Milkybar Chocolate Crumble Banana Bread
By Jessie
Updated: September 23, 2025
Rate This Recipe
By: Jessie
Updated: September 23, 2025
Rate This Recipe:
Overripe bananas looking a bit sad in your fruit bowl? Use them to whip up this soft and moist Milkybar Banana Bread! Each slice is dotted with chunks of the new Milkybar Chocolate Crumble for melty pockets of milk and white chocolate flavour throughout. The recipe is quick, easy, and uses simple, family-friendly ingredients, making it ideal for a weekend or after-school bake.
This recipe is kindly sponsored by Milkybar. I only recommend products I personally use, love and trust!
RECIPE AT A GLANCE
TASTE
Sweet banana with a hint of warm cinnamon spice, meets creamy Milkybar white and milk chocolate.
TEXTURE
Moist, soft and fluffy, dotted with melty pockets of chocolate. This Milkybar banana bread stays tender for days.
SKILL
An absolute doddle to make. 10 mins to prep and 45 mins to bake. That’s it!
SERVES
This recipe bakes one 2lb banana bread loaf, giving around 10 thick slices (or more if you cut them a little thinner).
Your Ingredients List
- Bananas: Use very ripe brown bananas (the browner the better), as this gives the banana bread its natural sweetness, moisture texture, and strong banana flavour. You’ll need 2 medium bananas for this recipe, plus 1 extra if you want to add the sliced banana decoration on top.
- Greek yoghurt: Used in place of butter, Greek yoghurt keeps the loaf extra moist and tender. I used Fage 5% Greek Yoghurt.
- Vanilla extract: Adds warmth and a sweet flavour throughout the banana bread.
- Maple syrup (or honey): A touch of natural sweetness that also helps keep the crumb soft.
- Eggs: Bind everything together and help the banana bread rise with a fluffy and light texture.
- Self-raising flour: Forms the base of the mixture, giving the banana bread structure and rise.
- Baking powder: For an extra lift and fluffier texture.
- Ground cinnamon: A cosy, warming spice that complements the flavour of banana perfectly. Your kitchen will smell incredible while the loaf bakes! Not a cinnamon fan? Feel free to omit.
- Milkybar Chocolate Crumble: Chopped into chunks and folded through the banana bread mixture. The new Milkybar Chocolate Crumble has a creamy, crumbly vanilla flavoured biscuit centre with a milk chocolate base, all covered in a white chocolate coating. It creates melty pockets of double chocolate with a delicious crunch in every slice.
How To Make Milkybar Chocolate Crumble Banana Bread
Step 1: Mash the bananas
The riper the bananas, the better! You’re looking for bananas with lots of brown spots on the skin because they’ll be naturally sweeter and give your loaf a stronger banana flavour. If your bananas aren’t quite ripe enough, I have a couple of tricks to ripen them quickly:
- Ripen bananas overnight: Pop your bananas in a paper bag and store them in a drawer overnight. The bag traps the natural gas that bananas produce, speeding up the ripening process.
- Ripen bananas in 20 minutes: Place your bananas (unpeeled) on a baking tray and cook for 20 minutes in the oven at 160°C fan. The skin will turn black and the bananas will be super soft inside.
To mash the bananas, peel them and mash in a big bowl with a fork or potato masher. The mixture should look like a puree texture, with a few little lumps.
Step 2: Combine with the rest of the ingredients
Add the Greek yoghurt, vanilla, eggs, and maple syrup to your mashed bananas and give it all a good whisk. At first the mixture will look split and unappealing, but keep whisking and it will come together soon enough.
In a separate bowl, stir the flour, cinnamon and baking powder together just so it’s all distributed evenly. Now add the dry ingredients to the wet and fold to combine. Take care not to overmix. We want the banana bread to bake up fluffy and light, not heavy and dense.
Step 3: Fold in the chopped Milkybar Chocolate Crumble bar
Now for the main event, the Milkybar Chocolate Crumble chunks! Before folding in the chocolate, I like to spread a thin layer of plain mixture in the base of the loaf tin first. This creates a sturdy base for the banana bread, stopping the Milkybar chunks from sinking to the bottom and burning.
Chop the Milkybar chocolate into small 1cm chunks. Then gently fold into the mixture just a couple of times so the batter stays light, fluffy and full of air pockets (better rise!).
Step 4: Bake until risen and golden
Spoon the Milkybar banana bread mixture into the loaf tin and smooth out the top. If you’re adding the banana decoration, slice a banana in half and arrange it on top of the mixture.
Pop it in the oven at 180°C fan and let it bake for 45–50 minutes. You’re looking for a loaf that’s risen, golden on top, and smells absolutely irresistible. A skewer inserted in the middle should come out mostly clean (a few melted chocolate bits are fine). Let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
FAQ’s for making Milkybar Chocolate Crumble Banana Bread
This recipe uses a 2lb loaf tin – this exact one to be precise.
Yes, if you don’t have Greek yoghurt, you can swap it for plain natural yoghurt or buttermilk.
The top should be golden and risen. There should be no ‘jiggle’ when you move the tin.
Yes! Wrap tightly in clingfilm and foil, then freeze for up to 1 month. Defrost at room temperature or give it a quick warm-up in the microwave.
If your banana bread turned out heavy, it could be because the bananas weren’t ripe enough or the batter was overmixed. Stick to gently folding in the flour to keep it light and fluffy.
Keep it in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. A quick 10-second zap in the microwave makes it taste freshly baked again.
Love Milkybar chocolate? Me too!
Here are some of my Milkybar recipe favourites: Milkybar Apple Pie Truffles, Milkybar Strawberry Crumble Bars, Catherine Wheel Pastries.
Rate this Recipe
Print Pin Rate this RecipeIngredients
- 2 medium Very ripe bananas
- 100 grams Greek yoghurt I used Fage 5% Greek Yoghurt
- 1 teaspoon Vanilla extract
- 2 tablespoons Maple syrup
- 3 medium Eggs
- 220 grams Self-raising flour
- 1 teaspoon Baking powder
- 2 teaspoons Ground Cinnamon
- 84 grams (1 bar) Milkybar Chocolate Crumble
Optional decoration:
- 1 medium Banana
Instructions
- Preheat the oven to 180°C fan / 200°C conventional.
- Line the base and sides of a 2lb loaf tin with greaseproof paper.
- In a big bowl, mash the bananas using a fork or potato masher.2 medium Very ripe bananas
- Add the yoghurt, vanilla extract, eggs and maple syrup and whisk to combine.100 grams Greek yoghurt, 1 teaspoon Vanilla extract, 3 medium Eggs, 2 tablespoons Maple syrup
- In a seperate bowl, stir the flour, baking powder, and cinnamon together.220 grams Self-raising flour, 1 teaspoon Baking powder, 2 teaspoons Ground Cinnamon
- Add the dry ingredients to the wet and fold until the mixture comes together.
- Chop the Milkybar Chocolate Crumble bar into small 1cm chunks and fold into the mixture.84 grams (1 bar) Milkybar Chocolate Crumble
- Spoon the mixture into the loaf tin and spread it out evenly. For the decoration, slice a banana in half and arrange it on top.1 medium Banana
- Bake in the centre of the oven for 45-50 minutes or until risen and golden.
- Leave to cool for 10 minutes in the baking tin, then lift out and leave to cool on a wire rack.
- Cut into 10 thick slices and enjoy!
