• Samanaa

Whole wheat chocolate banana bread

Another absolute favorite recipe of mine! It's absolutely healthy and a great breakfast option, if you are running late (it's mildly sweet, if you can tolerate eating something sweet for breakfast) and can very well be refrigerated for up to a week..

Tiny has always had a love-hate relationship with bananas 😁 and I am always left with 2-3 over-ripe bananas that I conveniently ignore till I can't anymore.. so every week, there's a fresh batch of banana bread baked at home that gets over in no time.. You can always bake these in cake moulds or bread tins.

One problem I have always faced with recipes that use bananas are the vague quantity of bananas mentioned. While other ingredients are measured in terms of cups/grams, bananas are mentioned in numbers and as you know, the size varies and this overall impacts the wet ingredients quantity in the batter and affects the texture of the bread. Therefore, I've measured the amount of mashed bananas for the sake of precision.

Measuring cups used - standard 1 cup = 240 ml


Over ripe banana puree (see notes) 3/4th cup

Whole wheat flour 1+1/4th cup

Cocoa powder 1/4th cup

Brown/cane/coconut sugar 1/2 cup

Flavourless oil 1/2 cup

Vanilla extract 1 tsp

Baking powder 1 tsp

Baking soda 1/2 tsp

Mixed seeds and nuts 1/4th cup

A pinch of salt


In a mixing bowl, mash ripe bananas to a puree (it takes about 2 large bananas or 3 medium or 4 small bananas) and measure out 3/4th cup. To this, add sugar and whisk till it melts. Next, add oil and vanilla extract and set it aside. In another large mixing bowl, sift in whole wheat flour, cocoa powder, baking powder, baking soda and salt (sifting is necessary to aerate the dry ingredients, so that the bread turns porous and soft). Slowly add the wet ingredients to dry ingredients to form a mixture. The batter will be of dropping consistency (much thicker than idli batter). In the meantime, pre-heat the oven at 180 degree celsius for at least 10 minutes. Grease the baking tray with oil and line it with parchment paper. Transfer the batter into the mould and sprinkle the seeds and nuts mixture on top. Place the tin in the preheated oven and bake it in convection mode at 180 degree celsius for 25-30 minutes until a knife/toothpick inserted comes out clean. Take it out of the oven and let it cool completely before slicing the bread.

This can very well be served as dessert with a scoop of vanilla ice-cream and a drizzle of chocolate sauce.


I have used Robusta variety of banana, because that is the only variety available here. And I highly recommend using the large variety of banana.

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