Chocolate chip banana bread

Rustle up a moreish chocolate chip banana bread – it’s a great way to use up ripe bananas that are lingering in the fruit bowl

  • Prep:5 mins
    Cook:1 hrs
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 306
  • fat 17g
  • saturates 10g
  • carbs 34g
  • sugars 0g
  • fibre 2g
  • protein 4g
  • salt 0.29g


  • 140g unsalted butter, softened, plus extra for the tin
  • 140g golden caster sugar
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 140g self-raising flour
  • 1 tsp baking powder
  • 3 ripe bananas, peeled and mashed
  • 100g chocolate chips


  1. Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line the base and sides with baking parchment. Beat the softened butter and sugar together using an electric whisk until light and fluffy. Combine the egg and vanilla extract and pour this in, a little at at time, mixing between each addition. Fold in the flour, a pinch of salt, the baking powder, mashed banana and all but a handful of the chocolate chips.

  2. Scrape the mixture into the prepared tin and scatter over the rest of the chocolate chips. Bake for about 50 mins, or until puffed up and cooked through – a skewer inserted into the middle of the loaf should come out clean. Leave to cool in the tin for 10 mins, then remove to a wire rack and leave to cool completely. Slice before serving. Will keep in an airtight container for up to five days.

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