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The bake that makes the whole house smell incredible – and disappears just as quickly. This chocolate banana bread has become a weekly staple for us and we love it.

This is banana bread as it should be – warmly spiced, deeply moist, studded with dark chocolate and finished with a honey glaze that makes the top just slightly sticky and completely irresistible. It’s the kind of thing you make on a slow Sunday and feel quietly smug about for the rest of the week.

Makes 1 cake | Prep time: 15 mins | Cook time: 50 – 55 mins

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How to make Chocolate Banana Bread

Ingredients:

4 ripe bananas, mashed
100g Greek yoghurt
100g caster sugar
75g butter, melted
2 eggs
2 tbsp milk
200g plain flour
1 tsp baking soda
2 tsp cinnamon
Dash of nutmeg
Decent pinch of salt
150g dark chocolate, roughly chopped
Sultanas, generous handful
Honey to glaze

Method:

Start with the wet ingredients. In a large bowl, mash the bananas until smooth. Add the Greek yoghurt, melted butter, eggs, milk and sugar and mix together until well combined.

Add the dry ingredients. Sift in the flour, baking soda, cinnamon, nutmeg and salt. Fold everything together gently until just combined – don’t overmix or you’ll lose that lovely tender crumb.

Add the good stuff. Fold through most of the dark chocolate and the sultanas, saving a little chocolate to scatter over the top.

Bake. Pour into a lined tin and scatter the remaining chocolate over the top. Bake at 170°C for roughly 45 minutes until a skewer inserted into the centre comes out clean. Keep an eye on it towards the end – if the top is browning too quickly, loosely cover with foil.

Glaze. As soon as it comes out of the oven, allow it to cool. Then, drizzle generously with honey.

A few notes:

The riper the bananas the better – properly brown ones are ideal. They’re sweeter and more intensely flavoured and make a real difference to the finished cake.

This keeps really well wrapped in foil for three or four days, and it freezes brilliantly sliced so you can grab a piece whenever you fancy.

Dark chocolate works best here too. It balances the sweetness of the banana beautifully. Milk chocolate will make it quite sweet so adjust the sugar slightly if you go that route.