Banana, walnut & chocolate chip loaf

Banana, walnut & chocolate chip loaf

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(60 ratings)

Prep: 15 mins Cook: 1 hr, 5 mins

Easy

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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Ingredients

  • 4 ripe bananas, peeled
    Banana

    Banana

    bah-nah-nah

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

  • 250g caster sugar
  • 2 eggs
    Eggs

    Egg

    egg

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

  • 140g softened butter
    Butter

    Butter

    butt-err

    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

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.

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Comments, questions and tips

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shantal
4th Jun, 2017
5.05
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
birgiss
14th May, 2017
3.8
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.
samcneilly
14th Apr, 2017
5.05
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.
michela-ella
6th Sep, 2016
0.05
Unfortunately, didn't read the tip from other bakers below with regards to the recipe, so therefore a waste of ingredients unfortunately :(
lararwolfe
29th Aug, 2016
3.8
I read the comments below and creamed the sugar and butter together first (which works), so thanks to everyone below who left that tip. My tip for future readers is to pour the mixture into a cupcake tray instead, this means that you don't have the problems encountered below with cooking time as they cook in 15-20 mins and trust me they taste just as good as muffins!!! Thanks Paul for adding (dark) chocolate and walnuts, the slightly more interesting flavour and texture was appreciated by all!!
Justjaneffs
2nd Aug, 2016
5.05
Having a few overripe bananas and getting slightly bored with the same old recipe I decided to try this one-I almost gave it a miss after reading other comments but so glad I carried on regardless! Absolutely followed to the letter as I always do when trying a new recipe and we now have a new favourite. Oven temperature, tin size and the timing were all spot on - maybe Mr Hollywood and myself have the same approach/oven etc! Hubby will be lucky to see any of this delicious cake/load!
metalicnat
9th Jul, 2016
The butter and banana/sugar mixture did not incorporate properly and as I am typing the loaf has been baking for one hour and 40 minutes on 190c and its still gooey in the middle and burned on the top. I bake often and I'm really disappointed with this recipe. What a waste of time and ingredients!
jayjayem
8th May, 2016
5.05
Made this but used sultanas in place of the nuts. It took longer in my oven, another ten or twelve minutes. All the family mentioned how much they liked it and I did too. So I will be sticking to this recipe for banana bread.
lizleicester
22nd Feb, 2016
3.8
This had to be dairy free so I used soya marg and left out the chocolate chips and the result was delicious. It took a whole hour and a half to cook but I covered the cake (loosely) with foil so it didn't the line of whole walnuts I placed on the top and which looked lovely. On day 2 we gave the slices a short burst in the microwave to give that "just baked" effect.
philstaz
11th Feb, 2016
5.05
This turned out really well, although i only used 3 bananas. Went down very well, lovely and moist, and once cooled it was easy to slice. Baked it for a cake sale and got loads of compliments.

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