Mary Berry Choc Chip Banana Bread Recipes

MARY BERRY'S BANANA BREAD

Steps:

• Preheat the oven 160C/140C Fan/Gas 3. Grease and line a 450g/1lb loaf tin with non-stick baking parchment.
• Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients (except the chocolate chips) and beat with an electric hand whisk until combined and smooth.
• Stir in the chocolate chips and spoon the mixture into the prepared loaf tin. Level the top.
• Bake for 40-45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown.
• Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.
• For the decoration, break the chocolate into small pieces and add to a heatproof bowl.
• Melt the chocolate in the bowl over a pan of simmering water (ensuring that the bowl does not touch the water). Stir regularly, until almost completely melted, then remove from the heat. The heat of the bowl will melt any remaining lumps.
• Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf. Set aside for the chocolate to set. Slice and serve.

ORANGE CHOCOLATE BANANA BREAD

Steps:

• Preheat the oven to 160°C (without fan) and line the 2 LB (900g) loaf tin with baking paper.
• Finely chop the chocolate bar into uneven small chocolate chunks, slightly smaller than the size of a pea.
• Mash the banana, zest and juice. Don't mash it too much, it will get too runny.
• Sift the flour, salt, baking powder and bicarbonate soda into a mixing bowl. Stir to combine.
• Add the remaining ingredients (except for the chopped chocolate) into the mixing bowl. Beat until thoroughly mixed. It takes less than 1 minute. For me, it's 40 to 45 seconds.
• Gently stir in the chocolate chips coated in flour.
• Quickly transfer the batter to the prepared loaf tin. Level the top.
• Bake at 160°C for 60 minutes.
• To test if the cake is done, insert a skewer into the cake. The skewer should come out clean, and the cake slightly shrinks away from the tin.
• Optional: Once you remove the cake from the oven, sprinkle some chocolate over the top of the hot cake. I like to use chocolate chips as they don't lose their shape even when melted.
• Let the loaf cool down for 10 minutes in the tin, then remove from the tin and continue cooling down on the wire rack.

BANANA, WALNUT & CHOCOLATE CHIP LOAF

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a 900g/2lb loaf tin with baking parchment. In a large bowl, mash together the bananas and the sugar with the back of a fork. Add the eggs and mix well with an electric hand whisk until fully incorporated, then add the butter and mix for a couple mins more to blend everything together. Sieve in the flour and baking powder and fold together with a spatula, then add the walnuts and chocolate chips. Give everything one final mix before tipping into the lined loaf tin.
• Bake for 1 hr 5 mins or until a skewer inserted into the middle comes out clean. Leave to cool slightly in the tin, then turn out and serve cut into thick slices, either warm or at room temperature. Any uneaten cake will keep in an airtight container for up to 3 days.

BANANA CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
• Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.