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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22nd Feb, 2016
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.
11th Feb, 2016
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.
Robin Clark
15th Jan, 2016
This was brilliant. Reading other comments all I can think is that those who were unhappy with their result hadn't followed the recipe. Yes, it was sweet but, I expect my cake to be sweet. This one is definitely going to be a favourite: I might try adding some dates next time.
13th Nov, 2015
Turned out great- no worries about it keeping well it was gone in a day! I read the comments before i started so reduced the sugar to 160g and also creamed the butter and sugar first in a stand mixer and added all the other in after and it turned out lovely.
3rd Nov, 2015
Too sweet! So in my second trial, I reduced sugar (from 250g to 195g), and skipped choco chips. Peefect!
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.
missflops's picture
21st Jul, 2015
Whoops forgot to rate. Should be 10 stars.!!
missflops's picture
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.


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