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. 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!
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!).
That necessitated 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!
Tips For Making This Chocolate Chip Banana Loaf Cake
- This recipe is best using, and is a great way to use up, any overripe bananas.
- 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.
- 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!
- 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.
- 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.
For This Loaf Cake Recipe You May Need….
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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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More Loaf Cake Recipes For You To Enjoy!
- Lighter lemon loaf cake is such a delicious and easy cake to make. It’s based on Starbucks lemon loaf cake so if you love that but want a healthy version with less calories and fat then this is for you!
- Gingerbread loaf cake is an easy and delicious home baked recipe to make. It’s soft, moist and topped with a light covering of icing. A perfect holiday bake!
- Cherry bakewell loaf cake is an easy and delicious budget cake with all the flavours of a bakewell tart. Topped with a layer of icing sugar it’s perfect for sharing with friends.
Coming Thursday on Neil’s Healthy Meals
It’s time for a brand new slow cooker recipe next Thursday folks.
My new Slow Cooker Lamb Curry is just perfect for simmering away in the background whilst winter continues outside.
I don’t know about you, but Lady Lynne and I are already yearning for warmer summer days. Even though we’ve only just come back from a week of temperatures near to 30° in Cape Verde!
This new curry was the first thing I made for us as soon as we returned. It’s heat was much needed!!
Chocolate Chip Banana Loaf Cake Recipe
Why not make this chocolate chip banana loaf cake your own by adding in different kinds of nuts too. Like walnuts?
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Chocolate Chip Banana Loaf Cake
- 200 g plain flour
- 100 g wholemeal flour
- 1 tsp bicarbonate of soda
- ½. tsp salt
- 1 tsp baking powder
- 2 tsp 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
- 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 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 either store in the fridge or slice into 15 slices and freeze.