Chocolate Banana Loaf

My recent love for bananas (read nutritional facts here) has become more of an obsession. Be it the usual chaat with some salt and freshly roasted cumin powder, being tossed up in a superb salad or just cut into so warm gooey custard, I just can’t seem to get over them.

Banana is definitely a favourite among many of the Indian cuisines. Look at the banana chips made in  South India or the curry made from Raw bananas and how Bengalis make Mochar Chop, an innovative use of the flower of the banana to make fritters. I tell you, its such a fascinating fruit to me.

So what was I looking for?… a chocolate banana loaf recipe.  The thought of these two flavours combined into one just seemed sinful and heavenly. Sinfully heavenly: Some oxymoron right…

This recipe is so easy to make and the best part is that you don’t need to whisk those yolks till they become pale and creamy and no beating of the egg whites till they form stiff peaks. A simple wire whisk is just about all the tools you’ll need. Here goes the recipe..

Chocolate Banana Loaf


  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/4 cup cocoa, unsweetened
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 1/3 cups mashed ripe bananas, approx 4
  • 1/3 cup vegetable oil, use apple sauce to avoid oil
  • 1 egg
  • 1 cup miniature semisweet chocolate chips, optional
  • 1 cup raisins, optional


Preheat the oven to 180 degree Celsius or 350 degree Fahrenheit.

In a bowl combine the mashed bananas with sugar and oil. Tip in all the dry ingredients into a sieve and slowly mix in the  banana mix.

Keep folding the flour mixture lightly till it just combines. Crack in the egg, add the chocolate chips, raisins and lightly fold till just combined.

Butter a loaf / bundt tin and lightly dust with flour. Transfer the batter to the tin and bake for 60 minutes or till the needle test shows the cake is done.

Needle test: insert a needle in the center of the cake, if it comes out dry, the cake is done. If the batter sticks to the needle, the cake is not done.


  1. Michelle · · Reply

    My muffins are in the oven and if the smell is any indication — they are going to taste great. I added cinnamon, too. Just a note — you didn’t mention the egg in the directions. I put it in right before the dry ingredients.

    1. Hi Michelle,

      Thanks for writing in. Hope the muffins came out good and adding cinnamon would definitely have perked up the recipe!

      The eggs can be added after the dry ingredients are mixed into the batter. The same is mentioned just before adding the chocolate chips 🙂

      Just ensure that the batter is not over mixed as the gluten from the flour will make the end product chewy.

      Feel free to write back in if you have any queries/ feedback on how your muffins came out

  2. Kent Mama · · Reply

    Yum!! This is wonderful, and a nice break from average banana bread. Made it twice now: once as written, and next with half whole wheat flour. The moist bananas and chocolate make the wheaty-flavor disappear. Thanks so much for a great hit in this family.

    1. What I most love about this recipe is the moist chocolaty aroma which is double the moment you sink you teeth into this loaf. So glad your family loved the recipe 🙂
      I will definitely by substituting with half wheat flour as suggested. Thanks for sharing

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