Chocolate Banana Bread
November 13, 2025
Banana bread made with spelt, oat flour, and greek yogurt
Deliciously yummy and easy to make. I like to use very ripe bananas, the kind you might otherwise have thrown out. I know they're ready when the skin feels thin and covered in dark spots, that's how you get the most naturally sweet banana bread. The bread is made with spelt flour for a light, nutty flavour, and because spelt contains a gentler form of gluten than regular wheat, it gives a softer, more tender crumb. The oats add moisture and a mild sweetness, while Greek yogurt keeps it soft without needing much oil. I also like to add a little cinnamon and vanilla for extra warmth and flavour.
Ingredients
Wet ingredients
- 3–4 very ripe bananas, mashed (≈ 400 g)
- 2 large eggs
- 3 tbsp olive oil
- 5 tbsp of Greek yogurt
- 1 tsp vanilla extract
Dry ingredients
- 120 grams (1 cup) spelt flour
- 50 grams (½ cup) oat flour (or blend rolled oats)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 2–3 tbsp honey (adjust for sweetness, the bananas add a lot)
- 50-60 g ( ⅓ cup / 2 oz) dark chocolate, roughly chopped- i used 90 %
Toppings
- 25–30 g (¼ cup) chopped pecans (or walnuts, or almonds)
- More chocolate
Instructions
1. Preheat and prepare
- Preheat the oven to 175 °C ( 350 °F). Line a loaf pan with parchment.
2. Mix wet ingredients
- In a bowl, whisk together mashed bananas, eggs, olive oil, yogurt, vanilla, and honey.
3. Combine dry ingredients
- In another bowl, mix the flours, baking powder, baking soda, cinnamon, and salt.
4. Combine and fold
- Combine the dry and wet ingredients gently, don't overmix. Fold in the dark chocolate.
5. Bake
- Pour into the pan and bake for 45–55 min, until golden and a toothpick comes out clean.
- Cool completely before slicing.
Serving Suggestions
- •Delicious with a cup of coffee or tea.
- •Spread with a little butter or almond/peanut butter.
- •For a simple dessert, serve with a dollop of greek yogurt or a drizzle of honey.
Storage & Meal Prep
- •Keeps well for 3–4 days in an airtight container at room temperature.
- •For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
- •To freeze, slice the loaf first, place parchment between slices, and store in an airtight container or freezer bag.
- •Reheat frozen slices in the toaster, oven or microwave until just warm.
Variations & Substitutions
- •Flours: Use only spelt flour for a lighter loaf, or replace oat flour with almond flour for a slightly richer texture.
- •Nuts: Swap pecans for walnuts, almonds, or hazelnuts, or leave them out for a nut-free version.
- •Chocolate: Use milk or dairy-free chocolate depending on preference, or replace with chopped dates or raisins for a naturally sweet version.
- •Sweetness: Adjust honey or maple syrup to taste, 2 tbsp for a lightly sweet loaf, 3 tbsp for a dessert-like version.
- •Oil: Replace olive oil with coconut oil or melted butter if preferred.
Enjoy!
Deliciously yummy and easy to make. I like to use very ripe bananas, the kind you might otherwise have thrown out. I know they're ready when the skin feels thin and covered in dark spots, that's how you get the most naturally sweet banana bread. The bread is made with spelt flour for a light, nutty flavour, and because spelt contains a gentler form of gluten than regular wheat, it gives a softer, more tender crumb. The oats add moisture and a mild sweetness, while Greek yogurt keeps it soft without needing much oil. I also like to add a little cinnamon and vanilla for extra warmth and flavour.
Ingredients
Wet ingredients
- 3–4 very ripe bananas, mashed (≈ 400 g)
- 2 large eggs
- 3 tbsp olive oil
- 5 tbsp of Greek yogurt
- 1 tsp vanilla extract
Dry ingredients
- 120 grams (1 cup) spelt flour
- 50 grams (½ cup) oat flour (or blend rolled oats)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 2–3 tbsp honey (adjust for sweetness, the bananas add a lot)
- 50-60 g ( ⅓ cup / 2 oz) dark chocolate, roughly chopped- i used 90 %
Toppings
- 25–30 g (¼ cup) chopped pecans (or walnuts, or almonds)
- More chocolate
Instructions
1. Preheat and prepare
- Preheat the oven to 175 °C ( 350 °F). Line a loaf pan with parchment.
2. Mix wet ingredients
- In a bowl, whisk together mashed bananas, eggs, olive oil, yogurt, vanilla, and honey.
3. Combine dry ingredients
- In another bowl, mix the flours, baking powder, baking soda, cinnamon, and salt.
4. Combine and fold
- Combine the dry and wet ingredients gently, don't overmix. Fold in the dark chocolate.
5. Bake
- Pour into the pan and bake for 45–55 min, until golden and a toothpick comes out clean.
- Cool completely before slicing.
Serving Suggestions
- •Delicious with a cup of coffee or tea.
- •Spread with a little butter or almond/peanut butter.
- •For a simple dessert, serve with a dollop of greek yogurt or a drizzle of honey.
Storage & Meal Prep
- •Keeps well for 3–4 days in an airtight container at room temperature.
- •For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
- •To freeze, slice the loaf first, place parchment between slices, and store in an airtight container or freezer bag.
- •Reheat frozen slices in the toaster, oven or microwave until just warm.
Variations & Substitutions
- •Flours: Use only spelt flour for a lighter loaf, or replace oat flour with almond flour for a slightly richer texture.
- •Nuts: Swap pecans for walnuts, almonds, or hazelnuts, or leave them out for a nut-free version.
- •Chocolate: Use milk or dairy-free chocolate depending on preference, or replace with chopped dates or raisins for a naturally sweet version.
- •Sweetness: Adjust honey or maple syrup to taste, 2 tbsp for a lightly sweet loaf, 3 tbsp for a dessert-like version.
- •Oil: Replace olive oil with coconut oil or melted butter if preferred.
Enjoy!
