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Chocolate Banana Bread

Updated: Apr 4, 2020

Chocolate and banana, the ultimate combo that wins every time.

I'm not going to lie, this recipe came about simply because I wanted an excuse to be able to eat cake for breakfast...because what better way is there to start your day?! I loved the idea of a grab-and-go sweet treat, full of goodness and wholesome energy, and so this chocolate banana bread was born.

This recipe is simple, easy to whip up on a tight schedule, and is a favourite both at home and at the markets...can't wait to see you all enjoying this recipe in your own homes!

Banana Bread

(makes 1 small loaf)


300g bananas

100g tapioca

100g brown rice flour

7g guar gum

10g baking soda

1/2tsp salt

5g chickpea flour

10g linseed (powdered)

7g cinnamon

4g ginger

100g golden sugar

1tsp vanilla

80g coconut oil

1/2 cup hot water

50g dark chocolate to top


Mash the bananas, and place in a large bowl. Add the vanilla, coconut oil and hot water to the bananas. Mix to combine.

Sieve all of the dry ingredients together into a separate bowl.

Add the dry ingredients into the wet mixture, and gently mix until just combined (take care not to overmix).

Pour into a small loaf tin, lined with baking paper. Gently press chunks of dark chocolate along the top of the mixture.

Bake in a pre-heated oven at 180°C for 50-60 minutes.

This banana bread keeps for up to one week (if you can resist it for that long), when stored in an airtight container. It also freezes well, if you want to make it in advance.

Feel free to tag me in your photos on social media, I'd love to see this recipe in action! X

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