Big Bad Banana Bread

Scoff the lot. We won’t tell. (photo by Sarah)

There seems to be a constant supply of bananas in our fruit bowl that span all vintages; too green to eat to too black to peel plus every stage in between.  As mentioned in my post a couple of days ago I don’t like wasting food, so therefore I feel it’s my duty to turn the too ripe to eat bananas into something edible.

I’ve had this recipe for many years, it was written down for me by a friend’s mum who used to make this loaf weekly. The original recipe calls for walnuts but years ago I replaced the nuts with chocolate.  I use whatever I have in the cupboards, and I alter the type of sugar to suit.  To tackle the Easter egg mountain that is still in residence on the top of my fridge I used half a Flake Easter egg in this loaf.  If I use white chocolate I use caster sugar and  if I use milk chocolate, as I did today, then I use light Muscovado.  If my bananas are bed fellows with dark chocolate then I go for dark Muscovado. You can’t go wrong with this cake, you really can’t.  I’ve added Reese’s Pieces to it, Snickers, Mars and I even managed to once wrestle a Curly Wurly into this loaf too.  (Ohh, they’re not as big as they used to be are they?)


  • 100g/4oz butter
  • 175g/sugar (light or dark Muscovado or caster depending on the chocolate you use)
  • 3 ripe bananas (mashed)
  • 2 eggs (beaten)
  • 225g/8oz SR Flour
  • 1 tsp baking powder
  • 100g/4oz chocolate (or 50g/2oz chopped walnuts if you prefer)
  • 2 tbs milk

Get Baking:

  1. Preheat oven to 180oC/Gas 4 and line a loaf tin with greaseproof paper.
  2. Cream the soft butter and sugar together and mix in the mashed bananas followed by the eggs.
  3. Sift the flour in and mix well.
  4. Add the chocolate that’s been broken or cut into little pieces.
  5. Add the milk and mix well.  When all the ingredients are combined pour the  batter into the loaf tin.
  6. Sprinkle some extra Muscovado sugar on the top for a lovely toffeeish crunchy crust. Mmmmm.
  7. Bake for around an hour or until a skewer comes out clean.
  8. If the top is browning too quickly cover the loaf with foil and put it back in to bake making sure to take the foil off for the last 5-10 minutes of cooking.
  9. Cool for a little while in the tin before taking out and placing on a cooling rack.
You should really just taste a bit of this while it’s warm too, just to make sure that it’s OK…
For more recipes that have no nutritional value whatsover (and a few that do) visit me at