Chocolate banana “bread”

“It’s been a bad day and I have a load of ripe bananas in the fridge”

It’s been one of those days. It feels like a Monday and I’ve got the blues, but in reality it’s a Tuesday, and I’ve still got the blues  however, the great thing is, it’s a four day week, I’ve planned in a run tomorrow morning and I know once I’ve had a better night’s sleep I’ll feel better.

But for now, I’ve attempted to switch off with a spot of baking.

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This weekend was a long weekend – the final bank holiday this side of Summer which meant at the slight hint of sunshine I had the same idea as a lot of other people and decided it felt like the perfect opportunity to head outside with friends and family and enjoy some ice cold beers, cocktails or prosecco – or all 3!

rotten bananas

Getting fruity?

After my first week back at work in some time, and a lack of exercise and physical activity, on my part, it’s not surprising I’ve been feeling a little low – magnified by the various meals out I’ve been eating (ahem! Over eating) – I’ve felt a little lethargic and unashamed to say, attempted a spot of mood enhancement with some alcoholic beverages – maybe burnt the candle at both ends a little too much too!

This meant that some of the fruit and vegetables I’d purchased in an attempt to keep my body feeling like a temple, after my stint in Thailand, had gone a little …I’m ashamed to admit it…rotten! Many of which I’ve been attempting to use up in smoothies to cure the hangovers accrued over a few nights of putting my poor body through it. But there  were still a few bananas left, and they were pretty brown! Or should we say ripe? Ripe is better right?

I’ve been pretty preoccupied

I always remember my mum making a banana bread whenever this happened – I’ve never really liked fruit (until recently), so there was usually a lot going spare. She’d whip one up quickly, no mess, and it was always pretty delicious.

As I walked home this evening though, with various thoughts entering and leaving my mind from the excel spreadsheet I was processing this afternoon, the meeting I had this morning, right through to what some of my friends may think of me after a weekend of not being able to handle my drink so well – I realised my answer to how am I going to switch off this evening? would lie in what I was about to put my hand to in the kitchen.

I haven’t really had the opportunity to go shopping properly other than a quick hungover trip to the supermarket which involved me picking up a combination of junk food and said fruit so I had a quick raid of the cupboard and decided to let my mind do the rest in an attempt to switch off from the day.

Using a combination of a chocolate cake recipe I dabbled with a good year ago, with some bananas and extra nuts I was pretty surprised with the result which was sweet and spectacularly moist. Serve warm or leave to cool and spread a spot of dairy-free butter to taste.

The Recipe



COST: < £3


  • 300 grams of self-raising flour
  • 160 grams of brown sugar
  • 3 heaped teaspoons of cocoa powder
  • ½ tsp bicarbonate of soda
  • ½ teaspoon of salt
  • ½ teaspoon of ground cinnamon (optional)
  • 120 grams of dairy-free butter
  • 70 millilitres of chocolate soya milk
  • 2 large ripe bananas
  • 1 teaspoon of apple cider vinegar
  • 1 teaspoons of vanilla extract
  • 2 tablespoons of maple syrup
  • 50 grams of flaked high % dark chocolate
  • 50 grams of pecan nuts or hazelnuts


  • Preheat your oven to 200°C then grease and line a loaf tin with baking/greaseproof paper – I usually like to let it overhand the sides to make it easier to remove from the tin once cooled
  • Combine all of the ingredients in a food processor but only blend half  a measure of the nuts – combine well until the mixture is thick and smooth
  • Roughly break the remaining nuts and split into two halves, line the base of the loaf tin with a sprinkle of them
  • Pour the thick mixture from the food processor bowl into the loaf tin. Sprinkle over the remaining nuts – and if there is any to hand, the flaked chocolate too
  • Bake in the oven for between 50 – 60 minutes or until a skewer or knife, inserted into the mix, comes out clean

If you’ve had a go at this recipe, liked it, thought it was missing something, or have something you want to say, please get in touch.