Banana Chocolate Rusks –  Your New Favorite Anytime Snack

Y

ou know when you’ve got a bunch of ripe bananas lying around, and you’re this close to making banana bread for the tenth time? Stop right there. .

Because I’ve got something better. Way better.

Let me introduce you to Banana Chocolate Rusks — a recipe that takes your everyday banana loaf, levels it up with rich dark chocolate, and transforms it into the ultimate snack-meets-breakfast-meets-what-are-these-even-called-they’re-so-good situation.

You know the scene — a couple of overripe bananas staring you down from the fruit bowl, daring you to make banana bread again. And sure, we all love a good banana loaf. It’s reliable. It’s easy. It smells like childhood and comfort and rainy days. But sometimes… you want more. A little adventure. A glow-up.

That’s where these Banana Chocolate Rusks come in. Think: the rich, familiar taste of bananas, swirled together with the decadence of dark chocolate chunks. Then imagine that combo slowly baked, dried out just right, until you get a golden, crunchy outside and a slightly soft, almost cake-like center that begs to be dunked in your morning coffee or late-night tea. It’s the perfect balance between sweet and wholesome — nostalgic, but totally unexpected.

After the Malva Pudding Rusks went viral (seriously, I’m still blushing — thank you for all the love!), I knew it was time to keep the rusk train rolling. We needed another showstopper. Something that hits that sweet spot between tradition and indulgence. And what better ingredient than the humble banana? It’s nostalgic, it’s naturally sweet, and when you add in some high-quality dark chocolate… chef’s kiss.

These Banana Chocolate Rusks have that homemade charm — warm, inviting, unapologetically South African — but they also feel like a treat. Like something you might sneak into your work bag as a backup snack, or serve on a brunch board with a smug little “Oh, I just whipped these up” moment.

They’re rusks, but make it fashion.

Why you’ll love these Banana Chocolate Rusks:

  • Crunchy on the outside, soft and tender in the middle

  • Packed with real banana flavor

  • Just sweet enough, thanks to that dreamy dark chocolate

  • They feel indulgent, but somehow also feel like breakfast (win-win)

Perfect for:

  • Dunking into your morning coffee

  • That sacred 3PM tea break

  • Treating yourself on a Sunday morning

  • A sneaky midnight snack (you know who you are)

These Banana Chocolate Rusks are pure comfort with a side of cheeky indulgence. They store beautifully, travel well, and make a great gift — if you can resist eating them all first.

👉 Curious? Hungry? Head over to Instagram for more BTS action. Trust me, you’ll want to save this one.

K’ love you bye.
🖤
Lila

Banana Chocolate Rusks

A deliciously moist banana bread with swirls of chocolatey bits, that's then dried and ready to be dunked in your favourite warm drink (or enjoyed as is!)
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Course: Breakfast, Dessert, Snack
Cuisine: South African Fusion
Keyword: baking, banana, banana loaf, beskuit, rusks
Prep Time: 30 minutes
Cook Time: 6 hours 45 minutes
Total Time: 6 hours 15 minutes
Servings: 28 rusks

Ingredients

  • 250g/1 cup butter room temperature
  • 400g/2 cups light brown sugar
  • 4 large eggs
  • 460g/6 medium very ripe bananas
  • 270g/1 cup buttermilk
  • 2 tsp vanilla essence
  • 430g/3 cups cake flour loosely packed
  • 2 tsp baking soda
  • 1 tsp salt
  • 50g/1/4 cup dark chocolate chips melted
  • 2 tbsp cocoa powder

Instructions

  • Preheat the oven to 175℃/350°F. Line a 23x33cm baking pan with baking paper and nonstick cooking spray.
  • In a large bowl, using an electric mixer or some serious elbow grease, beat the butter and sugar until creamed, about 2 minutes. Add in the eggs, one at a time, beating well after each addition.
  • Add the flour, baking soda and salt. Mix on low speed until just combined. Add the buttermilk, mashed bananas, and vanilla essence and beat until just combined. Note: do not overmix, otherwise you'll end up with a dense banana bread that's fallen flat (resist tastebud!).
  • Place the chopped chocolate in a microwave safe bowl. Cook on high power until mostly melted. Stir until smooth, letting the residual heat in the bowl melt the remaining bits of chocolate. Add the cocoa powder and stir until dissolved. Add 1 1/2 cups of the banana bread batter to the melted chocolate and stir until well combined.
  • Pour in the banana bread batter into the baking tin. Spoon dollops of the chocolate batter on top and gently fold in, using a knife, creating large swirls of chocolate batter. Note: don't overdo it or the colors will get muddled up. Bake for 1 hour, or until a toothpick/cake tester comes out clean.
  • Lightly loosen the edges and allow to cool in the pan until its reached room temperature. Lift the sponge out of the tray and slice into rusks, using a serrated knife. You'll aim to slice 4 sections from the length of the tray and 7 sections from the width, yielding 28 rusks in total. Slice as thick or as thin as you'd like, the thinner you slice them the faster they'll dry. This all depends on your personal preference. Note: I wouldn't cut them thicker than 4-5cm, otherwise they'll take forever to dry out. Also take note of the fact that the sponge will shrink while drying so take that into consideration as well
  • Drying: Preheat the oven to 100℃/212℉. Lay the sectioned sponge out onto a baking tray that's been lined with a rack, ensuring the tray isn't overcrowded. Place in the oven, with the door slightly ajar (using a cloth) ,and dry for 2-6 hours or until fully dried. Note: the rusks must be fully dried otherwise they'll slowly start to soften and stale.

Video

Notes

Storage: Once the rusks have fully dried, store in an airtight container for 6 weeks to 2 months. But I promise you they won't last that long!
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