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Chocolate Chip Banana Bread

Jan 16, 2014 | Recipe | 4 comments

Chocolate Chip Banana Bread

Cuts into 10-12 slices

3 very ripe bananas
150g soft brown sugar
150g plain flour, sifted
150g brown rice flour, sifted
1tsp ground cinnamon
1tsp bicarbonate of soda
2 medium eggs
75ml Greek yogurt
100ml vegetable oil or coconut oil
1tsp vanilla essence
50-75g chocolate chips, plus extra to decorate

Preheat the oven to 200C (180C fan). Grease and line a 2lb loaf tin. 

Mash the bananas and stir in the sugar, flour, cinnamon and bicarbonate of soda. In a separate bowl or jug, stir together the eggs, yogurt, oil and vanilla. Stir the wet ingredients into the dry, then stir through most of the chocolate chips. 

Pour the batter in to the tin and sprinkle over remaining chocolate chips. Bake for 1hr-1hr15min or until a skewer inserted comes out clean. 

After buying a MASSIVE bag of chocolate chips as Costco last week, I knew I wanted to include them in my banana bread- you could leave them out of this recipe, or replace with chopped nuts, white choc chips or peanut butter chips! I’ve loved taking a slice of this to work each day this week to enjoy with a cup of tea at 4 o clock! Wrap in foil and store at room temperature for up to 5 days (if you don’t finish it before then). 


  1. Tash

    This looks so delicious! Is there much of a coconut taste if you use coconut oil?

    • Charlie

      I find it depends on the brand, with mine is does give a coconuty flavour but in a good way!

  2. Tushar NijWij

    Hi – this looks yummy!

    National Banana Bread day is the 23rd of February. Bananas appeared in the US in the 1870 and it took a while for them to appear as ingredient items for desserts. The actual Banana Bread recipes began being published in cookbooks around the great depression as resourceful housewives didn’t wish to throw away overripe bananas (as they were still a costly item to purchase). Make your own:


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