Banana, walnut & chocolate chip loaf

Banana, walnut & chocolate chip loaf

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(105 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


  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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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.
6th Sep, 2016
Unfortunately, didn't read the tip from other bakers below with regards to the recipe, so therefore a waste of ingredients unfortunately :(
29th Aug, 2016
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!!
2nd Aug, 2016
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!
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's picture
8th May, 2016
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.


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