Banana, walnut & chocolate chip loaf

Banana, walnut & chocolate chip loaf

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(56 ratings)

Prep: 15 mins Cook: 1 hr, 5 mins


Serves 8
Paul Hollywood shares his banana bread recipe - this delicious bake is dotted with chocolate and nuts

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal578
  • fat28g
  • saturates13g
  • carbs72g
  • sugars50g
  • fibre2g
  • protein8g
  • salt0.6g
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  • 4 ripe banana, peeled



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 250g caster sugar
  • 2 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g softened butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g plain flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g walnut piece
  • 100g chocolate chip


  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.

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Comments (66)

Kipper1948's picture

I made a few days ago after reading the reviews. I mashed the bananas with the sugar first and then just added everything else and mixed with my electric hand mixer. There was too much for one 2lb loaf tin so I filled one and put the rest in a small 1lb tin. In the 2lb tin I left out the chocolate chips and put some cherries in and in the smaller tin I left out the walnuts - as I wanted to give some to my young grandchildren. Both turned out perfectly. I froze half of the larger one. After five days they are still moist. A really lovely recipe - my husband doesn't really like bananas but he has eaten most of it! Also good spread with butter or served with ice cream. Have already got bananas ripening for next one!

teenyted's picture

I've made this several times now. To start with, I followed the recipe exactly, but now I mash the bananas first, then (using Lurpak spreadable instead of ordinary block butter, which makes it easier to mix) I just chuck everything in the food mixer until it's all combined, then bake as instructed. It turns out just as well. I also make 2 at a time, giving the family one to devour (which they do, eagerly!) and one to over wrap when cold to freeze for later. It tastes just as good after freezing. Brilliant recipe!

bubli's picture

"Uneaten cake will keep ... for up to 3 days"? No, it won't ;-) - with this recipe, there's no such thing like uneaten cake :-D Each time I bake it, it is roaring success. It went wrong only once, when the top got burned while the batter took its time to get solid, but since then (after reading the previous comments) I use the trick with aluminum foil and cover the loaf for the last 15 mins of baking.

gilliandes's picture

I also thought the way the butter was added to this recipe was unusual and i was sure id have little lumps of butter when cooked but it turned out really good.I have a fan oven and would cook it for 10 mins less the next time but will def bake again.I also added a pear that was on the way out.yum!

k-k-see's picture

Made this into cup cakes...less baking time! Used 50g less sugar but it was still too sweet for me. Didn't have walnuts so only used Choc chips. I creamed the butter & sugar first before adding beaten eggs, mashed bananas, flour etc. The cup cakes were light and tasty. Definitely will make again but with less sugar.

paulasmith's picture

Have made this cake many times and always get great results. If I don't have any walnuts I will substitute those for dried cranberries or sultanas or whatever I have in the cupboard. Family always compliment me. Regarding other peoples comments on the butter situation I always use margarine as I find this easier to use.

singinggirl's picture

Have made this many times, always get great comments from friends and family.
The only thing I notice is that there is a lot of fat in the bottom of the tin when I remove the loaf, might use less butter the next time I make this.

lydiamary's picture

These flavours work well together, however what a weird order in which to add the ingredients! I agree with other users that the butter is very tricky to blend in - unless you completely melt it first. I'm not convinced that it has enough raising agent in it. I have cooked other banana bread recipes that rise up beautifully but either due to the weird ordering of ingredients or insufficient raising agent it really didn't rise well - resulting in a stodgy middle. Mary wouldn't have been proud.......

imaclaren's picture

Made this exactly how it says in the recipe, except i used granulated sugar instead and i didn't have a loaf tin, so just used a cake tin and i cooked it 20 minutes less than the stated time. It was delicious & moist. I will be cooking this again

imaclaren's picture

I followed the recipe exactly as it said. The only thing i used granulated sugar as i didn't have castor. Also i only had a large round cake tin, so it was ready 15-20 minutes early..Great result!

JasminePieCake's picture

This turned out really well - and I'm a real novice when it comes to baking, so I was really happy with the result! The instructions were easy and clear. I didn't have baking powder, so I left it out. I also used raisins and sultanas instead of walnuts. It tasted delicious!

-Two things that I would take note of for next time though - I used 3 bananas and I think I could
use just 2 next time, because the cake was very dense.
-The cake definitely needed more time in the oven - about 10-15 mins extra. A lot of others have mentioned the same here I've noticed.

I'm certainly going to make this again! :)

minal2804's picture

I turned this into muffins and they are great! Reduce cooking time to around 20 minutes. Also replaced plain flour with wholemeal.

cdacn1's picture

Made this at the weekend and it is definately a winner. All worked well just needed an extra 10 minutes on cooking. As other suggested, I covered the top to prevent it caramalising too much.

btapping's picture

I've made lots of different banana loafs for my marathon running husband and sister, this is by far the best and the others have been dumped. Bit of a strange way to make a cake but I've made it numerous times now and is perfect ever time.

fenellabramwell's picture

I make this again and again and it always disappears! I skip the walnuts (because no-one else likes them) and this time added a little vanilla essence which really worked. A very nice cake, and quick to mix together with no fuss!

kathy535's picture

This was delish, it had hardly cooled before nearly all of it had vanished. I read all the comments first and...

difficulty in mixing in the butter.
i agree with the comments about putting in the butter after the eggs, there were big chunks of butter still evident in the mix so I blasted it in the microwave for 20 seconds and remixed it which seemed to work.

Too much batter for the loaf tin
I lined the loaf tin so the grease proof paper extended about an inch over the edge and although the amount mixture was about right it did mean that it could rise and not spill over.

Oven timings
After about 30 mins I noticed a caramelised smell and so covered the top with foil to stop it from burning. My loaf needed about 15 mins extra and was still v moist inside. I liked the slightly burned outside though, it was crunchy and very tasty!

jayjayem's picture

Followed recommendations to turn oven down a bit and I did cover with foil for the last ten mins baking. I used three bananas and cut the caster sugar down to 150g and it turned out great. Can someone explain why some recipes are heavy with sugar when cutting back does not ruin the cake? Is it a matter of taste? Or is there some science I am missing?

kells0147's picture

Did anyone notice a slight starchy after-taste? Maybe I put in too much flour or something. Don't have any scales, so I had to guess!!

coruscating17's picture

Love this recipe! It's my fail safe banana loaf recipe, although I tend to leave the nuts out

avray1967's picture

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.


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