Banana, walnut & chocolate chip loaf

Banana, walnut & chocolate chip loaf

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(87 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
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  • 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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29th Sep, 2013
Made this exactly how it says in the recipe, except i used granulated sugar instead and i didn't have a loaf tin, so just used a cake tin and i cooked it 20 minutes less than the stated time. It was delicious & moist. I will be cooking this again
29th Sep, 2013
I followed the recipe exactly as it said. The only thing i used granulated sugar as i didn't have castor. Also i only had a large round cake tin, so it was ready 15-20 minutes early..Great result!
6th Sep, 2013
This turned out really well - and I'm a real novice when it comes to baking, so I was really happy with the result! The instructions were easy and clear. I didn't have baking powder, so I left it out. I also used raisins and sultanas instead of walnuts. It tasted delicious! -Two things that I would take note of for next time though - I used 3 bananas and I think I could use just 2 next time, because the cake was very dense. -The cake definitely needed more time in the oven - about 10-15 mins extra. A lot of others have mentioned the same here I've noticed. I'm certainly going to make this again! :)
31st Aug, 2013
I turned this into muffins and they are great! Reduce cooking time to around 20 minutes. Also replaced plain flour with wholemeal.
2nd Jul, 2013
Made this at the weekend and it is definately a winner. All worked well just needed an extra 10 minutes on cooking. As other suggested, I covered the top to prevent it caramalising too much.
26th May, 2013
I've made lots of different banana loafs for my marathon running husband and sister, this is by far the best and the others have been dumped. Bit of a strange way to make a cake but I've made it numerous times now and is perfect ever time.
5th May, 2013
I make this again and again and it always disappears! I skip the walnuts (because no-one else likes them) and this time added a little vanilla essence which really worked. A very nice cake, and quick to mix together with no fuss!
28th Apr, 2013
This was delish, it had hardly cooled before nearly all of it had vanished. I read all the comments first and... difficulty in mixing in the butter. i agree with the comments about putting in the butter after the eggs, there were big chunks of butter still evident in the mix so I blasted it in the microwave for 20 seconds and remixed it which seemed to work. Too much batter for the loaf tin I lined the loaf tin so the grease proof paper extended about an inch over the edge and although the amount mixture was about right it did mean that it could rise and not spill over. Oven timings After about 30 mins I noticed a caramelised smell and so covered the top with foil to stop it from burning. My loaf needed about 15 mins extra and was still v moist inside. I liked the slightly burned outside though, it was crunchy and very tasty!
jayjayem's picture
14th Apr, 2013
Followed recommendations to turn oven down a bit and I did cover with foil for the last ten mins baking. I used three bananas and cut the caster sugar down to 150g and it turned out great. Can someone explain why some recipes are heavy with sugar when cutting back does not ruin the cake? Is it a matter of taste? Or is there some science I am missing?
30th Jan, 2013
Did anyone notice a slight starchy after-taste? Maybe I put in too much flour or something. Don't have any scales, so I had to guess!!


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