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Chocolate banana bread recipe

Fat Mum Slim /

I have a confession to make. I left my love in Sydney. His name is Bill. Bill Granger.

I’m not sure how popular Bill is beyond my own immediate environment, so if you don’t know him… well you really should make an effort to. Or at least his recipes. The guy knows how to cook. He has a few cafes scattered throughout Sydney and they make the best ricotta hotcakes, corn fritters and scrambled eggs. Oh and coconut bread. The guy knows how to cook. Oh, I said that already.

A few times a year, when we lived in Sydney, we’d head to Bills for hotcakes/fritters/scrambled eggs, and they never disappointed. One time while we were eating the hotcakes/fritters/scrambled eggs Bill arrived at the cafe and came to talk to us. I was starstruck. It was Bill! AT Bills.

Thankfully, now that we’ve moved away, I still have most of Bill’s cookbooks… so I’m not without his scrumptious goodies. I’ve made this banana bread recipe many, many times and it never disappoints. At first I thought it was weird to pair chocolate and banana bread. But once I tried it, I was disappointed that I hadn’t for all those banana-bread-making years.


2 cups of plain flour
2 teaspoons baking powder
123 grams unsalted butter, softened
1 cup caster sugar
4 ripe bananas, mashed
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup chocolate chips


♥ Preheat the oven to 180 degrees celcius. Prepare a loaf tin, by lining it with baking paper.
♥ Sift the flour and baking powder into a large bowl.
♥ In a separate bowl, mix the sugar, butter, bananas, eggs and vanilla. Once combined, add the dry ingredients and mix to combine. Don’t over mix.
♥ Add the chocolate chips. You have permission to steal one and gobble it up.
♥ Pour the batter into the loaf tin and bake for an hour and 15 minutes. Or until the bread is tested with a skewer.
♥ Leave to cool in the tin for 5 minutes and then turn onto a wire rack to cool. Serve with butter {and icing sugar if you’re that way inclined}.

Note: I’ve made the mistake many times with this recipe of getting the bread out at the 45-55 minute mark. A smell fills the house like it’s cooked, and it looks brown on top. In fear of it burning I get it out, only to find that it sinks and the middle just isn’t done. So don’t make the same mistake as me. Let it cook, and if in doubt get your skewer out.

Who is your favourite cook/chef?