Banana, walnut & chocolate chip loaf

Banana, walnut & chocolate chip loaf

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(84 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 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


  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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jenclews's picture
28th Mar, 2012
Oops, forgot to rate.
jenclews's picture
28th Mar, 2012
I made this cake before reading the comments. I also was a bit concerned about the look of the mixture after adding the butter, but I don't think this affects the cake. I baked it for 1 hour 15 minutes and it looks and tastes fine. I think the problems that some cooks have had (too much mixture for the tin, too long to cook, cake going 'off') is due to the amount of banana in the recipe. I only used TWO large bananas, as I thought four large ones would be far too much for the other ingredients. I also covered mine after the first hour with a piece of baking paper. It would have been helpful if the recipe writer had given an approximate weight for the peeled banana.
4th Mar, 2012
Had similar problems with this cake. I think next time I would spread it over two tins as the top is a little burnt. Should have listened to your advice above. Hoping it will be ok in the middle and will finish off as it has just come out of the oven as I need to put something else in.
stephaniepebrocq's picture
3rd Mar, 2012
Delicious! My boyfriend had 4 slices in a row! I mixed the butter before the eggs as suggested and cooked on a lower heat (170) as suggested again, with a sheet of foil on it, so that it wouldn't burn. I baked it the exact time and it came out perfectly. Except that it didn't rise and I still don't know why...
27th Feb, 2012
Made this and it is an easy recipe BUT I didnt like the method of adding the butter after the eggs, it seemed like i was mixing and mixing and the consistency didnt change! Also I cooked it for the correct time and it was slightly burnt on the top but not cooked in the middle. put it back in the owen for about another 20 mns, still not cooked, but getting blacker, so turned oven off but left cake in the oven to hopefully cook without burning! Result: Horrible looking cake but with a nice taste! Mine was more like an old fashioned bread pudding than a it tasted nice and not many ingredients, may try again but split the mixture between 2 tins as there was a lot of mixture for one tin!
21st Feb, 2012
Have made twice now, both times followed recipe to the letter, both times great results - moist and tasty cake that keeps for three days in an airtight container.
19th Feb, 2012
This banana bread is delicious, I would suggest either spreading the mixture into 2 tins or else cooking for nearly double as long (approx. 1hr45mins) on a lower heat-perhaps 150 celsius. Other than that, great!
15th Feb, 2012
Absolutely fab we loved it great mixture of flavours. Kept really most lovely with a cuppa then in the evening great as a desert with custard!
13th Feb, 2012
I'm not sure about this method. Just tried to make it and adding the butter after the eggs seems daft to me. I don't have electric hand held mixers but I did use my Kitchenaid. Mixed the bananas with the sugar, added 2 eggs, then tried to get the butter incorporated but it just wouldn't happen. Oh well, it comes out of the oven soon... Next time I make it I'll cream the butter with the sugar first.
12th Feb, 2012
Lovely recipe - the cake came out moist and delicious. Perfect way to use up some over ripe bananas! I omitted the walnuts so that my daughter can have a slice in her lunch box (the school has banned nuts due to allergies), and I thought the cake was fine without them.


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