Banana, walnut & chocolate chip loaf

Banana, walnut & chocolate chip loaf

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(78 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 bananas, peeled



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

  • 250g caster sugar
  • 2 eggs



    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, questions and tips

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23rd Oct, 2018
Will definitely make again! I followed the recipe exactly with the small exception of exchanging chocolate chips with chunks of good quality cooking chocolate. Baked in a 2lb loaf tin as suggested and it needed just 10 extra minutes so not bad at all. The mixture did look a bit odd as the butter didn’t incorporate entirely but didn’t make a difference to the end bake. It was delicious!
Christine and Justin Chin's picture
Christine and J...
10th Sep, 2018
AWFUL AWFUL RECIPE! After the said cooking time the middle was still raw and made a mess into the oven. Had buttery lumps in the mixture, would recommend to cream the butter FIRST. Great British Bake Off....pffff
6th Feb, 2018
Made with my 4 year old today, followed comments in creaming butter and sugar (reduced sugar) before adding eggs and banana and then folded in the rest of the ingredients, made them as muffins which took 20 minutes to cook, lovely and moist
Arentweallbusy's picture
5th Jan, 2018
I’ve made a few banana cakes before but this recipe is by far the easiest to follow and the outcome is just as you’d expect a good banana bread to be - moist, fluffy, with brown crusty edges and delicious flavor! Considering the comments below and the fact that My toddler would be eating it too, I’ve made several adjustments: 1. I halved the amount of sugar and used brown sugar (I think that it gives baking a rich decadent flavor) and left the chocolate out; 2. I beat the eggs with the sugar at the start and then added melted butter and 3 large thawed overripen bananas; 3. I used a shallow baking dish instead of a cake tin (kept it in the oven for 55 mins (+/- 10 mins wouldn’t matter much)). The recipe is soooo easy, the result will surprise you!
Katie henderson's picture
Katie henderson
8th Oct, 2017
An absolute favourite in our house! Delicious
5th Sep, 2017
I wish I'd read the previous reviews before baking this! I used a 2lb loaf tin but it took about an hour an a half to bake in my fan oven. The centre was still too soft and the outside very overdone. I would make it again as the flavour is great but would probably halve the ingredients and reduce the cooking time. Would also change the method and cream the butter and sugar as others have suggested.
2nd Sep, 2017
I took the advice of others and reduced the sugar to 200g and creamed butter and sugar. I have cooked this as a loaf in the past, but this time I followed the suggestion to cook them as muffins. They were wonderful!
4th Jun, 2017
A wonderful way to use up ripe bananas! I used an all-in-one method and baked it for 1hr and 15 mins! Baked at lunch and gone by dinner time! :D
14th May, 2017
Really tasty loaf. As others have said adding the butter, even when soft after the liquid doesn't work so well, it's difficult to mix in so next time I make it i'll add ir in with the sugar and banana at the start.
14th Apr, 2017
This recipe worked spot on for me and I followed it almost exactly. I was worried about it when I started reading comments that it didn't work and people were changing the order of adding the ingredients. I did take some people's advice and reduced the sugar slightly (used 200g) as I don't like things really sweet and the banana and chocolate adds a sweetness. I had never done banana bread before or used a loaf tin before so was really unsure what consistency it should be and how much it should fill the tin (it was nearly completely full!) It also looked very wet however it turned out good. I kept it in the oven for 1 hour 20 minutes so the bake time wasn't miles off. Really delicious. Can really taste the banana and the chocolate and walnuts adds an extra something. Would recommend.


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