Chocolate Swirl Banana Bread

I feel like I say this every time I make banana bread, but this is hands down the BEST banana bread I’ve ever made. It isn’t as simple as the recipes I’ve previously posted (ingredients wise) but it is absolutely divine so I suggest you give it a go!

Servings: 12


  • 3 ripe bananas (approx 350g peeled)
  • 1 flax egg (1 tbsp ground flax + 2.5 tbsp cold water, set in the fridge for 10 mins)
  • 90ml maple syrup
  • 1 tsp vanilla extract
  • 1.5 tbsp coconut/sunflower oil
  • 55g oats/oat flour
  • 40g ground almonds
  • 155g wholemeal/spelt flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 10g cocoa powder
  • 100g chocolate chips
  • Optional: an extra banana to top


  1. Preheat the oven to 180c and grease a loaf tin
  2. In a blender, blitz the bananas, flax egg, maple syrup, oil and vanilla extract, until smooth (or mash the banana and stir in the remaining ingredients if you do not own a blender)
  3. In a bowl, combine the oats, ground almonds, flour, baking powder and baking soda
  4. Add the flour mixture to the blender and blitz until combined (or stir if you do not own a blender)
  5. Pour half the mixture into a bowl and melt 50g of the chocolate chips. Fold the melted chocoalte chips into one half of the mixture, along with the cocoa powder and remaining chocolate chips (leaving some behind to top with)
  6. In your tin, add a large serving spoonful of each mixture in at a time to create a marbled effect. Once you have used all the mixture, top with a banana and the remaining chocolate chips and bake in the oven for 30 minutes
  7. After 30 minutes, cover with foil and bake for another 20-30 minutes, until a skewer comes out clean
  8. Leave to cool in the loaf tin for 15 minutes, then transfer to a wire rack to cool completely
  9. Slice up and enjoy!

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