The best wholemeal banana chocolate bread recipe

I’ve always had a thing for banana bread, especially when chocolate is part of the mix. I’ve tried many different recipes over the years, and the result of many changes, tweaks and experiments later, I’m proud to have settled on this wholemeal version that’s healthy, soft, crumbly, utterly scrumptious, and a breeze to make.

Ingredients

2-3 medium sized bananas
1/2 cup rice bran oil
1/2 cup milk/unsweetened almond milk
3/4 cup pure maple syrup
1 tsp vanilla bean paste
2 cups wholemeal flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp fine sea salt
3/4 cup chocolate chips
1/4 cup pepitas
1 tbs linseed

Method

Preheat the oven to 180°C. Line a regular loaf tin with baking paper leaving a slight overhang at each of the narrow ends. Alternatively you could also use mini cake tins.

Peel the bananas and mash the flesh thoroughly in a mixing bowl with a fork or a potato masher. Whisk the rice bran oil, almond milk, maple syrup and vanilla bean paste into the banana.

In another bowl, combine the flour, baking powder, baking soda, salt and chocolate chips. Fold the dry ingredients into the wet ingredients.

Pour the batter into the loaf tin, or divide evenly between the mini cake tins. Sprinkle the pepitas and linseeds over the top.

Bake for 40 to 45 minutes, or until a toothpick comes out clean.

Remove from oven and let cool slightly before transferring onto a wire rack to cool completely.