Chocolate Banana Bread -

Chocolate Banana Bread & The Last Food Blog is One

Course Cake
Cuisine Baking
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Michelle Alston


  • 125 g soft butter
  • 180 g light Muscavado sugar
  • 350 g very ripe bananas (5 small bananas)
  • 2 free range eggs
  • 1 tsp vanilla extract
  • 1 level tsp cinnamon
  • 2 level tbs cocoa
  • 200 g plain flour
  • 1 tsp baking powder
  • 3/4 tsp bicarbonate of soda
  • 3 tbs warm milk


  • Preheat the oven to 180 degrees C (I use a fan assisted electric oven)
  • Grease a 1 lb loaf tin with butter.
  • Mash the bananas in a bowl and set aside.
  • Heat the milk in a small saucepan, when warm pour it into a small bowl and mix in the bicarb of soda.
  • In a large mixing bowl cream the butter and sugar until it is smooth. Whisk in the mashed bananas, then add the eggs, cinnamon and vanilla and mix well.
  • Sieve in the flour, baking powder and cocoa and beat until smooth. Then stir in the bicarb of soda and milk mixture into the batter.
  • Pour the mixture into the greased loaf tin and bake for 60 minutes, or until a metal skewer comes out clean when the bread is poked and the bread is crusty on top.
  • When it's cooked turn the bread out onto a cooling rack and allow to cool.
  • Serve warm or cold.
  • This bread will keep in an airtight container for a couple of days, although it never lasts that long in my house! Just let it cool completely before placing it in the airtight container.