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Chocolate Chip And Walnut Banana Bread

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10
Banana bread has a bit of a long standing issue with myself… I really don’t mean that in a weird way, but I have found that every recipe I have tried usually comes out missing the mark. Whilst I have been testing the various methods the same tip comes up - “use over ripe bananas!” “Save your bananas in the freezer and defrost!”. I am going to be the one that says stop! Now there is some method to this madness. It is true that over time ripened bananas will give you more flavourful sweetness as the sugars breakdown, but you also sacrifice on other elements. Yes you get that pungent taste of banana, but you lose that fresh, crisp taste. The end profile of the loaf becomes weighted and overpowered by the slime of the bananas. In this recipe you take just under or bang on ripe bananas that you quickly blast in the oven, softening them to an easier mash-able texture, but not long enough for them to breakdown and separate. This simple step, paired with toasted walnuts, gooey chocolate chips and a secret dollop of sour cream (trust me on this one) all lends its self to a deliciously easy bake.


  • 250g plain flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 226g margarine (or unsalted butter, but I always use margarine - not only is it cheaper but gives a much spongier bake)
  • 200g caster sugar
  • 1 large egg plus 1 egg yolk
  • 60g sour cream
  • 1 tsp. vanilla extract
  • 3 ripe bananas, mashed (see tips)
  • 100g Milk chocolate chips
  • 30g chopped toasted walnuts (see tips)


  • STEP 1
    Set oven to 180c and line a 8inch loaf tin with parchment paper.
  • STEP 2
    Take two of your three bananas and whisk them in a large bowl till they are smooth.
  • STEP 3
    Whisk in the vanilla, egg, yolk and sour cream till smooth.
  • STEP 4
    With a wooden spoon, beat in sugar and margarine/butter.
  • STEP 5
    Add the flour, baking powder, baking soda and salt, and gently fold in till only a few spots of dry ingredients remain.
  • STEP 6
    Add the chocolate chips, walnuts and the remaining banana chopped into chunks, reserving a small amount of the chocolate chips and walnuts, and fold into the mixture until just combined.
  • STEP 7
    Add the mixture to the tin and sprinkle the remaining chocolate chips and walnuts on top, pressing them in slightly.
  • STEP 8
    Bake for 45-50minutes checking until a tooth pick placed in the centre comes out clean.
  • STEP 9
    Allow to cool in the tin and then remove to a wire rack.
  • STEP 10
    Enjoy cold, warm with custard or a scoop of ice cream.
  • STEP 11
    Tips: Heat your oven to 100c, place your bananas on a baking tray and cook for 15 minutes - they should come out blackened and slightly soft. Heat your oven to 130c, place your walnuts on a baking tray and toast for 10 minutes shaking halfway through - they should be browned and smelling toasted - chop these into medium to small chunks. If things are looking to browned during cooking make a tin foil hat to rest on the top of your tin so the top isn’t exposed to the direct heat. Go wild with your add-ins and toppings - I ended up putting butter and honey onto mine on a freshly cut slice (judge all you want).

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