Afrikoa chocolate & nut and banana loaf

The inspiration for this recipe goes all the way back to the small town I grew up in—Stellenbosch. I went to high school at Paul Roos, and anyone who knows the area will remember the Paul Roos Spar directly across the road. It was the go-to spot for students from all the surrounding schools to grab something to eat during break time or before rugby practice.

For me, it was more than just a quick stop—it was a place where I could explore the endless possibilities of food.

Pocket money was limited when I was growing up, so I learned to make the most of what was available. One of my go-to treats was the banana loaf—soft, sweet, and filling. It always hit the spot.

Those memories stayed with me, and they’re what inspired this version of banana loaf—made even better with some of the best chocolate I’ve ever tasted, from local producers Afrikoa Chocolate. It makes all the difference: rich, fruity, and full of flavour, rather than the overly sweet stuff you usually find on supermarket shelves. It’s a simple, nostalgic bake, elevated by the extra luxury and texture of good chocolate and toasted nuts.

Afrikoa Chocolate & Nut Banana Bread

(Makes 2 Loaves)

This banana loaf is everything I want in a baked treat—familiar, satisfying, and just a little elevated. The Afrikoa chocolate bakes into soft, rich pockets that set into solid chunks as it cools, giving each slice real texture and depth. Toasted nuts add a bit of crunch, and the whole thing comes together in a loaf that’s unfussy, easy to slice, and always gets finished. The kind of bake that gets made regularly.

Ingredients:

• 600g overripe bananas
  

• 150g melted browned butter
  

• 1 tsp cinnamon
  

• 1 tsp vanilla
  

• 1 tsp salt

• 1 tbsp Baking powder
  

• 125g brown sugar
  

• 2 eggs
  

• 1 tsp bicarbonate of soda
  

• 125g demerara sugar
  

• 80g toasted walnuts
  

• 80g chopped Afrikoa 70% chocolate
  

• 400g cake or all-purpose flour
  
  

Method:

1. Preheat oven to 175°C.
   
   

2. Combine banana, butter, cinnamon, vanilla, and salt.
   
   

3. Stir in sugars. Add eggs one at a time.
   
   

4. Fold in flour and bicarb gently.
   
   

5. Fold in nuts and chocolate.
   
   

6. Divide into 2 lined loaf tins.
   
   

7. Bake 40-45 mins, test with skewer. Cool and serve.