Banana, walnut & chocolate chip loaf

Banana, walnut & chocolate chip loaf

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(83 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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Sutho
8th Oct, 2012
Love this recipe! It's my fail safe banana loaf recipe, although I tend to leave the nuts out
avray1967
3rd Oct, 2012
5.05
After reading the comments and having had plenty of loaf tin fiascos in the past I was all set for sunk/dried/miserable. Not a bit of it. Perfect.
cashman
18th Sep, 2012
4.05
Made this last night and it has all gone (it's 9.30am). I didn't have an electric whisk, so blended the butter in as best I could - didn't seem to affect the cake at all. I also forgot to buy greaseproof paper, so just buttered my loaf tin - it made the outside edges really crispy and buttery - yum. And finally, I replaced the choc chips and nuts with Malteasers. Absolutely amazing! The honeycomb melted through the cake and the big pieces of chocolate were a really sweet touch. Will definitely make again, and experiment with different 'extras'!
marianneramsay
3rd Sep, 2012
4.05
I used pecans since I didn't have walnuts, I made it as a traybake (19cm x 27cm), lined with baking parchment, baked at 180 for around 50 minutes, with foil over the top for the last 10 minutes to stop it getting too brown/burnt on top. The butter was not completely combined, still little bits of it showing in the mixture, but it still turned out fine in the end. Great taste.
elleise1985
28th Jul, 2012
5.05
this was my first baking experience, i found it very easy, although i had to cook it for way longer than the guided time, but everyone i gave it too enjoyed, nice and moist and ive made it a few times now!
rjane2001
24th Jul, 2012
4.05
Same as everyone else who has commented on this so far - I turned it down to 160 degC with a fan oven. It took 1hr15 approx and was brown on top, enough that I wouldn't pass it on as a gift or serve it up but not burnt! Tasted delicious!
flick1
30th Jun, 2012
2.05
Oh Paul! bit of a disaster. The butter wouldn't mix with the bananas, turned the oven down half way through so it wouldn't burn but when I turned it out I had liquid butter coming out of the tin. Wasn't quite done in the middle either. Not very successful.
cshand1983
14th Apr, 2012
5.05
Gorgeous and moist, but mine was ready to come out of the oven after 45 minutes. I'll definitely make this again!
rachelexeter
8th Apr, 2012
4.05
I've just made this, although I nearly didn't reading some of the reviews. It turned out well, I used 4 fairly large ripe bananas, and I had just the right amount of mixture for the loaf tin. I cooked it at 170 (fan assisted) for 1 hour 5 minutes as per the recipe and it was cooked perfectly - didn't need any longer, although it did have a small crack on the top not too sure why, but it's very moist - a tasty cake, nice with ice cream! Would make again
beccaaa2
28th Mar, 2012
4.05
Essentially I didn't follow this recipe. I halved everything, added some mixed peel, cherries and sultanas. I covered it with tin foil half way as it was browning a bit too much. But absolutely delicious, and a great way to use up manky bananas.

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