Banana, walnut & chocolate chip loaf

Banana, walnut & chocolate chip loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(57 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Sep, 2015
This is the worst banana loaf I have ever made. Should have used my usual tried and trusted recipe. It was too wet in the middle and had too much 'crust' on top. Heavy unappealing and far short of what I expected. I'm not a novice cook so I think his method was just awful. Never again
30th Aug, 2015
Like others I had issues incorporating the butter into the sugar/banana mix. I would recommend creaming the butter and sugar together first, adding the egg and then the mashed banana and mixing them all together with an electric whisk. I found that once the banana and sugar were added together the mixture was too liquid to incorporate the butter and I ended up with lumps of butter in my mixture.
21st Jul, 2015
Whoops forgot to rate. Should be 10 stars.!!
21st Jul, 2015
This is definitely going to be my "go to" recipe for banana cake. It is absolutely delicious and far, far nicer than any other banana cake/loaf I have baked in the past. I agree that the method is unusual but stick with it, it works, and produces the most beautifully moist cake. I used 5 very, very ripe bananas which had been in my freezer just waiting to be turned into something yummy. I think freezing intensifies their flavour and although the bananas go very soft when they are defrosted, that works absolutely fine for this recipe. I used a 75% dark chocolate bar which I chopped into small chunks, along with the walnuts. I baked it in the baking over of my Aga for 1 hour and 20 minutes. Perfect. Thank you Mr Hollywood for a gorgeous cake.
19th Jul, 2015
What a delicious treat! It is a very, very sweet loaf! I used hazelnuts instead of walnuts because that's what I had at home. It turned out great.
15th Mar, 2015
Have faith in the recipe, it works! I agree it is an unusual method and I had my doubts after reading the previous comments (and during the process!) but it worked. I followed the recipe and method but gave up mashing the bananas with a fork. The mixture completely filled my 2 lb loaf tin but it rose very well and made for a delicious moist bake. A tastier and more interesting alternative to banana bread.
15th Mar, 2015
I have just made this for my mum for mothers day as she requested a banana and Walnut cake. I was apprehensive after reading some of the reviews, however it was delicious. I will definitely be making another.
Frantic Flapjack
9th Feb, 2015
A very good end result but this recipe has serious issues. Firstly, there is too much sugar when you take into account the sweetness of the chocolate too so I put in 200g sugar. After reading all the comments about the method below, I mashed the bananas and then added the rest of the ingredients except the last two and whizzed it all together with an electric mixer then stirred in the walnut pieces and chocolate chips. The mix was a very good consistency. Then it took twice as long to cook as the recipe suggests. My cake took a whole two hours to cook. I bake regularly but a beginner I think would struggle with the recipe.
22nd Nov, 2014
Seriously disappointed with this recipe. I was sceptical about adding the sugar to the bananas first and then adding the butter later, and I was right to be. Adding the sugar first means that the consistency becomes too liduidy and when trying to add the butter it just does not incorporate, leaving me with an overly sweet, horribly greasy cake. I would encourage all who want to make this to first mash the bananas on their own, and cream together the butter and sugar in a separate bowl. I loved the idea of adding chocolate (yum, especially dark chocolate) and walnuts to banana bread, but I think I'll stick with my traditional banana bread recipe (which uses less sugar) and just make the additions. Think again Hollywood!
21st Sep, 2014
This is now my favourite banana bread recipe. Absolutely delicious. I followed the recipe exactly, but sprinkled a few tablespoons of demerara sugar on top of the loaf once it was in the tin. It made for a really nice crunchy and sweet crust. There is no way this would still be around after 3 days, there are only 2 of us but we have already eaten half the loaf in less that 24 hours!!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.