How to make Bill Granger’s Banana and Choc Chip Bread

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I sometimes like to convince myself banana bread is healthy.  After all it’s full of fruit.  But then I come to my senses and admit banana bread is really banana cake.  If like me, you have come to terms with the reality of banana bread as a non-health food, you won’t mind adding a scattering of chocolate chunks to make it truly luxurious.  

Chocolate Chip

This banana bread is based on Bill Granger’s recipe, but I’ve made a few changes.  One of those is using dark chocolate broken into chunks rather than chocolate chips.  It means you can use better quality chocolate and the variation of small and large pieces works well.  

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Like all banana bread, the more ripe the bananas you use are, the better this bread will taste.  If you have some over ripe bananas I wait until they are very black and pop them in the freezer.  Their skins will protect the bananas so there’s no need to bag them up or do anything.  Then once you are ready to make banana bread you have the perfect ingredients right on hand, just leave to defrost for half an hour or so on the kitchen bench.  

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Banana bread ready to go in the oven

This choc chip and banana bread tastes best straight out of the oven slathered in butter but will keep in a cake tin for a few days.  Try having it for breakfast or even dessert – both work! 

Banana Bread with Chocolate Chips
Yields 12
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
2732 calories
559 g
54 g
19 g
69 g
9 g
767 g
28 g
58 g
0 g
7 g
Nutrition Facts
Serving Size
767g
Yields
12
Amount Per Serving
Calories 2732
Calories from Fat 168
% Daily Value *
Total Fat 19g
30%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 54mg
18%
Sodium 28mg
1%
Total Carbohydrates 559g
186%
Dietary Fiber 19g
77%
Sugars 58g
Protein 69g
Vitamin A
7%
Vitamin C
6%
Calcium
11%
Iron
47%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 250 gms plain flour
  2. 2 tsps baking powder
  3. 125 gms unsalted butter, softened
  4. 250 gms caster sugar
  5. 4 bananas, mashed
  6. 2 eggs, lightly beaten
  7. 1 tsp vanilla extract
  8. 200gms dark chocolate, broken into chunks
Instructions
  1. 1. Preheat the oven to 180°C.
  2. 2. Sift the flour and baking powder into a large bowl.
  3. 3. Mix the butter, sugar, banana, eggs, vanilla extract and chocolate chips in a separate bowl.
  4. 4. Add to the dry ingredients and stir to combine, being careful not to over mix.
  5. 5. Pour the batter into a non-stick, or lightly greased and floured loaf tin and bake for 1 hour, or until the bread is cooked when tested with a skewer.
  6. 6. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool.
Adapted from Bill Granger
beta
calories
2732
fat
19g
protein
69g
carbs
559g
more
Adapted from Bill Granger
Gourmet Chick http://www.gourmet-chick.com/
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9 comments

  1. That’s one of my favourite recipes of all time! I bake that banana bread really often, and I add walnuts to mine, and also use chopped up milk chocolate. Love it!

  2. This sounds perfectly lush. And I love that it uses dark chocolate chunks too.

  3. Sarah – Great idea to add walnuts for a bit of crunch, will have to try that.

    Helen – A little dark chocolate makes everything better.

  4. Thank you Cara! Bookmarked this when you posted and finally made it tonight…yum! Have a lovely Christmas x

    1. Glad to hear you enjoyed it Catherine – have a great Christmas!

  5. I don’t know if its because I’m not a chick, but mine won’t rise, any suggestions? From memory didn’t sift the baking powder, but that shouldn’t have such a profound effct should it? I have made it before and it rose…

  6. I love this banana ‘bread’ and have made it dozens (possibly hundreds!) of times. When one of our banana bunches comes down and we have an excess of fruit, I’ll make several loaves and freeze them (they freeze really well, for months! Best to slice and put baking paper between slices so that they thaw quickly and you can eat it sooner). I have adapted this recipe so many times and it’s so flexible. I’ve used coconut oil instead of butter, mangoes instead of bananas, shredded coconut or other nuts instead of chocolate (I also always use chopped blocks rather than choc bits). As mentioned above, lightly toasted walnuts are beautiful and pecans and hazelnuts are also great (hazelnuts AND chocolate = YES!!). I often use spelt flour instead of wheat and it works just fine. A friend uses applesauce instead of banana, walnuts instead of chocolate and adds cinnamon for an apple bread.

    1. Ok I am totally going to try those variations Diana they sound delicious!

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