Mary Berry Banana and Chocolate Chip Loaf Recipe

This moist tender Mary Berry Banana and Chocolate Chip Loaf is made with overripe bananas and dark chocolate chips, ready in 1 hour and 15 minutes. Cutting into the warm sponge reveals pockets of melted chocolate suspended in the crumb. I love baking this when my fruit bowl looks sad.

Why This Classic Works

I used to struggle with heavy banana bread that never quite rose properly in the middle. Following this all-in-one method completely changed how I approach everyday baking.

The surprise is ensuring your bananas are completely blackened and mashing them thoroughly before mixing. This guarantees a light texture that holds chocolate chips firmly without them sinking.

Mary Berry Banana and Chocolate Chip Loaf Ingredients

• 100g butter, softened
• 175g caster sugar
• 2 large eggs
• 2 ripe bananas, mashed
• 225g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 100g dark chocolate chips

How To Make Mary Berry Banana and Chocolate Chip Loaf

1. Preheat and Prepare: Preheat your oven to 180°C (160°C fan/Gas 4) and line a 900g (2lb) loaf tin with baking paper.
2. Mix the Base: In a large bowl, beat the softened butter, caster sugar, eggs, mashed bananas, flour, baking powder, and milk until smooth.
3. Fold in Chocolate: Gently fold the dark chocolate chips into the batter using a spatula, ensuring they are evenly distributed.
4. Bake the Loaf: Spoon the mixture into the prepared tin, level the surface, and bake for 50 to 60 minutes until golden.
5. Cool and Serve: Leave the loaf to cool in the tin for 10 minutes, then turn it out onto a wire rack.

Recipe Tips

• Use very ripe bananas: Black, spotty bananas provide the best natural sweetness and moisture for the sponge.
• Toss chocolate in flour: Tossing your chocolate chips in a pinch of flour stops them from sinking to the bottom.
• Check with a skewer: Ovens vary, so insert a metal skewer into the centre; if it comes out clean, the cake is ready.

What To Serve With Banana and Chocolate Chip Loaf

Serve a thick slice of this loaf warm with a generous spread of salty butter to contrast the sweet chocolate. It also pairs wonderfully with a strong cup of builder’s tea or a freshly brewed flat white.

How To Store

Store the cooled loaf in an airtight container at room temperature for up to four days. You can also slice the loaf and freeze the individual portions in freezer bags for up to three months.

FAQs

Can I use plain flour instead of self-raising?

Yes, but you must add 2 teaspoons of baking powder for every 150g of plain flour to ensure it rises. Sift them together before adding to the wet ingredients.

Why did my loaf sink in the middle?

This usually happens if the oven door was opened too early or the batter was overmixed. Keep the oven closed for at least the first 45 minutes of baking.

Can I make this dairy-free?

You can swap the butter for a dairy-free baking block and use dairy-free milk. Just make sure your chosen chocolate chips are also free from dairy.

Nutrition

• Calories: 285 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Sodium: 150mg
• Total Carbohydrate: 42g
• Protein: 4g

Try More Recipes:

• Mary Berry Banana Cake Recipe
• Mary Berry Banana Loaf Recipe
• Mary Berry Banana Bread Recipe