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Banana Bread

Chocolate Chips Banana Bread

Deliciously moist banana bread with milk chocolate chips, walnuts and a hint of cinnamon.
Course Cake
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 slices
Calories 251kcal


  • 125 g (½ a cup) salted butter, softened plus more for greasing the loaf tin
  • 100 g (½ a cup) light soft brown sugar
  • 2 large free-range eggs
  • 1 tsp vanilla extract
  • 2 large ripe bananas roughly mashed
  • 1 small banana sliced in half lengthways (optional) for decoration
  • 140 g (1 cup) self raising flour
  • 1 level tsp baking powder
  • 1 level tsp cinnamon
  • 100 g (just over ½ a cup) milk chocolate chips
  • 50 g (just over ⅜ of a cup ) walnuts chopped


  • Preheat the oven to 180 C/356 F
    Grease a 2 lb loaf tin with butter and line with parchment paper.
  • Beat the butter and sugar together in a bowl until you have a light fluffy mixture.
    In a small bowl beat the eggs and vanilla together.
    In another bowl mash 2 bananas.
    Pour the eggs into the bananas and mix well.
    Start by adding a small amount of the egg and banana mixture to the butter, mixing all the time with the wooden spoon. Then gradually add the remaining eggs and banana mixture. You should have a loose batter.
  • Sift in the flour, baking powder and cinnamon. Fold in the flour until it is all incorporated.
    Stir in the walnuts and chocolate chips. Then pour the batter into the prepared tin. 
    Cut the remaining banana in half lengthways and place on the batter, gently press it down a little bit.
  • Place the tin on the middle shelf in the oven and bake for 50 - 60 minutes. The bread is done when you pierce it with a metal skewer and it comes out clean.
    Leave the loaf to cool in the tin for a little while then remove from the tin and place on a cooling rack to cool completely.
  • Enjoy warm or cold. Keep the loaf wrapped in tin foil and in your bread bin or fridge for 2 to 3 days.


  • Eggs - I use large free-range eggs, they should be at room temperature.
  • Butter - As with most of my recipes I use salted butter. It should also be at room temperature. You can use unsalted butter, if you do I would add a pinch of salt to the flour.
  • Tin - I used a 2lb loaf tin to make this banana bread.
  • Freezing/Storing - This bread will last for 2-3 days. To keep it moist wrap it tightly in foil or clingfilm and store it in the fridge. You can also freeze this - leave it to cool then wrap and store in the freezer for up to 3 months. To defrost - remove the bread from the freezer and leave to thaw overnight in the fridge.
  • Chocolate Chips - Milk chocolate chips work best but you can also use dark chocolate chunks for a richer chocolately taste. I would use less though.
  • Nuts - Don't like walnuts, try pecans or hazelnuts.
  • Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one slice are per slice and are approximate. Cup measurements are approximate, I use a Metric scale to measure all ingredients.
  • Measurements - I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.


Calories: 251kcal | Carbohydrates: 30.5g | Protein: 4.1g | Fat: 13.2g | Saturated Fat: 6.1g | Cholesterol: 54mg | Sodium: 108mg | Potassium: 160mg | Fiber: 1.7g | Sugar: 11.9g | Calcium: 15mg | Iron: 1mg