October 8

Recipe: Chocolate Swirl Banana Bread



A healthy banana bread recipe with chocolate in it…wow! What more could you want?

This recipe was inspired by the book ‘The Food Medic’ by Dr Hazel Wallace (really great book with lots of healthy recipes, I’d recommend).

Healthy natural ingredients and no refined sugar – it’s sweetened just through the bananas, honey, and dark chocolate πŸ™‚

Easy to make, comes out lovely and moist and tastes delicious.

Here’s how to make it:


(makes 10 slices)

  • 3 ripe bananas
  • 60g coconut flour
  • 60g spelt flour
  • 6 eggs
  • 75g coconut oil, melted
  • 80g honey
  • 100ml almond milk
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 1/4 tsp salt
  • 75g 70% dark chocolate
  • 1 banana, sliced, to go on the top



Pre-heat the oven to 180C, and prepare a loaf tin lined with baking paper.

Combine all ingredients, except for the chocolate and single banana, in a blender and blitz until fully mixed into a batter.

Break the dark chocolate into small pieces and melt in a bowl in the microwave for 60-90 seconds, stirring every 30 seconds or so.

Then gently fold the chocolate into the banana bread mixture, being careful not to mix too much, so you get a marbled effect.

Pour the mixture into the loaf tin, and add the sliced banana down the middle along the top.

Pop it in the oven for 45 minutes, then cover with a sheet of foil and bake for another 10-15 minutes, until a cake tester inserted into the middle comes out clean.

Allow to coolΒ in the loaf tin for around 10 minutes before lifting the banana bread out and transferring to a wire rack to cool completely.

Slice and enjoy πŸ™‚


This banana bread will keep in the fridge for 3-5 days and will also freeze well.



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