Chocolate and Banana Bread

    1 hour 20 minutes

    Satisfy your chocolate cravings with this recipe that uses only 1 tablespoon of oil and wholemeal flour. Tasty and healthy.

    66 people made this

    Serves: 16 

    • 1/3 cup (75ml) skim milk
    • 1 teaspoon lemon juice
    • 1 3/4 cups (250g) wholemeal flour
    • 1/2 cup (60g) cocoa powder
    • 2 teaspoons baking powder
    • 1/2 teaspoon bicarb soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 2 large eggs
    • 3/4 cup (185g) white sugar
    • 3 ripe bananas, mashed
    • 1 tablespoon vegetable oil
    • 1 teaspoon vanilla essence

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C. Lightly spray a 24x12cm bread tin.
    2. Stir the skim milk and lemon juice together in a glass measuring cup then let stand until curdled; about 30 minutes.
    3. Whisk together the wholemeal flour, cocoa powder, baking powder, bicarb soda, cinnamon, nutmeg and salt; set aside.
    4. Mix the eggs and sugar together with an electric mixer until smooth. Mix in the mashed bananas, the milk mixture, canola oil and vanilla essence.
    5. Stir in the flour mixture just until all ingredients are moistened. Pour the batter into the prepared bread tin.
    6. Bake in the preheated oven until a toothpick inserted into the centre comes out clean; about 1 hour. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.

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    Reviews in English (60)


    this is just the right amount of everything! I added coconut and it still came out great! Yummy  -  07 Aug 2012


    I made this today and it's really good. I only changed a few things (some to make it healthier and some that probably took that away). I added 1/2 tsp of oil and swapped to olive oil (omega 9 - much healthier) because I freeze sometimes and lower oil gets dry. I also used half the sugar and used brown as there are a few more nutrients there and subbed out the rest with a tsp of stevia extract. Finally I added 1/4 cup pecans and 1/4 cup chocolate chips into the bread and on top of the loaf I sprinkled 2 tablespoons white sugar (only use of it) and sprinkled a few chocolate chips (not many) for appearance sake mostly. It turned out wonderfully and will present in a way that my church people (that are not healthy eaters) will like it. (I've discovered if you want them to eat healthy, put all the sugar on the outside!). The only thing I will do differently next time is add maybe a little more banana (I used frozen and it was in chunks so I don't think I got the full "three" it called for) and possibly a tablespoon of applesauce to keep it moist but it was so good that my daughter kept saying, "Are you sure it's healthy?". I may also lose the nutmeg next time but I'm thrilled with the antioxident power of this bread...all that dark chocolate with little fat and sugar - wow! Thanks for this recipe and I'm so glad you posted it. No one will know this is a healthy bread.  -  19 Aug 2009  (Review from Allrecipes USA and Canada)


    This bread is really good. Here are some changes that I made to make it even better: Reduced the cocoa powder to 1/4 C., increased the oil to 1/4 C. (to make it more moist,) added 1/2 C. semi-sweet chocolate chips, 1/4 C. of applesauce, and omitted the cinnamon and nutmeg (I felt like two flavors were already plenty.) I quadrupled the recipe and made fifteen mini loaves for gifts. I had my kids try one and they loved it. It was moist, delicious, and not overly sweet, with the added benefit of whole wheat. I bake A LOT, and I'll definitely make this one again! (Note: the above changes I included are for the original, one-loaf recipe.)  -  05 Dec 2009  (Review from Allrecipes USA and Canada)