Chocolate banana bread

Chocolate Banana BreadWith the launch of the new series of the Great British Bake Off last night I felt it was time to dust off that apron and get baking. Well, that and the fact I had 3 rather sorry looking bananas lurking in my fruit bowl just crying out to be made into banana bread.

Add the banana and zest

Whilst probably not worthy of a spot on the GBBO itself, I was pretty pleased with how the loaf turned out. As Mary and Paul would say, it was a good bake!


Slightly crunchy on the outside, moist (yes, I know, hideous word but I wasn’t sure what else to use…answers on a postcard…) inside, subtle bananery flavour with hints of orange and lemon, with the bonus of chocolate chunks. Sensational even if I do say so myself!

Ready for the oven

The great thing is that not only is it quick to whip up (it took me 10 minutes to get it into the oven), it’s also pretty healthy (chocolate aside) with only 85 grams of butter in the whole loaf. Plus it uses up bananas that were otherwise destined for the bin.

Baking away

Could there be a better reason to get baking?! Enjoy!

The finished loaf...mmm

Chocolate banana bread

Adapted from Delia Smith’s “All in One Banana Walnut Loaf”

Makes one loaf

85g unsalted butter at room temperature
110g caster sugar
225g plain flour
2 teaspoons baking powder
1 large egg at room temperature
3 very ripe medium bananas (those brown squidgy ones), peeled and mashed
1 orange, zest only
1 lemon, zest only
100g plain chocolate, roughly chopped

To make:
  1. Lightly grease a 2lb loaf tin and preheat the oven to 180°c/160°c fan.
  2. Add the butter, sugar, egg, and baking powder to a bowl and sift in the flour. Using an electric hand whisk mix all the ingredients together well. It will look quite dry – like chunky breadcrumbs.
  3. Add the grated lemon and orange zest together with the mashed banana. Mix again until combined.
  4. Using a spatula, fold in the chocolate pieces to distribute evenly through the mix.
  5. Pour the mix into the prepared cake tin and bake in the oven for 50-55 minutes until well risen and golden. The cake is done when you can insert a knife or skewer into the middle and it comes out clean (barring some chocolate!) when removed.
  6. Leave the cake in the tin for 5-10 minutes before turning out onto a wire rack to cool. It will keep for up to 4 days if well wrapped but is best eaten immediately.

2 responses to “Chocolate banana bread

  1. Pingback: Peanut Butter Chocolate Chip Cookies | The Perky Pancake·

  2. Pingback: Banana Bread with Ricotta, Strawberries & Walnuts | The Perky Pancake·


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