2 overripe bananas

2 ½ cup (21fl oz/6dl) milk

⅓ cup (3oz/75g) soft butter

2 eggs

1 cup (5oz/135g) self rising flour

½ cup (3oz/80g) brown sugar

⅓ cup (2oz/50g) Genauva dark chocolate gems

⅓ cup (2oz/50g) chopped walnuts

1tsp vanilla extract

Chocolate Banana Bread

Chocolate Banana Bread


  • Preheat the oven 347°F (175°C). Grease 5×9 inch (13×23 cm) loaf pan
  • Use a fork or blender to mash the peeled banana in a mixing bowl. You should have 1 ½ cup banana purée
  • Add the remaining cake ingredients (except the chocolate gems and walnuts) and beat with an electric mixer until blended and smooth.
  • Stir in the chocolate gems and chopped nuts
  • Pour the batter into the greased loaf pan. Level the top.
  • Bake for 50 minutes or until well risen, golden-brown. (With the melted chocolate inside you can’t test with an awl. Check with your finger if the surface bounces back and feels firm)
  • Set aside to cool for 10 minutes, then remove from the pan and leave to cool on a wire rack.

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