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Whole Grain Chocolate Banana Bread

A healthy banana bread made with barley and whole wheat flours and loaded with ripe fruit and chocolate chips.
Prep Time 15 mins
Cook Time 40 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10


  • 113 g barley flour
  • 113 g whole wheat flour
  • 120 g light brown sugar (add more if you like it sweeter)
  • 85 g olive oil
  • 3 ripe, soft bananas (about 250g), mashed
  • 30 g cocoa powder
  • 50 g dark chocolate chips (use milk chocolate chips if you prefer)
  • 3 large eggs at room temperature
  • 1 tsp vanilla extract
  • 3/4 tsp soda bicarbonate (baking soda)
  • 3/4 tsp salt


  • Preheat the oven to 176°C, lightly grease and line a 9"x5" loaf tin with baking parchment leving some parchment overhanging on either side to help lift out the banana bread.
  • In a bowl, whisk the flours, cocoa powder, salt and baking soda together till combined.
  • In another bowl, whish the olive oil with the brown sugar and add the eggs one at a time whisking after every addition.
  • Now whisk the mashed bananas and the vanilla extract into the frothy egg mixture.
  • Using a spatula, gently fold in the flour mixture till just combined. Fold in the chocolate chips. Do not mix too vigorously or you'll end up pushing all the air out of the batter.
  • Rest the batter in the pan for 7-10 minutes to allow the flours to absorb the liquid and hydrate. Then bake for 40 -45 mins or till a skewer inserted into the banana bread comes out clean. If the top browns and the interior is still undercooked, tent a foil over the pan till the bread is done.
  • Lift the bread on to a wire rack and cool before slicing.