Recipe
Chocolate Chip Banana Bread with a Chocolate Drizzle
A tender banana loaf threaded with dark chocolate chips and finished with a simple glossy drizzle. It is a useful way to use ripe bananas, with a soft crumb that keeps well for a few days.
Ingredients
Method
15 mins prep55 mins cook70 mins total
Heat the oven to 160C/140C fan/gas 3. Grease and line a 1lb loaf tin with baking paper.
Mash the bananas in a large bowl, then beat in the melted butter, sugar and eggs until combined.
Fold in the flour, baking powder, bicarbonate of soda and salt until no dry patches remain. Stir through the chocolate chips.
Scrape the batter into the tin and bake for 50–60 minutes, until risen, golden and a skewer inserted in the centre comes out clean.
Leave the loaf in the tin for 10 minutes, then transfer it to a rack and cool completely.
Melt the chopped dark chocolate in a heatproof bowl over gently simmering water, drizzle it over the cooled loaf and leave to set before slicing.
Notes
Use bananas with plenty of brown speckles for the best sweetness and moisture. Cool the loaf fully before drizzling and keep it in an airtight container for up to 3 days.
About this recipe
This chocolate chip banana bread is a soft, fragrant loaf built around ripe bananas, melted butter and dark chocolate in two forms. The bananas keep the crumb moist and gently sweet, while the chips bring small pockets of bitterness and texture. A simple chocolate drizzle gives the loaf a polished finish without turning it into an overly rich cake.
The batter comes together in one bowl and bakes in a 1lb loaf tin until risen and golden. Let it cool fully before drizzling so the chocolate settles cleanly, then slice it for breakfast, afternoon tea or a simple packed treat. It is particularly useful when the fruit bowl is holding bananas that have gone well beyond their best eating stage.
