Healthy Banana, Walnut and Dark Chocolate Loaf


According to research undertaken by UK Harvest bananas are one of the top 5 most commonly wasted ingredients in British households. If you’re looking for a way to reduce your food waste then this recipe is a great way to use up those blackened bananas. It’s quick and simple and incredibly moist! To make this recipe vegan, simply take out the eggs and use soy yoghurt instead of dairy yoghurt. If you are looking for more food waste hints and tips, head over to our other blog ‘A Waste of Thyme‘, for more recipes and simple hacks.


Low-fat spread for the tin

140g self-raising flour

100g ground almonds

1 tsp bicarbonate of soda

1 tsp baking powder

1 tsp ground cinnamon

Pinch of salt

300g mashed banana from overripe black bananas

4 tbsp agave syrup

3 large eggs, beaten with a fork

150ml pot low-fat natural yoghurt

1 tsp vanilla essence

25g chopped pecan or walnuts

Large handful of dark chocolate chips




  1. Heat the oven to 160C/140C fan/gas mark 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above the top of the tin). Mix the flour, ground almonds, bicarbonate of soda, baking powder, cinnamon and a pinch of salt in a large bowl.


  1. Mix the bananas, syrup, eggs, yoghurt and vanilla essence. Quickly stir into the dry ingredients, stir through ⅔ of the chocolate chips then gently scrape the mixture into the tin and scatter with the chopped nuts and remaining chocolate chips.


  1. Bake for 1 hr 10 mins-1 hr 15 mins or until a skewer comes out clean.


  1. Cool in the tin on a wire rack. Eat warm or at room temperature.


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