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Chocolate Chip Banana Bread

This chocolate chip banana bread topped with cinnamon maple compound butter is absolutely delicious! From the decadent cake slices to the melted spiced butter, this cake is to die for!


For the banana bread:

  • 3 small ripe bananas

  • 1/3 cup brown sugar

  • 1/3 cup coconut sugar (you can use white sugar instead but coconut sugar adds an extra note of caramel to the banana bread)

  • 1/3 cup vegetable oil

  • 1 egg

  • 80g of yogurt

  • 1 tsp vanilla

  • 1 cup flour

  • 1 tsp baking powder

  • Pinch of salt

  • 1/2 tsp cinnamon

  • 1/4 tsp nutmeg

Maple cinnamon compound butter:

  • 3 tbsp butter (at room temperature)

  • 2 tbsp maple syrup

  • 1/2 tsp cinnamon

  • 1/4 tsp flakey sea salt


For the compound butter:

  1. Using a spatula or a whisk, whip your butter until its light and airy.

  2. Mix in your maple syrup and stir until combined.

  3. Add in the cinnamon and sea salt and store the butter in the fridge.

  4. (remove the butter from the fridge at least 15 minutes before serving the banana bread)

For the banana bread:

  1. Preheat oven to 160°C.

  2. In a large bowl, mix the brown sugar , coconut sugar and vegetable oil until combined.

  3. Add in the egg and vanilla.

  4. Mashup the bananas using a fork and add them to the mix along with the yogurt.

  5. In another bowl, mix the flour, salt, baking powder, cinnamon and nutmeg.

  6. Add your flour mix into the main mixing bowl and stir until combined.

  7. Mix in the chocolate chips.

  8. Pour the batter into a loaf pan greased with some vegetable oil and lined with parchment paper.

  9. Bake the banana bread for 50-60 minutes on the middle rack.(a tooth pick should come out clean once inserted in the center of the cake)

  10. Allow the cake to cool for at least 10 minutes before flipping it out.

  11. Serve warm with a knob of maple cinnamon compound butter.

  12. Bon Appétit!


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