I thought long and hard about what I’d title this recipe, was it banana bread with chocolate chunks or just chocolate banana bread. Until I sliced into it, then I was sure it was dark chocolate chunk banana bread!

The only reason being that the chocolate chunk to banana bread ratio is slightly higher than the norm, and I see no problem with that.

I’ve just started working again after almost 4 years and I’ve been neglecting my blog because its been quite hard for me to juggle being a mom, a blogger/recipe developer/wife and now a working class citizen. I’m still adjusting to not seeing my kids as often during the day as I’m used too, still struggling to communicate with adults, and also the guilt I feel for not being in the mood to create the delicious food I’ve become accustomed too, sad! so I really wanted to get into the kitchen and re-create one of my recipes, banana bread was the first thing that popped into my head. It’s delicious, simple, and a family favourite.

Something my family truly enjoyed, especially since my husband is always hinting that its been ages since I’ve whipped up anything. I tried 2 variations with sour cream and with double cream yogurt and I have to say that the yogurt took the cake! I added in dark chocolate chips because…. ummm, well, because why not!

the result was something truly incredble, delicate and moist with the most divine gooey chocolate in EVERY.SINGLE.BITE! I really do hope you try this recipe, you will love me (even more) for it.


1 1/3 cups cake flour

1 tsp bicarbonate of soda

Pinch of salt

2 cups ripe banana, mashed

1 cup natura sugar, light muscovado sugar

1/2 cup unsalted butter, melted

2 large eggs

1 tsp vanilla essence or extract

1/2 cup double cream yogurt

1 cup Beyers dark chocolate slab chopped into chunks 


  1. Preheat your oven to 180 C. Prepare your loaf pan with baking paper or grease with butter and dust with cake flour and set aside.
  2. Sift the cake flour, bicarbonate or soda and salt in a bowl and set aside.
  3. In another bowl whisk together the melted butter and sugar until well combined. I was a bit lazy today so I opted to use my stand mixer for this part.
  4. whisk in the eggs, vanilla and yogurt until fully incorporated. Add the mashed banana and fold in the sifted dry ingredients.
  5. Add in the dark chocolate chunks, save a 1/4 cup of the chocolate to sprinkle on the top of your banana bread batter.
  6. Pour the batter into your prepped loaf tin (or cake pan) and bake for 45 minutes to an hour or until a skewer comes out clean. 
  7. Store at room temperature for 2 days in an airtight container, this loaf is really moist so its best to let it cool completely before slicing into it. I know this because my first attempt crumbled to pieces because I sliced it straight out the oven… I couldn’t help myself and after you try this recipe you’ll understand why. 

Hope you try out my recipe, when you do please give me a tag I love seeing all your creations.

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