Chocolate and Banana Loaf

By Martha Swift & Lisa Thomas From the book The Primrose Bakery Book
Chocolate and Banana Loaf from The Primrose Bakery Book

The combination of banana and chocolate in this loaf cake is hard to resist. A slice of it served almost straight from the oven would be good for a winter breakfast or an afternoon tea. 

For how many? Makes 1 x 900g loaf cake (8-10 slices)


  • 125g unsalted butter, at room temperature, plus more for greasing tin
  • 250g golden caster sugar
  • 2 large eggs, free-range or organic, lightly beaten
  • 1 tsp good-quality vanilla extract
  • 250g plain flour
  • 2 tsp baking powder
  • 4 ripes bananas, mashed with a fork
  • 175g good-quality dark chocolate chips or dark chocolate (70% cocoa solids), broken into small pieces


1. Preheat the oven to 180°C/gas mark 4. Grease 1 x 900g loaf tin and line with baking paper or a loaf tin liner.

2. Cream the butter and sugar in a bowl with an electric hand mixer. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and beat again briefly. Sift the flour and baking powder into a bowl, then gradually add to the creamed butter and sugar and beat again until well combined. Beat in the mashed bananas and finally stir in the chocolate pieces.

3. Pour the mixture into the loaf tin and level it out with a spatula. Bake in the centre of the oven for 50 minutes, until a skewer inserted into the centre of the cake comes out clean. Leave the cake in the tin to cool.

4. This loaf cake is best served warm. Keep any uneaten cake in an airtight container at room temperature for about 3 days.

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