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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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.
8th Feb, 2012
I tried this recipe over the weekend and found that its a disaster !!!!! The proportions are wrong. 250g of flour and 250g of sugar is too much for two eggs. The batter was too much for a loaf pan, so I filled another tin. The cake didn't rise and got burnt on the top as the temperature mentioned was too high. the cake was like a log and was not edible at all. I kept it for two days thinking what to do with it. It went bad and started smelling and I final threw both the cakes(I made a loaf and a round one, thanks to too much of batter) into the bin. I am a regular baker and have never had any disaster in any cakes and muffins I have made. This was so disappointing and I hate to say that I dint expect this from BBC Good food.
3rd Feb, 2012
Wow-oh-wow! This was amazing, and very delicious warm.
1st Feb, 2012
Wonderful flavours, found that loaf took longer to cook than time stated, that maybe because there was a lot of mixture for a 2 pound loaf tin. However, an overall success and would definitely bake again.
29th Jan, 2012
Wonderful recipe. Very moist, a little crunchy on the top (crunchy not dry), the walnuts give a lovely bite and flavour and who can go wrong with chocolate chips? Very easy to make. Did look a bit alarming when beating the softened butter into the very wet banana, sugar and egg mixture. Keep going though, the curdled mess will reward you with a delicious cake. Will be repeating this recipe every time we forget to co-ordinate our banana buying and end up with a glut.
lw00083's picture
29th Jan, 2012
Really moist loaf. I love banana bread and the walnuts add a great texture. I did cook on a lower temperature to avoid burning the top. I didn't have an electric whisk and struggled incorporating the butter, so think I would cream it with the sugar if I were to repeat. Also this recipe make a lot of cake mix, I filled 2 tins, think it may be because I had big bananas ;-) Overall a big thumbs up!
29th Jan, 2012
As I had some very very ripe bananas thought I'd give this a go. What an easy recipe and a wonderful result. it was beautifully moist.
28th Jan, 2012
Really easy to make. Lovely and moist with a very subtle banana flavour. Nice crunch from the walnuts. Definetly one to make again!


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