Wholemeal Chocolate Banana Bread

    1 hour 50 min

    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.

    79 people made this

    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.

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    Reviews in English (60)


    So much work for extra dry muffins. Be ready to have 2 liters of milk handy. This stuff is dry and really not tasty at all!  -  03 May 2013


    I agree with previous review this is a bit dry. When I was making it I did wonder if the proportions of flour to milk, oil and eggs is right. tastes ok just isn't as moist as banana cakes I have made before  -  02 Feb 2014


    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 US | Canada)