Banana Bread

Ingredients

• 3 largebananas
• 188 g (1½ cups)plain flour
• 100 g (½ cup)sugar, sweetener or honey
• 1egg
• 80 ml (⅓ cup)vegetable oil
• 5 ml (1 tsp)vanilla
• 5 g (1 tsp)bicarbonate of soda
• 0.6 g (⅛ tsp)salt
• 85 g (½ cup; divide into two ¼-cup portions)milk chocolate chips
• 30 g (¼ cup)pecans
• 40 g (¼ cup)golden raisins

Instructions

1. 1

   Mash the bananas

   Mash the bananas until very smooth.

2. 2

   Mix the sweet ingredients

   Add the sugar, egg and vanilla to the bananas, then mix.

3. 3

   Make the batter

   Add the oil, salt, bicarbonate of soda and flour. Mix until you have a smooth, thick batter.

4. 4

   Fold in the fruit

   Add the chocolate chips and golden raisins, then fold them through the batter.

5. 5

   Fill the loaf tin

   Pour the batter into a loaf tin. Scatter the remaining chocolate chips and the pecans over the top.

6. 6

   Bake the loaf

   Bake at 170°C (340°F) for about 45 minutes, or until a toothpick inserted into the loaf comes out clean.

What is banana bread?

Banana bread is a sweet, quick loaf made with mashed bananas and leavened without yeast. It is especially associated with home baking in the United States, where it became a popular way to use very ripe fruit.

This version adds chocolate chips, pecans and golden raisins, giving the soft banana crumb a mix of chocolate, crunch and chew.

Nutrition and macros by portion

The nutrition label shows one serving as written: 715 calories, 10g protein, 100g carbs, 30g fat.

The flour, bananas, sugar and raisins supply most of the carbohydrates, while the oil, chocolate and pecans contribute much of the fat. The egg and pecans provide some protein. Pair a slice with plain yoghurt or fresh fruit to make a more balanced snack.

Choosing the bananas

Ripe fruit: Bananas with plenty of brown speckles are soft and sweet, and mash easily into the batter.

Smooth mash: Mash thoroughly before adding the other ingredients so there are no large pieces of banana in the loaf.

Getting the batter right

Mixing: Combine the wet ingredients with the dry ingredients just until the batter looks smooth and thick. Overmixing flour-based batter can make the baked loaf less tender.

Add-ins: Fold the chocolate chips and raisins in gently, so they are spread through the mixture without deflating or overworking it.

Checking when it is done

Centre test: After about 45 minutes at 170°C, insert a toothpick into the middle of the loaf. It should come out clean rather than coated in wet batter.

Top: The chocolate and pecans sit on the surface, so check the centre of the loaf rather than judging doneness by the topping alone.

The topping and texture

Chocolate: Reserve a quarter cup of the chips for the top, as directed, and fold the other quarter cup into the batter.

Pecans: Scatter them over the top for a crisp contrast to the soft crumb. Keep an eye on the surface as it bakes, since nuts can brown before the middle is ready.

Serving the loaf

Let the loaf cool enough to slice neatly, then serve it plain or with yoghurt. For a more filling plate, pair a slice with fresh fruit and a source of protein such as plain yoghurt.

Recipe notes & tips

• Use very ripe bananas for easy mashing and a sweeter banana flavour.
• Measure the flour without packing it into the cup, or weigh it for a more consistent loaf.
• Fold the add-ins through gently rather than beating them into the batter.
• Use a loaf tin that gives the batter room to rise without spilling over.
• Cool the loaf before slicing to help the crumb hold together.

Variations

• Walnut swap: Use walnuts in place of pecans for a similar crunchy topping.
• Dark chocolate: Replace the milk chocolate chips with dark chocolate chips for a less sweet chocolate flavour.
• Spiced loaf: Add a little ground cinnamon to the dry ingredients for a warm spice note.
• Extra raisins: Replace some of the chocolate chips with more golden raisins for a fruitier loaf.

Common mistakes to avoid

• Under-ripe bananas: They are firmer and less sweet; choose well-speckled bananas that mash easily.
• Overmixing: Mixing the flour for too long can make the crumb tougher; stop once the batter is smooth.
• Uneven add-ins: Fold the chips and raisins through gently so they are distributed across the loaf.
• Guessing doneness: The top can look ready while the middle is still wet; test the centre with a toothpick.
• Slicing it hot: A warm loaf can crumble when cut; let it cool before slicing.

How to store

Once completely cool, keep the loaf in an airtight container at room temperature for up to 3 days. Reheat a slice briefly in the microwave or a low oven; you can also freeze slices wrapped well for up to 2 months and thaw before serving.

Frequently asked questions