This Mary Berry Chocolate Chip Banana Bread is a moist and easy recipe, which is made with very ripe bananas and rich chocolate chips. It’s a classic, foolproof recipe, ready in about 1 hour and 25 minutes.
Mary Berry Chocolate Chip Banana Bread Recipe Ingredients
- 100g (4oz) butter, softened
- 175g (6oz) caster sugar
- 2 large eggs
- 2 very ripe bananas, mashed
- 225g (8oz) self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 100g (3.5oz) chocolate chips (milk, semi-sweet, or dark)
How To Make Mary Berry Chocolate Chip Banana Bread
- Prepare the oven and tin: Preheat your oven to 180°C/160°C Fan/Gas Mark 4. Lightly grease a 900g (2lb) loaf tin and line it with baking parchment.
- Combine ingredients: In a large mixing bowl, measure the softened butter, caster sugar, eggs, mashed bananas, self-raising flour, baking powder, and milk.
- Mix the batter: Using an electric mixer (or a wooden spoon and some effort), beat all the ingredients together for about two minutes until everything is well blended and the batter is smooth.
- Add chocolate chips: Gently fold the chocolate chips into the batter with a spatula, distributing them evenly.
- Fill the tin and bake: Spoon the mixture into the prepared loaf tin and level the surface. Bake in the center of the preheated oven for about 1 hour, or until the loaf is well-risen and golden brown.
- Check for doneness: To check if it’s cooked, insert a fine skewer or toothpick into the center of the cake. It should come out clean. If there is wet batter on it, return the loaf to the oven for another 5-10 minutes and check again.
- Cool the loaf: Leave the banana bread to cool in the tin for about 10 minutes before carefully turning it out onto a wire rack. Peel off the baking parchment and allow it to cool completely before slicing.
Recipe Tips
- How ripe should the bananas be? The riper, the better! Bananas with lots of brown and black spots on the skin are much sweeter and softer, which adds more flavor and moisture to the bread.
- How do I stop the chocolate chips from sinking? To prevent all the chocolate chips from sinking to the bottom, you can toss them in a tablespoon of flour before folding them into the batter. This helps them stay suspended.
- Why did my banana bread sink in the middle? This can happen if the loaf is underbaked or if the oven door was opened too early during baking, causing a sudden temperature drop. Always test for doneness with a skewer before removing it from the oven.
- Can I make this recipe into muffins? Yes, this batter works well for muffins. Spoon it into a lined muffin tin, filling each case about two-thirds full. Bake for 20-25 minutes, or until a skewer comes out clean.
What To Serve With Chocolate Chip Banana Bread
This delicious loaf is perfect on its own, but also pairs wonderfully with:
- A simple spread of butter
- A warm cup of tea or coffee
- A scoop of vanilla ice cream for a decadent dessert
- A drizzle of melted chocolate
How To Store Chocolate Chip Banana Bread
Room Temperature: Store the cooled loaf in an airtight container at room temperature for up to 4 days. Freeze: This bread freezes exceptionally well. Wrap the whole loaf (or individual slices) tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Chocolate Chip Banana Bread Nutrition Facts
- Calories: ~350 kcal per slice
- Protein: 5g
- Fat: 15g
- Carbohydrates: 50g
- Sugar: 30g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you only have plain flour, use the same amount (225g) and add 2 teaspoons of baking powder to it (in addition to the 1 teaspoon already in the recipe).
Certainly. About 50g of chopped walnuts or pecans would be a delicious addition. Fold them in at the same time as the chocolate chips.
Yes, the batter for this banana bread is quite thick and dense compared to other cake batters. This is completely normal.
Mary Berry Chocolate Chip Banana Bread Recipe
Description
A classic, moist banana loaf packed with sweet, ripe banana flavor and generously studded with melted chocolate chips.
Ingredients
Instructions
- Preheat oven to 180°C/160°C Fan. Grease and line a 900g (2lb) loaf tin.
- Combine butter, sugar, eggs, bananas, flour, baking powder, and milk in a large bowl.
- Beat with an electric mixer for 2 minutes until smooth and well-combined.
- Gently fold in the chocolate chips until evenly distributed.
- Spoon the batter into the prepared tin and level the top.
- Bake for about 1 hour, or until a skewer inserted into the center comes out clean.
- Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Notes
- Use the ripest, most speckled bananas you can find for the best flavor and moisture.
- To prevent chocolate chips from sinking, toss them in 1 tbsp of flour before adding to the batter.
- If the top of the loaf is browning too quickly, you can cover it loosely with foil for the last 15-20 minutes of baking.
- The loaf freezes very well. Wrap it tightly once cooled for up to 3 months.
