Banana Bread


  • 4 ripe bananas
  • 2 cups wholemeal flour
  • 2 eggs, at room temperature
  • 1/3 cup maple syrup
  • 1/2 cup Greek yoghurt 
  • 1 teaspoon ground cinnamon, plus extra for dusting
  • 1 teaspoon vanilla extract
  • 1 teaspoon bi-carb soda 
  • 100g chocolate chips


  1. Preheat oven to 150°C and line a 10cm x 20cm loaf tin with baking paper.

  2. In a bowl mash 3 bananas until smooth.

  3. Add the eggs, maple syrup, yoghurt, vanilla extract and mix well to combine.

  4. In a separate bowl, whisk together the flour, baking soda, and cinnamon and then add the dry ingredients to the wet ingredients and mix until just combined.

  5. Fold through 80g of the chocolate chips and spoon into the tin.

  6. Slice the remaining banana and arrange over the top of the loaf and then sprinkle the remaining chocolate chips around the banana and lightly dust with cinnamon.

  7. Bake for 50-55 minutes, or until cooked in the centre.

  8. Cool in the tin for 10 minutes and then remove and transfer to a wire rack to cool completely.

  9. To serve, cut into 12 even slices. Serve 1 slice as snack.

Store remaining banana bread in an airtight container in the fridge for up to 5 days. Slices can also be wrapped and frozen separately.

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