Best banana bread


Ladies and gentlemen, hold your horses, because here it comes… the BEST BANANA BREAD RECIPE you’ll ever find!

Ok – that may sound a bit sassy and exaggerated, but honestly, I tried out a LOT of recipes. And apparently there’s a limit to the amount of banana breads one should make/eat over a period of 3 weeks – and I kind of exceeded that. In the end, I ended up combining two recipes: one that included a zucchini – which makes this so incredibly moist- and one that included chocolate (no further explanation needed). Also interesting: if you’re looking for a vegan recipe, be sure to click that last link – the recipe is really nice!

Purpose of my experiment was to serve a banana bread for a potluck brunch I was invited to last Sunday. Apparently, the ladies liked it very much, so: mission accomplished!

So, are you ready for that recipe? Here we go!


  • 1 egg
  • 3 ripe bananas, mashed
  • 1 ripe banana (to decorate)
  • 1 medium to large zucchini, grated using large holes on grater and liquid squeezed using a dishtowel
  • ¼ cup maple syrup (you can replace part of the maple syrup by stevia -be sure to only add half of the amount of stevia then or it will be too sweet!)
  • ¼ cup melted coconut oil (or extra virgin olive oil will work)
  • 1 teaspoon vanilla powder
  • 1 cup flour (I used whole grain spelt flour. All-purpose or whole wheat flour will work)
  • ½ cup banana flavoured protein powder (I used Body&Fit Whey Perfection)- according to the Internet, you can replace the protein powder with flour or simply leave it out.
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 20 g raw cocoa powder
  • 35g dark 85% chocolate, cut into pieces
  • 2 spoons of milk (I used almond milk)


1. Preheat oven to 175°C. Lightly spray a loaf pan with cooking spray or line it with parchment paper.

2. In a medium-sized bowl, crack and beat egg. Combine mashed bananas, zucchini, maple syrup, olive oil and vanilla with the egg.

3.  In a separate large bowl, mix together the flour, protein powder, baking powder, salt and cinnamon.

4. Gradually stir liquid mixture into flour mixture. DO NOT overmix- only mix just until you no longer see dry flour.

5. Transfer 1/2 of the batter to another bowl, add the milk, sift in the cocoa powder and add the pieces of chocolate.

6. Spoon the two batters alternately into a greased loaf pan (this video shows you how it works).

7. Decorate your cake using the extra banana (I divided the banana into halves and put it on top)

8. bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out dry and the top is golden brown.

9. Allow bread to cool about for at least 10-15 minutes before slicing.- Enjoy!


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