Banana Bread with Chocolate Crumble Layers

18 Jul


Because of the wonderful weather, we decided to go camping for a night. Food is a major part in this and we opted for easy meals all the way through (Post coming soon!) but for a handy dessert/something to have with a hot cup of tea, I made this banana bread. Usually when I make banana bread it is more of a spicy, rustic loaf with raisins and nuts like my recipe for the Best Banana Bread in the World but this one is basically the complete opposite.


It is a more refined, cake like banana bread that of course is more indulgent and not as good for you as my other recipe but everyone has to have a bit of yummy, sinful banana bread in their life, right? I think so! This loaf has a lovely moist banana cake part with layers of rich, rough chocolate crumble. Because of the chocolate pieces in the crumble, the middle layer becomes wickedly gooey and fantastic when eaten straight out of the oven or after being reheated in the microwave.


When we were camping I had my slice with a warm baked banana, done on our portable hob/grill set, and at home I had it with a blob of natural yogurt. Both were delicious and balanced out the richness of the chocolate to perfection. This was such a handy loaf as it was really robust and handled the traveling really well, wrapped up in a bit of tin foil. It was the perfect camping treat and I will definitely be making on a regular basis!


Banana Bread with Chocolate Crumble Layers (1 substantial loaf)

For the Chocolate Crumble:

55g butter, melted

1/2 cup plain flour

1/4 cup light brown sugar

1/4 cup coarse brown sugar/granulated sugar

2tbsp good quality cocoa powder

50g/1/4 cup milk chocolate chips

For the Banana Bread Batter:

2 cups plain flour

1tsp baking powder

a pinch of salt

85g/6tbsp butter, softened

3/4 cup granulated sugar

2 eggs

1/3 cup fat free natural yogurt

3 small very ripe bananas, mashed

1tsp vanilla extract

  • Preheat the oven to 180°c/350°f and grease and line a 2lb loaf tin with baking parchment.
  • To make the crumble, mix the flour, two sugars, cocoa powder and chocolate chips in a small bowl and then pour in the melted butter while mixing with a fork and breaking up the clusters. Set aside.
  • For the batter, stir together the flour, baking powder and salt in a medium bowl and set aside.
  • In another large bowl, beat the butter with an electric mixer until creamy, about 30sec, then add the sugar and beat for 3-4mins or until pale and fluffy.
  • Beat in the eggs one at a time until incorporated then add the yogurt, mashed bananas and vanilla. Mix again.
  • Fold in the flour mixture with a large metal spoon, half at a time until it is all mix through.
  • Spoon half the batter into the tin then scatter half the crumble over. Layer the second half of the batter on and finish with the last of the chocolate crumble on top.
  • Bake in the oven for 50-60mins until a skewer comes out clean.
  • Let cool in the tin then slice thickly and serve with a hot cup of tea.


4 Responses to “Banana Bread with Chocolate Crumble Layers”

  1. eclecticlamb July 18, 2013 at 11:23 pm #

    Looks delicious!

  2. jevbert1234 July 19, 2013 at 9:59 am #

    Looks amazing! Great post!

    • bakingblondebites July 19, 2013 at 10:41 am #

      Thank you 🙂 I absolutely love your blog too, especially that recipe for brown butter peach tart a while ago, really great 🙂

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