Wholemeal Chocolate Banana Bread

    Wholemeal Chocolate Banana Bread

    Save this recipe

    Be the first to make this!

    About this recipe: This delectable teabread is packed full of banana and chocolaty goodness. The addition of banana makes the loaf exceptionally moist. Serve with tea, coffee or on its own. Make into muffins by using a muffin tin and adjusting baking time.

    Makes: 16 

    • 75ml skimmed milk
    • 1 teaspoon lemon juice
    • 425g wholemeal flour
    • 50g unsweetened cocoa powder
    • 2 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 2 large eggs
    • 150g caster sugar
    • 3 ripe bananas, mashed
    • 1 tablespoon rapeseed oil
    • 1 teaspoon vanilla extract

    Prep:20min  ›  Cook:1hr  ›  Extra time:30min resting  ›  Ready in:1hr50min 

    1. Preheat oven to 190 C / Gas 5. Lightly grease a 900g (2 lb) loaf tin or 16 hole muffin tin with oil or cooking oil spray. Stir the skimmed milk and lemon juice together in a glass measuring jug; let stand until curdled, about 30 minutes.
    2. Whisk together the wholemeal flour, cocoa powder, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt; set aside.
    3. Beat the eggs and sugar together with an electric mixer until smooth. Mix in the mashed bananas, the milk mixture, rapeseed oil and vanilla extract. Stir in the flour mixture just until all ingredients are moistened. Pour the mixture into the prepared loaf tin.
    4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 1 hour for a loaf or 30 minutes for muffins. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    This recipe hasn't been reviewed in English yet, but you can check out reviews from our global community

    Write a review

    Click on stars to rate