Chunky Monkey Choc-Banana Bread

(WARNING: this post may contain puns)

I’ve been monkeying around in the kitchen recently and I’ve come up with a recipe thats absolutely bananas! My Chunky Monkey Choc-Banana Bread is oil-free, sugar-free and can be gluten free if you should so desire. Aint that BANANAS?! They also happen to be the key ingredient, hence the name – Chunky Monkey Choc-Banana Bread. You’ll need 2-3 of the yellow gems but you actually don’t want your bananas yellow, you want them brown and spotty and looking fairly gross. The browner your bananas are, the sweeter they will be and the less sweetener you’ll have to use – winning!

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Please note that these bananas are beautiful but definitely not brown enough!

 In addition to the banana you’ll need some top notch dark chocolate chips. The bigger the better, this is Chunky Monkey Choc-Banana Bread after all! Remember higher cocoa content = less sugar (most of the time). Read the label, be ‘that person’ in the supermarket, I usually am.

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Check out those chunks of gooey chocolate deliciousness!

Now lets talk flour – I’ve used a combo of oats blitzed into oat flour and plain wholemeal flour. The original recipe uses 2 cups of oats but I kinda ran out and needed to sub the wholemeal. Flour is flexible here so go gluten free if necessary, wholemeal for extra fibre or just plain if thats what you’ve got on hand. The last ingredient of note is the greek yoghurt. I’ve used Chobani 0% Plain Greek Yoghurt because it a) is low fat and b) its relatively low in sugar but any good quality greek yoghurt with no monkey business (aka bulk fat & sugar) will do.

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Toasted banana bread for breakfast with a touch of butter, drizzle of honey and sprinkle of cinnamon.

Your Chunky Monkey Choc-Banana Bread will be delicious for up to 3 days and should be kept in the fridge. Recipe inspired by @feelgoodfoodie‘s banana choc chip muffins.

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Now to the recipe…


  • 1 cup oats
  • 1 cup plain/wholemeal/gluten free flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 medium or 3 small ripe bananas
  • 1 cup of greek yoghurt
  • 2 eggs
  • 1/4 cup honey (or less depending on sweetness of bananas)
  • 1/2 cup dark chocolate chips
  • Coconut oil or baking paper to grease/line loaf tin.
  1. Preheat oven to 180degrees and grease or line a loaf tin.
  2. Blend oats, flour, baking powder and baking soda until it all reaches the consistency of wholemeal flour and you can’t see any more cheeky little oats. Empty dry mix into a large mixing bowl and set aside.
  3. Blend bananas, greek yoghurt, eggs and honey until smooth. Pour wet ingredients into the dry mix and stir to combine then fold in chocolate chips.
  4. Pour mixture into prepared loaf tin and bake for 30-35 minutes or until the top of the loaf is set.
  5. Allow to cool completely before storing in an airtight container or you will end up with soggy banana bread (eww). Serve toasted with a little spread of butter/coconut oil, a drizzle of honey and sprinkle of cinnamon. Enjoy!

One Comment

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  1. This looks so great, I’ll have to try this!!


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