This delicious loaf is ideal for an afternoon treat. If you love the combination of banana, chocolate, and orange, then you’ll love this loaf. The loaf uses bananas, and unsweetened oat milk reduces the added sugar content. Blended butter spread, olive oil, and oat milk help lower saturated fats.

Serves:  8

Dietary: Suitable for vegetarians, egg-free, peanut-free,

Contains: Gluten (flour, baking powder, oat milk), milk (chocolate bar, blended butter spread, oat milk), soya (dark chocolate),

May contain: Tree Nuts (Chocolate), sulphites (coconut sugar0

Preparation time: 10 minutes

Cooking time: 25 minutes



1 medium ripe Banana
½ bar Bournville chocolate orange bar
1 heaped Tbsp (15 g) coconut sugar
1 cup (125 g) Self-Raising Flour, sifted * see variation for wholemeal.
½ tsp baking powder
¼ cup (55 g) blended butter spread (>70% fat)
1 Tbsp olive oil
¼ cup (65 g) oat milk, unsweetened, fortified
1 loaf tin



  1. Preheat your oven at 200oC/180o C Fan/400oF/Gas Mark 6.
  2. Peel the banana and mash it in a bowl, and set it aside.
  3. In a separate bowl, melt the butter spread in the microwave for 15-20 seconds, then combine with the banana.
  4. Add the flour, baking powder, sugar, olive oil, and oat milk, then stir until fully combined.
  5. Then, break up your chocolate and add this to the mixture. Set aside.
  6. Line your baking tin with greaseproof paper or thinly spread butter spread in/around the tin.
  7. Add the mixture to the tin. Spread it evenly around the tin and place it in the oven for 25 minutes.
  8. To check it is fully cooked, place a skewer in the centre of your banana loaf, which should come out clean.
  9. Either eat straight away or leave to cool and eat later.


This recipe has been donated by Daisy Howkins, a Nutrition and Business Studies student.



Per serving: 6 portions
Total calories: 187 kcal
Fat:  9.4 g
Saturated Fat:  3.6 g
Carbohydrate: 22 g
Total sugar: 8.5 g
Fibre:  1.8 g
Protein:  2.8 g
Salt: 0.31 g



  • Butter spreadable, olive oil, and oat milk have been used to reduce saturated fat.
  • Coconut sugar has fewer calories than white sugar, therefore dropping the calorie intake while keeping the sweetness.
  • Bananas have been used as a sugar replacement while also adding more nutrients and flavour.



  • Increase the fibre content by adding 50% or 100% wholemeal flour.
  • If you use 1 cup of wholemeal flour, then an extra 2 tsp of baking powder.
  • Using muscovado sugar is a less expensive alternative to using coconut sugar.
  • Using a supermarket’s own-brand milk alternative can also make it less expensive.


Consumer Tested by: Christina Johnson and Clara Stanmore

Checked by;  Kathy Lewis, R.Nutr., Registered Nutritionist


© 2021 The Caroline Walker Trust