Banana, walnut & chocolate chip loaf

Banana, walnut & chocolate chip loaf

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(38 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 5 mins

Skill level

Easy

Servings

Serves 8

Paul Hollywood shares his banana bread recipe - this delicious bake is dotted with chocolate and nuts

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
578
protein
8g
carbs
72g
fat
28g
saturates
13g
fibre
2g
sugar
50g
salt
0.6g

Ingredients

  • 4 ripe bananas, peeled
  • 250g caster sugar
  • 2 eggs
  • 140g softened butter
  • 250g plain flour
  • 2 tsp baking powder
  • 100g walnut pieces
  • 100g chocolate chips

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Method

  1. Heat oven to 190C/170C fan/gas 5. Line a 900g/2lb loaf tin with baking parchment. In a large bowl, mash together the bananas and the sugar with the back of a fork. Add the eggs and mix well with an electric hand whisk until fully incorporated, then add the butter and mix for a couple mins more to blend everything together. Sieve in the flour and baking powder and fold together with a spatula, then add the walnuts and chocolate chips. Give everything one final mix before tipping into the lined loaf tin.
  2. Bake for 1 hr 5 mins or until a skewer inserted into the middle comes out clean. Leave to cool slightly in the tin, then turn out and serve cut into thick slices, either warm or at room temperature. Any uneaten cake will keep in an airtight container for up to 3 days.

Recipe from Good Food magazine, February 2012

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Comments

Show comments
avray1967's picture
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After reading the comments and having had plenty of loaf tin fiascos in the past I was all set for sunk/dried/miserable. Not a bit of it. Perfect.

cashman's picture
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Made this last night and it has all gone (it's 9.30am).

I didn't have an electric whisk, so blended the butter in as best I could - didn't seem to affect the cake at all. I also forgot to buy greaseproof paper, so just buttered my loaf tin - it made the outside edges really crispy and buttery - yum.

And finally, I replaced the choc chips and nuts with Malteasers. Absolutely amazing! The honeycomb melted through the cake and the big pieces of chocolate were a really sweet touch.

Will definitely make again, and experiment with different 'extras'!

marianneramsay's picture
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I used pecans since I didn't have walnuts, I made it as a traybake (19cm x 27cm), lined with baking parchment, baked at 180 for around 50 minutes, with foil over the top for the last 10 minutes to stop it getting too brown/burnt on top. The butter was not completely combined, still little bits of it showing in the mixture, but it still turned out fine in the end. Great taste.

elleise1985's picture
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this was my first baking experience, i found it very easy, although i had to cook it for way longer than the guided time, but everyone i gave it too enjoyed, nice and moist and ive made it a few times now!

rjane2001's picture
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Same as everyone else who has commented on this so far - I turned it down to 160 degC with a fan oven.

It took 1hr15 approx and was brown on top, enough that I wouldn't pass it on as a gift or serve it up but not burnt!

Tasted delicious!

flick1's picture
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Oh Paul! bit of a disaster. The butter wouldn't mix with the bananas, turned the oven down half way through so it wouldn't burn but when I turned it out I had liquid butter coming out of the tin. Wasn't quite done in the middle either. Not very successful.

cshand1983's picture
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Gorgeous and moist, but mine was ready to come out of the oven after 45 minutes. I'll definitely make this again!

rachelexeter's picture
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I've just made this, although I nearly didn't reading some of the reviews. It turned out well, I used 4 fairly large ripe bananas, and I had just the right amount of mixture for the loaf tin. I cooked it at 170 (fan assisted) for 1 hour 5 minutes as per the recipe and it was cooked perfectly - didn't need any longer, although it did have a small crack on the top not too sure why, but it's very moist - a tasty cake, nice with ice cream! Would make again

beccaaa2's picture
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Essentially I didn't follow this recipe. I halved everything, added some mixed peel, cherries and sultanas. I covered it with tin foil half way as it was browning a bit too much. But absolutely delicious, and a great way to use up manky bananas.

jenclews's picture
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Oops, forgot to rate.

jenclews's picture
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I made this cake before reading the comments. I also was a bit concerned about the look of the mixture after adding the butter, but I don't think this affects the cake. I baked it for 1 hour 15 minutes and it looks and tastes fine. I think the problems that some cooks have had (too much mixture for the tin, too long to cook, cake going 'off') is due to the amount of banana in the recipe. I only used TWO large bananas, as I thought four large ones would be far too much for the other ingredients. I also covered mine after the first hour with a piece of baking paper. It would have been helpful if the recipe writer had given an approximate weight for the peeled banana.

amyhistorian's picture
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Had similar problems with this cake. I think next time I would spread it over two tins as the top is a little burnt. Should have listened to your advice above. Hoping it will be ok in the middle and will finish off as it has just come out of the oven as I need to put something else in.

stephaniepebrocq's picture
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Delicious! My boyfriend had 4 slices in a row!
I mixed the butter before the eggs as suggested and cooked on a lower heat (170) as suggested again, with a sheet of foil on it, so that it wouldn't burn.
I baked it the exact time and it came out perfectly. Except that it didn't rise and I still don't know why...

felicity3377's picture
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Made this and it is an easy recipe BUT I didnt like the method of adding the butter after the eggs, it seemed like i was mixing and mixing and the consistency didnt change! Also I cooked it for the correct time and it was slightly burnt on the top but not cooked in the middle. put it back in the owen for about another 20 mns, still not cooked, but getting blacker, so turned oven off but left cake in the oven to hopefully cook without burning! Result: Horrible looking cake but with a nice taste! Mine was more like an old fashioned bread pudding than a loaf.....as it tasted nice and not many ingredients, may try again but split the mixture between 2 tins as there was a lot of mixture for one tin!

colandrina's picture

Have made twice now, both times followed recipe to the letter, both times great results - moist and tasty cake that keeps for three days in an airtight container.

annahughes90's picture

This banana bread is delicious, I would suggest either spreading the mixture into 2 tins or else cooking for nearly double as long (approx. 1hr45mins) on a lower heat-perhaps 150 celsius. Other than that, great!

gbobs1811's picture
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Absolutely fab we loved it great mixture of flavours. Kept really most lovely with a cuppa then in the evening great as a desert with custard!

sionedgoch's picture

I'm not sure about this method. Just tried to make it and adding the butter after the eggs seems daft to me. I don't have electric hand held mixers but I did use my Kitchenaid. Mixed the bananas with the sugar, added 2 eggs, then tried to get the butter incorporated but it just wouldn't happen. Oh well, it comes out of the oven soon...

Next time I make it I'll cream the butter with the sugar first.

karoliina79's picture
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Lovely recipe - the cake came out moist and delicious. Perfect way to use up some over ripe bananas! I omitted the walnuts so that my daughter can have a slice in her lunch box (the school has banned nuts due to allergies), and I thought the cake was fine without them.

anshita_narula's picture
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I tried this recipe over the weekend and found that its a disaster !!!!! The proportions are wrong. 250g of flour and 250g of sugar is too much for two eggs. The batter was too much for a loaf pan, so I filled another tin. The cake didn't rise and got burnt on the top as the temperature mentioned was too high. the cake was like a log and was not edible at all. I kept it for two days thinking what to do with it. It went bad and started smelling and I final threw both the cakes(I made a loaf and a round one, thanks to too much of batter) into the bin. I am a regular baker and have never had any disaster in any cakes and muffins I have made. This was so disappointing and I hate to say that I dint expect this from BBC Good food.

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