Quarantine Kitchen: Chocolatey Banana Bread.

Ahh, banana bread – who knew something so yummy could come out of mushy old fruit. Sometimes, there’s nothing better than the smell of baking wafting through the house, and personally, I love having a slice of something sweet to offer friends when they come over. This recipe is super easy to follow and will make a cake that’s perfect for an afternoon treat with a cuppa or an after-dinner pud.

I love banana bread as we grew up making it in my household all the time. This prevented waste from school lunches and I love adding the chocolate element, which wins over kids or like me, those with a super sweet tooth!

Anyway, I hope you enjoy making this yummy cake as much as I do!

Ren, x


– 4 ripe mashed bananas (to the consistency you like)

– 1 banana halved (for topping)

– 150g unsalted butter

– 120g coconut sugar

– 3 medium eggs

– 1 tsp baking powder

– 300g Chocolate Chips

– Walnut halves (for topping)



1. Preheat oven to 160C fan.

2. Line your baking tin with baking paper and spray with oil or butter on the base and sides.

3. In a bowl, add your 4 ripe bananas and mash them to the consistency you like – if you want completely smooth banana bread, blend the bananas until smooth.

4. In another bowl, pour the coconut sugar in with the softened unsalted butter and cream them by mixing until fluffy and light.

5. Fold in the beaten eggs into the mixture, then add the flour and baking powder while constantly mixing.

6. Fold in your mashed bananas to the mixture.

7. Transfer your mixture into your bread tin and place in the middle of the oven for 40 minutes until you can poke the bread with a knife and it comes out clean.

8. Remove the tin from the oven and leave on the side to cool for 15 minutes before serving.



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