash them well before adding to the batter.
Cocoa powder: Use unsweetened cocoa powder, not drinking chocolate or hot chocolate powder. Sift the cocoa powder if it has any lumps.
Storage: Store the banana bread tightly covered or in an airtight container at room temperature for up to 2 days, or in the fridge for up to 1 week.
Freezing: This banana bread freezes well for up to 3 months. Wrap the whole loaf or individual slices tightly in cling film/plastic wrap, then place in a freezer-safe container or bag. Thaw overnight in the fridge before serving.