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Banana bread with luscious pockets of Broma chocolate


This is an absolute corker of a banana bread. Satisfying, delicious, homely, and as baking goes - pretty healthy! We’ve used coconut oil for some healthy fats, no refined sugars, and whole flour to bulk out the nutrition of this delicious loaf. This one also has Broma chocolate sauce pockets in for that extra indulgence. Failing that, just drizzle it on top...



70g of melted coconut oil
120g honey or maple syrup
2 eggs
300g ripe bananas
115g milk of choice (we used almond)
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
245g white whole wheat flour


Broma chocolate sauce



  1. Preheat the oven to 165C and grease a standard loaf tin.

  2. In a mixing bowl, whisk together the oil and honey. Add the eggs and beat well. Whisk in the mashed bananas and milk.

  3. Add the baking soda, vanilla, salt and cinnamon and whisk it all together. Last of all get your hands on a big mixing spoon and stir in the flour until combined.

  4. Pour the batter into your greased loaf tin and dust with cinnamon. You can experiment here with swirls on the top.

  5. At this stage I piped pockets of Broma chocolate sauce into the batter in a piping bag. You could just as easily drizzle on top for a chocolate topping and swirl it around with a knife for that professional finish.

  6. Bake for 55-60 minutes. Leave it to cool for as long as you can handle, and get stuck in!! Best served with a generous helping of Broma chocolate sauce.


    Note: You can add whatever you like to the mix or for toppings. Some great examples would be pecans, walnuts and chocolate chips.

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