Almond Milk Banana Bread with Chocolate Chips



of which Sugars10g11.1%
of which Saturates2.8g13.8%

Nutrients Proportions

  • carbs 56%
  • sugars 20%
  • fats 23%
  • saturates 6%
  • proteins 14%
  • fibers 7%
* All data is per serving
Almond Milk Banana Bread with Chocolate Chips Preview







The Banana bread recipe is a type of sponge cake made from mashed bananas, that originates in the United States. It is not as sweet as other classic sponge cakes and has a rougher texture, hence the name ‘bread’. However, it’s a healthy and tasty recipe that is easy to love!

We propose banana bread with almond milk instead of regular milk. By doing so our recipe will have fewer fats and be dairy-free! We also improved the classic recipe further by using wholemeal flour to ensure a higher fibre intake. We also cut on added sugars and replaced them with ripe bananas. Finally, we added dark chocolate chips and chopped almonds for extra taste.

Ripe bananas are a famous sugar substitute and the riper they are the sweeter the cake will be. So if you have some overly ripe bananas you don't feel like eating don't throw them away just yet! Use them to make this delicious banana bread recipe.


Print Recipe
ALLERGY ADVICE: For allergens, see ingredients in bold
Bananas250 g
Almond Milk160 g
Unrefined Brown Sugar60 g
Cinnamon1 pinch
Vanilla Extract1 tsp
Sunflower Oil50 g
Wholemeal Flour240 g
Baking Powder10 g
Baking Soda1 pinch
Salt1 pinch
Almonds40 g
Dark Chocolate60 g

step 1

Before you start to prepare this chocolate banana bread, make sure all the ingredients are at room temperature. This way they will be more 'relaxed' and the cake will be soft and spongy after baking.

Preheat the oven to 165° C (329° F). Peel the bananas and cut into chips. Place in a mixing bowl and gently mash with a fork.

Add the almond milk and mix using an electric whisk until you have a smooth and runny batter.

Step 1 Image 1

step 2

Next, add the brown sugar, cinnamon and vanilla extract.

Add one egg at a time and then the sunflower oil while mixing with the hand mixer.

Whisk until the batter is fluffy and smooth.

Step 2 Image 1

step 3

Add the wholemeal flour, baking powder, baking soda and salt.

Avoid adding the dry ingredients all at once or you'll have lumps in the mixture. Instead, add a couple of spoons at a time, whisk with the hand mixer until, and repeat until you have used all the flours.

Step 3 Image 1

step 4

Chop the almonds and cut the dark chocolate into chips. Add them to the egg and flour mixture and stir well.

Try to not work the cake batter too long after you have added the flour otherwise gluten will develop and the cake will result hard and chewy.

Step 4 Image 1

step 5

Grease and flour a non-stick loaf tin and pour the mixture.

Fill the tin up to two-thirds of its volume to leave room for the cake to grow in the oven. You can decorate the top with chopped nuts, chocolate chips, banana slices or oat flakes as desired (1).

Bake in the oven in the middle shelf for 35 minutes or until a skewer inserted in the middle comes out clean (2).

Turn the oven off and let the cake rest for 5 minutes with the oven door ajar. Then remove from the oven and allow cooling on a wire rack.

Cut into slices and enjoy this soft and healthy banana bread with a mug of cappuccino!

Step 5 Image 1
Step 5 Image 2

Foodacious Tips

As the cake is very moist you can store it in an airtight container for up to 3 days. For a longer storage, keep it in the fridge or slice it, freeze and keep for up to 4 weeks. Then simply defrost at room temperature or toast.