top of page

Double Chocolate Banana Bread

A chocolate twist on the OG, baked in a cast iron skillet and ready in half the time

Total time to make : 40 - 45 minutes Time to prep : 15 minutes

Time to bake : 25 - 30 minutes

Servings : 10 slices


250g (about 3 medium) ripe bananas, mashed

2 bananas, to top

155g plain flour

65g cocoa powder

1/2 tsp baking powder

1 tsp cinnamon (optional)

240g soft brown sugar

125g butter, room temperature

2 eggs, room temperature

1 tsp vanilla extract/paste

1 tsp salt

100g chocolate chips



  1. Preheat a fan oven to 175C and grease a 7" cast iron skillet, cake tin, metal-handed frying pan, loaf tin or whatever you'll be using to bake

  2. Mash the 3 ripe bananas in a bowl and set aside

  3. Combine the dry ingredients by sieving the flour, cocoa, baking powder, salt and cinnamon together into a bowl

  4. In a seperate large bowl, combine the wet ingredients by creaming the sugar and butter together until there are no lumps left and you have a smooth paste, then add in the eggs, one at a time until fully mixed and add the vanilla

  5. Tip the dry ingredients in with the wet and 'fold' together until just combined, being careful not to over-mix

  6. Finally, add in the mashed bananas and 3/4 of the chocolate chips and fold through evenly

  7. Pour the mixture into your chosen baking tin and top with the extra bananas, sliced thinly lengthways or chopped into coins, and the remaining 1/4 of chocolate chips

  8. Bake for 25 - 30 minutes (50 - 60 minutes in a loaf tin). It's ready when there's no 'wobble' in the middle and a toothpick or skewer comes out clean (with no wet mix) when inserted into the middle of the cake

  9. Remove from oven and wait for it to completely cool before slicing

  10. Serve with greek yogurt, honey/nut butter/salted caramel and toasted chopped nuts


Nutritional Information

(per slice)

350 calories

5g protein, 47g carbs, 15g fat

Good to know:

  • Check your baking powder is in date before using. The biggest reason for a loaf with no rise is often an in-active raising agent or over-mixing of the recipe

  • You can use any sugar, I prefer any type of brown sugar but white sugar will work too.

  • Store at room temperature in an airtight container for up to 3 days, refrigerated for up to 1 week

  • Banana bread freezes really well. Once sliced and totally cooled, individually wrap each slice and store in an airtight container in the freezer for up to 3 months


bottom of page