Banana Bread and Chocolate Chunks Recipe from Cloudy Kitchen

Not your classic lock-in banana bread - Erin Clarkson of Cloudy Kitchen gives the humble loaf an indulgent makeover.

Erin Clarkson

Not your classic lock-in banana bread – Erin Clarkson of Cloudy Kitchen gives the humble loaf an indulgent makeover.

I like banana bread, but sometimes it’s fun to mix it up – this time with chocolate chunks and a chocolate streusel topping. I love eating this thick sliced ​​banana bread with lots of butter – it also keeps well at room temperature, making it a great make-ahead option.

Baker’s Notes: If you only have a larger loaf pan that fits, the banana bread will just bake flatter. Make sure that when testing the banana bread for doneness, you are looking for crumbs of dough on the tester rather than melted chocolate.

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Preparation time: 20 minutes

Cooking time : 1 hour 10 minutes

Makes: 1 loaf


For the chocolate streusel

80g plain flour

35 g raw sugar (or use white sugar)

35g brown sugar

10g cocoa powder, sifted

Pinch of salt

60g melted butter, chilled (melt and weigh again to check you have enough)

For the banana bread

420g overripe bananas (weight is banana flesh only, skin removed)

70 g full-fat Greek yoghurt or sour cream, at room temperature

100 g butter, at room temperature

80g of sugar

120g brown sugar

2 large eggs (about 100g without shell), at room temperature

1 teaspoon vanilla bean paste or vanilla extract

235g plain flour ¼ tsp salt

1 teaspoon baking soda

150g finely chopped dark chocolate


  1. Preheat the oven to 180°C cooking. Grease and line a 20cm x 10cm loaf pan with a parchment paper sling, stretching over the sides of the pan to make it easier to remove the banana bread.

chocolate streusel

  1. In a medium bowl, combine flour, raw sugar, brown sugar, cocoa powder and salt. Add the melted butter and stir with a spatula until incorporated and the mixture forms lumps.

  2. Reserve until use.

banana bread

  1. Add overripe bananas and Greek yogurt to a medium bowl. Using a stand mixer or fork, mash the bananas until fairly smooth and the yogurt is incorporated.

  2. In a large bowl, cream together the butter, sugar and brown sugar until light and fluffy. Add the eggs one at a time, mixing until well incorporated. Add vanilla and stir to combine.

  3. Add the banana and yogurt mixture to the bowl and mix until incorporated.

  4. Combine the flour, baking soda, and salt in a medium bowl (I wipe out the banana bowl quickly and use it for the dry ingredients, but use a new one if you like). Add to wet ingredients and mix until just combined, then add chopped chocolate and mix to combine. Be careful not to over-beat the mixture. I like to stop right before it’s incorporated and finish it off by hand.

  5. Transfer the batter to the prepared loaf pan and crumble over the chocolate streusel (the streusel may have clumped together, so break it up – don’t pack it down). Bake for 60 to 70 minutes, or until thickened. ‘a skewer is inserted in the middle of the cake comes out clean. Cover the top with aluminum foil towards the end of the baking time if you are concerned that it will become too brown.

  6. Take the banana bread out of the oven and let it cool for 10 minutes in the pan before removing it and placing it on a wire rack to cool completely.

  7. Store leftovers loosely wrapped at room temperature.


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