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Healthy dark chocolate banana bread

I finally got a chance to make Rachel Mansfield’s famous dark chocolate marble banana bread and I'm in love with everything about it! It requires only 8 ingredients (is dairy, butter and sugar-free just the way I like em!) and takes only about 20 minutes to prep and 35 minutes to bake! Seriously a must try - loved having mine with a hot cup of coffee in the morning! Scroll down for the full recipe of Rachel's amazing banana bread adapted to use whole-wheat flour and Lindt dark chocolate (baking edition)- my absolute favorite!

Dark chocolate banana bread

Dark chocolate banana bread

You will need

Wet ingredients:

  • 2 medium ripe bananas (note: if they are not fully ripe yet, you can stick them in the oven for 10 minutes at 180 degrees C until peel turns black – carefully remove, unpeel and mash up)

  • 1/3 cup melted coconut oil

  • 1/4 cup organic maple syrup

  • 2 eggs

  • 1/4 cup almond coconut milk (or you can sub for milk of choice)

  • 1/2 tsp vanilla

Chocolate ingredients:

  • Half a block of Lindt 70% dark chocolate (180g) – baking edition (got mine from Choithram’s – you can also find it at any Spinney’s or Waitrose in Dubai)

Dry ingredients:

  • 1.5 cups of whole-wheat flour (organic)

  • 1 tsp cinnamon

  • 1 tsp baking powder


  1. Pre-heat oven to 180 degrees C and lightly grease a tray and sprinkle with flour to avoid sticking (I used a square tin oven tray but you may use a rectangular shape to get a loaf-look)

  2. Blend together the wet ingredients (see note above to ripen your bananas faster and make them easier to mash up)

  3. Mix together the dry ingredients then place a strainer over the bowl

  4. Add the wet ingredients over the dry ingredients through the straightener to get any banana chunks out of the mix and make sure your batter is nice and smooth. Mix together using a spoon or spatula

  5. Heat up your dark chocolate (use only half the block) either in a microwave for 1 minute or using the stove top approach (you can heat up some water in a small pot, then place your dark chocolate in a plate and place the plate on top of the boiling pot so that the chocolate melts)

  6. Separate the batter in two- you may choose to make them equal parts. I chose to keep mine 2/3 regular, and 1/3 chocolate flavored (because that’s how I prefer my marble cake!)

  7. Add the melted chocolate in one of the bowls and now you may add the batter in the tray, alternating each time. I poured in half the non-chocolate batter first, then used a spatula to distribute evenly, then half the chocolate batter, used a dull-knife to create swirls, then the remaining non-chocolate batter and finally the last bit of chocolate batter and created a ‘marble-look’ using the knife.

  8. Bake in the oven for 35 minutes or until toothpick comes out clean. Let it cool for 10 minutes and serve.

To store: let it cool for 45-minutes in room temperature then place in a glass airtight container and leave in the fridge – this may stay in the fridge for 3-4 days, but may be stored in the freezer for longer!


**A huge thank you to Rachel for sharing this amazing recipe! **

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