Chocolate Banana Bread

Cooking time
Serves8 people

Have your cake and eat it. This lush loaf, from Rachel’s new book, Less Meat, More Veg, is butter-free, helps you shift ripening bananas and it offers half a portion of fruit per slice. Guilt free food!

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layout 2 comments


  • A little drizzle of olive oil
  • A spoonful of flour to coat your loaf tin
  • 3 ripe bananas, well mashed
  • 75g golden caster sugar
  • 75g honey or agave syrup
  • 225g coconut milk
  • 250g plain white flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 4 cardamom pods, seeds finely ground (optional)
  • 1/2 teaspoon fresh grated ginger (optional)
  • 100g bar dark chocolate, chopped into little bits
  • 50g toasted, roughly chopped nuts (optional)

If you like, melt another 100g bar of dark chocolate with 2-3 tbsp coconut milk and drizzle over the top of the cake to ice. To tart it up further, scatter chopped nuts or dust some more crushed cardamom seeds over the top. Our favourite nuts to use in this one are pistachios, almonds or cashews.

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1. Preheat the oven to 180°C/Gas 4. Brush the inside of a loaf tin with oil and dust with flour. Turn and tap the tin to coat the bottom and all the sides.
2. Mush the bananas in a large bowl. Add the sugar, honey and coconut milk, and stir until well mixed.
3. Sift in the flour, bicarbonate of soda, salt and spices. Gently fold through. Swirl the chocolate and nuts through last. Careful not to over-mix or it’ll turn out gloopy.
4. Tip the mixture into the prepared tin and bake for 50 minutes to 1 hour, or until a skewer inserted in the middle comes out free of batter (you’ll probably have a bit of melted chocolate on it!).
5. Cool for at least 10 mins before tipping it out of the tin.
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Gorgeous! It turned out perfect. A great recipe ! I've made some of Rachel's other recipes and they were great too! I lived the spices with the chocolate , yummy !


I don't know if it was the mushiness of my bananas or using reduced fat coconut milk, but it took well over an hour to bake, I took it out after an hour and a quarter as I had to go out, and I'm not sure if it was actually cooked properly in the end. So be prepared for it to take longer than you think and to cover the top of the cake towards the end so it doesn't burn.



Cake lover