Banana, walnut & chocolate chip loaf

Banana, walnut & chocolate chip loaf

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(64 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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MrsLemons
19th Jul, 2015
3.8
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.
cynthia0702
15th Mar, 2015
3.8
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.
amandasm
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
2.55
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.
Stallibrass
22nd Nov, 2014
1.3
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!
pinkfluffychic
21st Sep, 2014
5.05
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!!
Kipper1948
19th Aug, 2014
5.05
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
10th Jul, 2014
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
1st May, 2014
5.05
"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.
giliandes@gmail.com
8th Apr, 2014
3.8
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!

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