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Copper Spoon Cakery Healthy Banana Bread

Healthy Banana Bread

I’ve been baking so much recently and thought it was about time I stepped away from the buttercream and tried to bake something healthier that I could snack on with a little less guilt. I have an awful habit of buying way too many bananas for one person to consume, especially considering I only eat them when they’re a little under ripe.  I had some bananas that were very ripe at the beginning of this week and decided it was time to bake Banana Bread.

This recipe contains no butter or refined sugar which is always a bonus! The banana bread has coconut oil instead of butter and only contains sugar from honey, bananas and some added sultanas and a small amount of Green and Black’s 85% dark chocolate cut into small chunks.

This has to be the best banana bread I’ve ever tasted and it kept its shape enough to be sliced perfectly, unlike many others which are either too dry or too soft so they squish up when you try and slice them.

If you’re looking for a recipe to use up ripe bananas or simply want a treat that’s a little healthier, this recipe is perfect for you!


190g plain flour, plus extra for chocolate chunks
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
3 medium overripe bananas
2 large eggs, room temperature
175 g honey/ maple syrup
65 g plain yogurt
4 tablespoons melted coconut oil
2 teaspoons vanilla extract
30g roasted pecans
30g walnuts
50g 70%+ dark chocolate, chopped into small chunks


Preheat the oven to 175°C and grease a 9 x 5 loaf pan.

In a medium bowl mix together the flour, baking soda, baking powder, and salt together.

In a separate bowl mash the banana and eggs together with a fork until they are a smooth consistency. Mix in the honey/maple syrup, yogurt, oil, and vanilla extract. Mix until well combined.

On a chopping board using a sharp knife, chop the chocolate into small pieces.

In a small bowl, mix together the pecans, walnuts, sultanas and chocolate chunks plus about a tablespoon of flour. Mix together until they are evenly coated in flour.

Create a well in the bowl with the flour and pour in the wet ingredients. Mix together until there are no dry spots, but there are still a few lumps. You don’t want to overwork the mixture. Fold in the nuts, sultanas and chocolate.

Pour the batter into the loaf pan and bake for about 50-55 minutes, or until a toothpick inserted in the middle comes out just about clean. Leave the loaf in the pan and put a layer of tin foil over the top, the cake will keep cooking as it cools.


When the loaf is cool, run a knife between the loaf and the pan, then remove the loaf. Allow to cool completely on a wire rack.

There you have it, a healthy snack that tastes delicious!

Enjoy x


Founder of Copper Spoon Cakery, specialising in bundt cakes for market stalls and custom occasion cakes.


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