Chocolate chip banana loaf cake is an easy to make, moist and delicious bake. Great served as a dessert or a coffee morning cake. Everyone will love this!
Folks, if you're looking for a really quick banana bread recipe with a tasty chocolate twist then look no further than this chocolate chip banana loaf cake!
This new banana bread cake is a slightly revamped variation of my popular and original healthier banana bread recipe.
That recipe was published all the way back in 2014!
I've made that earlier version so many times and it's always gone down well with friends and at work bake sales too.
So I thought, why not make a new version with chocolate?
I'm glad I did. My new work colleagues loved it!
This is an easy chocolate banana loaf cake which combines the flavours of dark chocolate with sweet banana.
I mean, what's not to love?
With the addition of the chocolate chips I've made a few changes to the original recipe.
By the way, there's nothing wrong with the original recipe and if you just want a delicious healthier butter free banana bread, then please try it!
I made the changes here in this recipe because the chocolate chips melt in the batter when cooking (yum!).
Absolutely nothing wrong with that because it makes the texture of this chocolate chip banana bread even more light and moist.
However, it did necessitate reducing the number of bananas used and the amount of Greek yogurt. Otherwise the batter came out too wet!
Also I swapped the caster sugar and used light brown sugar here instead and less too.
The chocolate chips added their own extra level of sweetness and the brown sugar a whole new depth of flavour.
So, I said earlier that my new work colleagues loved this chocolate chip banana bread.
I recently started a new part time job after quitting my career as an IT Project Manager and taking a year out.
When in training for my new job I had to introduce myself to my new work makes and what I do to support myself.
As soon as you tell anyone you're a Food Blogger they want samples!
So I made this and took it in for my new colleagues to try and they loved it!
One even said that "this is the best chocolate banana bread they have ever had"! Now that was a real compliment!
Jump to:
Ingredients
- Plain flour - all-purpose flour (U.S.)
- Wholemeal flour - whole-wheat flour (U.S.)
- Bicarbonate of soda - helps the chocolate banana loaf cake to rise
- Salt - for flavour
- Baking powder - helps the cake to rise
- Ground cinnamon - helps add a delicious warm and dark spice flavour
- Light brown sugar - helps to add moisture and a lighter texture to the cake
- Ripe bananas - only use ripe bananas as they are full of sweetness and help to make the cake moist
- Yogurt - helps to add a light and fluffy texture
- Eggs - to help bind all the ingredients together
- Vegetable Oil - used instead of butter as again it helps to make the cake fluffy, moist and light
- Chocolate Chips - I use dark chocolate chips for an extra depth of flavour. You could use any kind of chocolate chips though
See recipe card for quantities.
Step By Step Instructions
Detailed instructions are in the recipe card below. But here is a quick step by step guide of how to make this easy chocolate chip banana loaf cake recipe:
- Preheat oven to 180C Fan and grease loaf tin.
- Sift all the dry ingredients into a large mixing bowl.
- In a separate bowl, mix together all the wet ingredients.
- Pour the wet ingredients into the larger bowl with the dry ingredients.
- Add the chocolate chips. Fold all the ingredients together.
- Pour cake mixture into loaf tin. Bake for approximately 45 minutes until well risen and golden brown.
- Check the loaf inside has cooked. Insert a wooden skewer / cocktail stick into the centre. It should come out clean if cooked, then remove from the oven.
- Allow to cool slightly in the tin. Then remove and transfer to a wire baking rack.
- Once completely cooled store in an airtight container at room temerature or slice into 15 slices and freeze.
Tips For Making This Chocolate Chip Banana Loaf Cake
What Kind Of Bananas Are Best For Chocolate Banana Loaf Cake?
This recipe is best using, and is a great way to use up, any overripe bananas. If you use unripe bananas for banana bread there won't be much flavour or sweetness.
How Ripe Should The Bananas Be?
Bananas with brown spots are best. Don't use black mushy ones as they will add too much moisture to the batter. Let the bananas get overripe by placing them on your windowsill in the sun if you can or allowing them to ripen at room temperature.,
Can I Use Dark Brown Sugar Instead Of Light?
You could, but you might need to reduce the amount of moisture elsewhere such as with slightly less yogurt. The reason is dark brown sugar contains more moisture. So I recommend light brown sugar only!
How Will I Know The Chocolate Banana Loaf Cake Is Ready?
Make sure you don't remove your banana bread from the oven until you have checked the inside is fully cooked by inserting a wooden skewer / cocktail stick into the centre which should come out clean if cooked.
Equipment
For This Chocolate Loaf Cake Recipe You May Need….
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
If you do click through, then thanks for being a part of Neil’s Healthy Meals!
This is the basic loaf tin I use.
As you can see it's relatively inexpensive and its perfect for loaf cake recipes.
Plus it's teflon coated and comes with a lifetime guarantee.
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FAQ's
How Many Calories Are In Chocolate Banana Loaf?
There are 178 calories per slice.
Do Banana And Chocolate Go Together?
Yes. Banana and chocolate together is a delicious and classic flavour. Loved for generations!
How To Store?
This cake should be stored for 2-3 days in an airtight container at room temperature.
Can I Freeze This Chocolate Banana Bread?
Yes. Once cooled slice it up into 15 slices. Wrap in cling film and freeze in pairs of slices or single slices for convenience which can be eaily removed from the freezer and defrosted in a couple of hours.
Why Is My Banana Bread Raw In The Middle?
This can happen if you've put too much moisture in, from too many bananas, too much yogurt or you've not used enough flour or you've underbaked the cake. As I've mentioned in the tips do insert a wooden skewer / cocktail stick into the centre which should come out clean if cooked. If not, cook for longer. All ovens are different.
What Is The Difference Between A Loaf Cake And A Cake?
The main differences are that a loaf cake is baked in a loaf pan or loaf tin, one that is essentially used to make bread. So it resembles the rectangular shape of bread. Wheras a cake can be baked in various shapes of pans or tins such as round or square ones.
More Loaf Cake Recipes For You To Enjoy!
Why not make this chocolate chip banana loaf cake your own by adding in different kinds of nuts too. Like walnuts?
📋 Chocolate Chip Banana Loaf Cake Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
- 200 g plain flour
- 100 g wholemeal flour
- 1 teaspoon bicarbonate of soda
- ½. teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 100 g light brown sugar
- 3 medium sized ripe bananas
- 200 g no fat Greek yogurt or natural yogurt
- 2 medium eggs
- 1 tbsp. vegetable oil
- 1.5 tsp. vanilla extract
- 100 g chocolate chips
Instructions
- Preheat oven to 180C Fan and grease a 20cm x 12.5cm / 8” x 5” loaf tin.
- Sift all the dry ingredients, the 2 types of flours, bicarbonate of soda, salt, baking powder, cinnamon and sugar into a large mixing bowl.
- In a separate bowl, add the wet ingredients by mashing the bananas first with a potato masher or fork, then add the yogurt, eggs, oil and vanilla extract. Mix.
- Pour the wet ingredients into the larger bowl with the dry ingredients.
- Add the chocolate chips and fold all the ingredients together either using a wooden spoon or a plastic spatula.
- Pour cake mixture into loaf tin and bake for 45 minutes until well risen and golden brown.
- Check the loaf has cooked by inserting a wooden skewer / cocktail stick into the centre which should come out clean if cooked then remove from the oven.
- Allow to cool slightly in the tin before removing and transferring to a wire baking rack.
- Once completely cooled store in an airtight container at room temerature or slice into 15 slices and freeze.
Nutrition
Nutrition Label
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
Rate The Recipe
If you’ve made this chocolate banana loaf cake recipe, or any other recipes on Neil's Healthy Meals, then please let me know.
Matt - Total Feasts
I don't work with you, and I live in a different part of the country, but I still want samples!I slice of this with a cup of coffee or tea sounds delightful, but probably won't be enough. Two slices....maybe three....
Neil
Yes one slice probably isn't enough as they're so delicious. Maybe 2. And call that lunch? 😆
David @ Spiced
So, Neil, what do you do to support yourself? A food blogger, eh? I want samples! Haha. So I grew up eating banana bread all the time. My mom seriously made banana bread every week, and it was always delicious. However, her version didn't include chocolate chips. I love that twist! This sounds delicious. I'll be waiting by the mailbox for my sample to arrive.
Neil
That was lucky that your mom made banana bread for you every week David. Plenty of essential vitamins there. 😉
It's definitely worth trying it with the chocolate chips if you get a chance. As for waiting by your mailbox, well I fear your post person might get a wiff of what's in the parcel and eat it first! Ha ha!
Jeff the Chef
This definitely takes the cake! Banana and chocolate is a match made in heaven, of course. Congrats on your new job!
Neil
Agreed Jeff. Banana and chocolate is a match made in heaven! 😀
Eha
Hello from a very hot Australia - methinks you are happier in your present climes than the up to 46 C we shall have to endure over the next three days . . . Am not a baker but, for some odd reason, that has never included banana bread 🙂 ! Love to have your new recipe which will lie atop the kitchen file waiting for the first reasonable moment . . . the chocolate chips will certainly be new . . . thanks !
Neil
Greetings from a cold and wet Scotland. Maybe you could share at least a small amount of that heat with us Eha? 😉
Anyway I hope you get a chance to make this Chocolate Chip Banana Bread and enjoy it as much as Lynne and I do!
Thanks for taking the time to rate and comment my recipe!
Easyfoodsmith
Ah! The best kind of bread. We never get tired of eating banana bread and for this reason we keep using different additives to it.
Neil
Banana bread is a bread we never tire of either! Thanks for your comment! 🙂
Ben @ Havocinthekitchen
I have made banana bread maybe only once or twice in my life. It’s actually hard to get it properly baked – I just don’t like the soggy and wet texture which banana bread often tends to have. This one, though, looks rather well-baked and delicious. Love the addition of Greek yogurt in it!
Neil
I agree Ben that I'm not fond of a soggy and wet texture. But this banana bread doesn't have that, as you said and can see in the photographs. It's just lightly moist and stuffed with chocolate chips!
Laura
Neil, there’s this guy at the gym who always asks me for samples. But I have to say, taking baked goods to my class at the gym just seems - idk, not the right thing to do! Haha! But,, I’m pretty sure I could feel good taking this banana bread made with yogurt and whole wheat flour! I’ve been wanting to make a whole grain loaf - this one is definitely a contender!
Neil
Yes! I am always getting asked for samples as soon as people know I am a food blogger. I don't mind as long as I can carry my samples around. The gym wouldn't be an appropriate place to take them, I agree Laura! I get asked frequently for samples of my cheesecakes too. But they're impossible to carry without collapsing all over the place!!