Home
Recipes
Brownie banana bread

Brownie banana bread cut into slices

Brownie banana bread

Name: Brownie banana bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10
Ingredients: 125g unsalted butter cut into pieces, plus extra for the tin; 150g dark chocolate chopped into small chunks; 200g golden caster sugar; 3 eggs; 200g self-raising flour; 50g cocoa powder; 2 ripe bananas peeled and mashed

Barney Desmazery

Save recipe

Serves 8 - 10

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 3.2 out of 5.5 ratingsRate

loading...

Combine two kid-friendly treats and make our rich brownie banana bread. This loaf cake is easy to wrap and transport – perfect for a picnic

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Courgette, potato & feta slices

A star rating of 4.5 out of 5.4 ratings

Crunchy noodle salad

A star rating of 3.7 out of 5.6 ratings

Braised sesame tofu

A star rating of 3.3 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

125g unsalted butter

cut into pieces, plus extra for the tin
150g dark chocolate

chopped into small chunks
200g golden caster sugar
3 eggs
200g self-raising flour
50g cocoa powder
2 ripe bananas

peeled and mashed

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (10)

kcal383
fat19g
saturates11g
carbs45g
sugars28g
fibre3g
protein6g
salt0.5g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line the base and sides with baking parchment. Tip 100g of the chopped dark chocolate into a heatproof bowl along with the butter, and melt over a pan of simmering water, ensuring the base of the bowl doesn’t touch the water. Or, do this in the microwave in 20-second bursts. Set aside to cool slightly.
step 2

Beat the sugar and eggs together in a separate bowl using an electric whisk, until light and frothy. Sift in the flour, cocoa powder and a pinch of salt, and fold to combine. Fold in the melted chocolate mixture, then the bananas and remaining chocolate chunks.
step 3

Scrape the mixture into the prepared tin and bake for 50 mins until puffed up and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then remove to a wire rack and cool completely. If you like, clean out the tin and tip the loaf back into it for easier transport. Will keep in an airtight container for up to four days.

Recipe from Good Food magazine, May 2023

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.2 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now