Banana bread has always been a favourite of mine. My mum used to make an outstanding one. She won't mind me saying it was one of her few culinary successes growing up (sorry Mum, I love you and your cooking has improved immensely in recent years!).

I've experimented with a few recipes in the past, some were gluten free, some were wheat free and some were dairy free. But none of them really hit the nail on the head. This latest attempt I have to say was pretty damn good!

The key with a good banana bread is very, very, very ripe bananas. So ripe you'd usually probably chuck them out. But when they're that ripe they're super sweet which means less outside sugar needs to be introduced. Result? A tasty party in your mouth where everyone is invited.

I've added in chocolate chips to this bread, but you could add in loads of other extras, like raisons, chia seeds, nuts, cranberries, peanut butter. Get creative!

It's super easy to make, with about 10 mins prep time and 30-40 mins in the oven. So here's the full recipe and method.


  • 210g whole wheat flour
  • 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp good quality salt
  • 100g dark chocolate chips
  • 2 eggs
  • 100g of coconut oil melted
  • 75g honey
  • 75g Greek yoghurt
  • 2-3 ripe bananas mashed


  1. Pre heat the oven to gas mark 5/190 C/375 F and grease a medium sized cake tin with coconut oil.
  2. Mix the flour, cinnamon, baking soda and salt into a mixing bowl and thoroughly whisk together.
  3. In a separate bowl mash up the bananas and then add in the eggs, honey & yoghurt. Mix well. Add the melted coconut oil last so that the yoghurt has some time to get up to room temperature, otherwise it may clump once the hot coconut oil hits it.
  4. Now add in the dry ingredients and whisk together well.
  5. Add in your chocolate chips, give it one final mix and then pour into the cake tin.
  6. Bake in the oven for 30-40 mins or until you can poke a knife in and it comes out clean.
  7. Allow the bread to rest in the tin for a good 30 mins. Then run a knife along the edges and it should slip right.
  8. Slice while still warm and either eat on its own or if you're feeling indulgent smother some nut butter on top!

The bread will keep for a few days, but it's unlikely it will last that long the way it tastes! A perfect banana bread recipe for some relaxing Sunday baking. Would love to hear how anyone else gets on giving it a go, hope you enjoy!

Author Mark

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