Turn slices of wholesome banana bread into a fun dessert by dipping them in melted chocolate. We freeze the slices before dipping so that they don’t fall apart.

Yield: Makes 12.



  • ​2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup canola oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 3/4 cups mashed ripe bananas
  • 2 tsp vanilla
  • 2 cups semi-sweet chocolate chips


  1. Preheat oven to 350°F.
  2. Combine flour, baking soda, baking powder and salt in a bowl; set aside.
  3. Using high speed of an electric mixer, beat together oil and sugar for 3 minutes.
  4. Using low speed, beat in eggs, one at a time, beating well after each addition. Beat in bananas and vanilla until blended.
  5. Fold in flour mixture just until combined.
  6. Spoon batter into a greased 9x5 inch loaf pan.
  7. Bake until a cake tester inserted in centre comes out clean, about 1 – 1 1/4 hours.
  8. Cool loaf in pan on a rack for 15 minutes.
  9. Invert loaf onto rack and cool completely.
  10. Transfer loaf to a cutting board. Using a sharp knife, cut loaf into 3/4 inch thick slices.
  11. Place slices on trays. Cover and freeze for 1 hour or until firm enough to handle.
  12. Place chocolate chips in a medium stainless steel bowl.
  13. Set bowl over a saucepan of simmering water. Do not allow water to touch bowl. Cook, stirring frequently, until chocolate chips are melted and mixture is smooth. Remove from heat.
  14. Working with one slice at a time, dip one end of frozen banana bread into melted chocolate, shaking off excess. Alternatively, chocolate may be drizzled over frozen banana bread.
  15. Place dipped slices onto parchment paper-lined trays. Refrigerate until chocolate is firm and banana bread is thawed, about 30 – 60 minutes.
  16. May be refrigerated for up to 4 days or frozen for up to 1 month.
Nutritional analysis per slice:

391 calories, 18.2 g fat, 4.7 g protein, 57.2 g carbohydrate, 3 g fibre, 233 mg sodium