This is a quite dense, moist banana bread that's almost puddingy with an added boost of chocolate bits throughout. Very ripe bananas are needed for their intensity. I usually ask if there are any out the back at fruit shops. Be careful when buying bananas for ripening at home - make sure they haven't been previously refrigerated otherwise the gases that cause ripening stop being released and they won't ripen any further.


  • 1/2 cup Caster sugar

  • 1/2 cup Dark Brown Sugar

  • 1/2 cup oil

  • 2 eggs

  • 3 medium very ripe bananas mashed

  • 1/2 cup sour cream

  • 1 tsp vanilla

  • 1 tsp cinnamon

  • 1/2 cup plain flour

  • 1 cup self raising flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 200g Dark Chocolate - chopped


  • 1.

    Line a loaf tin with baking paper.

  • 2.

    Preheat oven to 180C

  • 3.

    Combine oil and sugars in a large bowl

  • 4.

    Add eggs, banana, sour cream, vanilla and cinnamon and beat til combined.

  • 5.

    Add flours and baking powder and salt and mix til just combined.

  • 6.

    Fold through choc chips.

  • 7.

    Pour into prepared tin and bake 1 hour

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 392kj
  • Fat Total 20g
  • Saturated Fat 6g
  • Protein 4g
  • Carbohydrate 52g
  • Sugar 32g
  • Sodium 175mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Over ripe bananas make a huge difference to the flavour

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Posted by Russell55Report
really moist and strong taste,perfect.