Choc Chip and Banana Loaf

A good recipe to use up some of the leftover Easter chocolate.

Preparation: 25 minutes + 1-1/4 hours baking time

Plus: Dark chocolate can also be used or a mixture of both.


  • 100 g butter, room temperature
  • 3 small ripe bananas
  • 1 tbsp. lemon juice
  • 150 g caster sugar
  • 2 eggs
  • 250 g self-raising flour
  • 1 tsp. baking powder
  • 150 g milk chocolate, diced


  1. Preheat the oven to 160◦C/gas mark 3. Grease a 900 g loaf tin and line the two long sides and base with greaseproof paper.
  2. Peel the bananas and mash with the lemon juice.
  3. Cream the butter and sugar together in a bowl. Add the eggs, bananas, flour and baking powder and mix until a smooth dropping consistency.
  4. Spoon a third of the mixture into the tin and sprinkle with a third of the chocolate. Repeat the layers then finish with the remaining banana mixture. Smooth the top level. Reserve the last third of the chocolate for after the bake
  5. Bake for 1 – 1 ¼ hours or until well risen, the top should be golden and cracked and a skewer should come out clean when inserted into the centre of the loaf.
  6. Leave to cool in the tin for 20 minutes, then loosen the edges and turn out on to a wire rack. Sprinkle with the remaining chocolate and leave to cool.
  7. Peel off the greaseproof paper and cut into slices. Enjoy!

Recipe from "The Women’s Institute. Chocolate Success" by Sara Lewis. (London: Simon & Schuster, 1988)