Deb’s jacked-up banana bread with wonderfully unnecessary chocolate chunks


Dear me. It has come to my attention that there isn’t a banana bread recipe on my blog. I’ve got a fluffy banana cake, two iterations of banoffee pie, a rhubarb-banana jam, but not one recipe for sweet, comforting banana bread.


Let me fix that by giving you a recipe for a one-bowl banana bread with spices and chocolate.

This isn’t quite the weather for banana bread, I admit, particularly one made rich and warm spices and chocolate. But, you know, there’s no harm in it, and you’ll be prepared when autumn finally comes.


Actually, it’s precisely because of the warmer weather that I had overripe bananas around–too ripe to use in pies and other cool desserts, and I haven’t yet sorted out a small-scale banana cream pie which my small household could feasibly finish. Banana bread seemed like a good choice.


As you already know, this is a good use-things-up recipe. You don’t have to worry too much about structure and texture with the add-ins. Because I mostly make sweet treats in small quantities, I very fortunately had odds and ends of cooking chocolate from the past year or so. I picked out bits and pieces until there was enough for this banana bread, and it was nice to use up something from my cupboards, particularly something as relatively frivolous as chocolate. You can add whatever you like–dried fruit, nuts, additional spices–to make this yours.


Makes 6 – 9 slices. Keeps for 4 days in the fridge in an airtight container.

Adapted from Smitten Kitchen


75g/1/3 cup unsalted butter, melted (I do this in a large microwaveable mixing bowl, cooling slightly before adding bananas)
3 to 4 medium-to-large bananas, as ripe as possible
150g/3/4  cup light brown sugar
1 UK medium (US large) egg, beaten
1 tsp vanilla extract
1 tsp bicarbonate soda
1/4 tsp salt
1 tsp ground cinnamon
Up to 1/2 tsp freshly grated nutmeg
190 g/1 1/2 cups plain flour
150g/5 1/4 oz/scant 1 cup coarsely chopped chocolate or chocolate chips, any kind you want. I used a mix of milk, dark, and white.


Preheat the oven to 180 degrees C/160 fan (350 degrees F). Line a loaf tin of about 2lb (9 x 5 inch) in size with a sling of paper.

Mash bananas and melted butter together in large mixing bowl. Mix in the sugar, egg, vanilla, and all the spices. Sprinkle the bicarbonate soda and salt over the mixture and mix in. Add the flour and chopped chocolate last, mixing until just combined.

Pour mixture into prepared loaf pan. Bake for 50 minutes to one hour, or until a tester comes out free of raw batter (sticky crumbs and chocolate smears are expected). Allow to cool in its tin on rack. Turn out and slice, remembering to share…



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