Banana, walnut & chocolate chip loaf

Banana, walnut & chocolate chip loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(105 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

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 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

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
paulasmith
9th Feb, 2014
5.05
Have made this cake many times and always get great results. If I don't have any walnuts I will substitute those for dried cranberries or sultanas or whatever I have in the cupboard. Family always compliment me. Regarding other peoples comments on the butter situation I always use margarine as I find this easier to use.
singinggirl
4th Jan, 2014
Have made this many times, always get great comments from friends and family. The only thing I notice is that there is a lot of fat in the bottom of the tin when I remove the loaf, might use less butter the next time I make this.
lydiamary
13th Oct, 2013
These flavours work well together, however what a weird order in which to add the ingredients! I agree with other users that the butter is very tricky to blend in - unless you completely melt it first. I'm not convinced that it has enough raising agent in it. I have cooked other banana bread recipes that rise up beautifully but either due to the weird ordering of ingredients or insufficient raising agent it really didn't rise well - resulting in a stodgy middle. Mary wouldn't have been proud.......
imaclaren
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
imaclaren
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!
JasminePieCake
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! :)
minal2804
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.
cdacn1
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.
btapping
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.
fenellabramwell
5th May, 2013
5.05
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!

Pages

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.
Want to receive regular food and recipe web notifications from us?