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Almond, Chocolate and Cinnamon Banana Bread

Banana bread is one of my top favorite pound cakes in the world. Whenever I have a few ripe bananas in my kitchen this is my go-to recipe. Simply mix a few ingredients in a bowl, and you get the most fragrant, soft and delicious cake in the world.

Almond, Chocolate and Cinnamon Banana Bread

Photo: Natalie Levin

Almond, Chocolate and Cinnamon Banana Bread

2 loaf pans 30 cm in length

150 grams (3/4 cup) sugar
100 grams dark brown sugar
150 ml. vegetable oil
3 large eggs, at room temperature
1 tsp. ground cinnamon
1 tsp. vanilla extract
pinch pf salt
3 large ripe bananas, mashed
210 grams all-purpose flour
2 tsp. baking powder
60 grams almond meal
150 grams dark chocolate chips


  1. Preheat oven to 170c degrees.
  2. In a large bowl put sugar, brown sugar, oil, eggs, cinnamon, vanilla, salt and mashed bananas and beat well until blended.
  3. Sift in the flour and baking powder, add the ground almonds and chocolate chips, and fold with a spatula into a smooth mixture.
  4. Transfer the batter into the pans and smooth on the top. Bake for about 35-40 minutes or until golden brown and a toothpick inserted in center of cake comes out with moist crumbs.
  5. Cool completely and serve at room temperature.


  • Keep the cake in a sealed container in the refrigerator for up to 5-6 days.
  • You can also freeze the cake for up to a month.
  • Cake is best served at room temperature.
  • If you do not like cinnamon – it can be omitted.

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