Chocolate Banana Bread

Ingredients

• 1/4 cup of brown sugar
• 1 1/2 cups of self-raising flour
• 1/2 cup of cocoa powder
• 80g butter (softened)
• 1 egg
• 1/2 cup greek yoghurt
• 1/2 cup milk
• 1 tsp vanilla
• 4 ripe bananas (3 mashed and 1 banana cut lengthways for decoration/topping)
• 1/8 cup raw sugar (for top of loaf) mixed with 1/2 tsp cinnamon

Directions

• Preheat the oven to 180 degrees
• Grease or line a loaf pan
• Mix your dry ingredients together (flour, sugar and coca)
• Mix all your wet ingredients together in another bowl (banana, milk, egg, yoghurt, vanilla, butter)
• Add in your wet ingredients to the dry and then mix it all together
• Pour batter into your loaf pan
• Sprinkle your sugar and cinnamon mix on top and then place your lengthways sliced banana on top
• Cook for 1 hour or until you press the top and it bounces back.

Storage Instructions

Store the cooled loaf in an airtight container at room temperature for up to 3 days, or slice and freeze for up to 3 months. Thaw slices at room temperature — perfect for school lunches.

Nutrition Notes

Greek yoghurt keeps this loaf beautifully moist and adds protein and calcium, while mashed banana brings natural sweetness and potassium. With added sugar and cocoa, it's a sometimes-treat best suited to older children.

Parent Tip

Slice and freeze the loaf so you can pull out a piece at a time for school lunches. The banana does a lot of the sweetening, so it works well with the smaller amount of added sugar.

Frequently Asked Questions

From what age is this suitable?

With added sugar and cocoa, this loaf is best suited to children over 2 as a treat.

Can I reduce the sugar?

The mashed banana adds plenty of natural sweetness, so you can reduce or leave off the raw sugar topping. The cocoa and brown sugar keep it a sometimes-treat.

Can I make it dairy free?

Use a dairy-free yoghurt, a plant milk and a dairy-free spread in place of the butter.

Can I freeze it?

Yes — slice and freeze for up to 3 months, ideal for lunchboxes.