Mary Berry Chocolate Chip Banana Bread​ Recipe

This easy Mary Berry Chocolate Chip Banana Bread is made with everyday ingredients like very ripe bananas, soft butter, caster sugar, self-raising flour, and a generous helping of chocolate chips. This recipe creates an incredibly moist and tender loaf, packed with sweet banana flavor and pockets of melted chocolate. The result is a perfect teatime treat or a decadent breakfast, making one delicious loaf that’s ideal for sharing with family and friends any day of the week.

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Mary Berry Chocolate Chip Banana Bread Ingredients

• 100g (4oz) softened butter
• 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 (4oz) plain chocolate chips

How To Make Mary Berry Chocolate Chip Banana Bread

1. Preheat and prepare the tin: Set your oven to 180°C (160°C Fan/Gas Mark 4). Grease a 900g (2lb) loaf tin and line the base and sides with baking parchment. This prevents the loaf from sticking.
2. Combine the wet ingredients: In a large bowl, cream the softened butter and caster sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Gently fold in the mashed bananas.
3. Add the dry ingredients: Sift the self-raising flour and baking powder into the bowl. Fold everything together gently until just combined. Be careful not to overmix.
4. Stir in milk and chocolate: Gently stir in the milk to loosen the batter slightly, followed by the chocolate chips, distributing them evenly.
5. Fill the tin and bake: Pour the mixture into the prepared loaf tin and level the surface with a spatula. Bake in the center of the preheated oven for about 1 to 1¼ hours.
6. Check if it’s cooked: The banana bread is ready when it is golden-brown and well-risen. Insert a skewer or toothpick into the center; if it comes out clean, it’s done.
7. Cool the loaf: Let the loaf cool in the tin for about 10 minutes before carefully turning it out onto a wire rack. Peel away the parchment paper and allow it to cool completely before slicing and serving.

Recipe Tips

• Use Very Ripe Bananas: For the sweetest, most intense banana flavor, use bananas with lots of brown spots on the skin. They are higher in sugar and moisture, which is key for a great banana bread.
• Don’t Overmix: When you add the flour, mix only until you can no longer see dry streaks. Overmixing develops gluten, which can make the loaf tough and dense instead of soft and tender.
• Toss Chocolate Chips in Flour: To prevent the chocolate chips from sinking to the bottom of the loaf, toss them in a tablespoon of flour before folding them into the batter. This light coating helps them stay suspended.
• Check for Doneness Correctly: Ovens can vary. Start checking the loaf at the one-hour mark. If the top is browning too quickly before the inside is cooked, you can loosely cover it with foil for the last 15 minutes of baking.

What To Serve With Chocolate Chip Banana Bread

This chocolate chip banana bread is wonderfully rich on its own, perfect for a quick snack or breakfast. Serve a slice warm with a simple spread of butter to let the flavors shine. For a more decadent dessert, try it with a dollop of clotted cream or a scoop of vanilla bean ice cream. It pairs beautifully with a hot cup of coffee, a frothy cappuccino, or a simple glass of cold milk.

How To Store Chocolate Chip Banana Bread Leftovers

• Refrigerate: To maintain freshness and prevent it from drying out, wrap the banana bread securely in plastic wrap or store it in an airtight container. It will keep well at room temperature for up to 4 days or in the refrigerator for up to a week.
• Freeze: This bread freezes exceptionally well. For best results, wrap the entire cooled loaf (or individual slices) first in plastic wrap and then in a layer of aluminum foil. Place it in a freezer-safe bag and it can be frozen for up to 3 months. Thaw at room temperature before enjoying.

Mary Berry Chocolate Chip Banana Bread Nutrition Facts

Serving Size: 1 slice (assuming 12 slices per loaf)

• Calories: 278 kcal
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 45mg
• Sodium: 155mg
• Total Carbohydrate: 41g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 4g

Frequently Asked Questions

• Can I use milk chocolate chips instead of plain? Yes, you can substitute milk chocolate chips or even white chocolate chips if you prefer. Milk chocolate will result in a sweeter loaf, while plain or semi-sweet chocolate provides a richer, more balanced flavor against the sweet banana.
• Why did my banana bread turn out dry? Dry banana bread is often the result of overbaking or adding too much flour. Be sure to measure your flour correctly (using a scale is most accurate) and start checking for doneness at the lower end of the recommended baking time.
• Can I make this recipe into muffins? Yes, this batter works beautifully for muffins. Simply divide the batter among a lined 12-cup muffin tin and bake at the same temperature for 20-25 minutes, or until a skewer inserted into the center comes out clean.

Try More Recipes:

• Mary Berry Honey Cake
• Mary Berry Whole Orange Spice Cake
• Mary Berry Banana Bread​ Recipe