If you are looking for a delicious and easy way to use up your overripe bananas, look no further than this banana and chocolate loaf recipe by Mary Berry. This moist and tender cake is loaded with chocolate chips and has a rich banana flavor. It is perfect for breakfast, snacks, or dessert.
In this guide, I will show you how to make Mary Berry’s banana and chocolate loaf step by step. I will also share some tips and tricks to ensure your cake comes out perfectly every time. You will need only a few basic ingredients and a loaf tin to make this cake. You can also customize it with your favorite nuts or dried fruits if you like.
Let’s get started!
What is Mary Berry Banana and Chocolate Loaf?
Mary Berry Banana and Chocolate Loaf is a delicious cake that combines ripe bananas and chocolate chips in a moist and tender batter. It is a simple and easy recipe that anyone can make with basic ingredients and equipment. It is perfect for using up overripe bananas and satisfying your sweet tooth.
Why You Love this Recipe
There are many reasons to love this recipe, such as:
- Uses up ripe bananas so they don’t go to waste
- Perfect for breakfast, snack, or dessert
- Moist and tender crumb with rich banana flavor
- Loaded with melty chocolate chips throughout
- Easy to customize with nuts, dried fruits, etc.
- Simple ingredients you likely have on hand
- Bakes up quickly – ready in under an hour
- Foolproof recipe from renowned baker Mary Berry
- Kid-friendly recipe – fun for them to help make
- Makes the kitchen smell amazing
- Little effort for an impressive, tasty cake
- Can be made ahead of time
- Freezes well for enjoying later
- Satisfies a sweet craving in a healthier way
Ingredients Needed to Make Mary Berry Banana and Chocolate Loaf
To make this banana and chocolate loaf, you will need the following ingredients:
- 1 ripe banana (peeled weight 100g/4oz)
- 1 tbsp milk
- 50g/2oz soft butter or baking spread
- 75g/3oz plain flour
- 75g/3oz caster sugar
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 1 free-range egg
- 50g/2oz dark chocolate chips
- To decorate (optional)
- 50g/2oz dark chocolate
Equipment
You will also need the following equipment:
- A 450g/1lb loaf tin
- Baking paper
- A fork
- A mixing bowl
- An electric hand whisk
- A spoon
- A wire rack
- A piping bag (or a ziplock bag with a corner snipped off)
- A heatproof bowl
- A saucepan
Instructions to Make Mary Berry Banana and Chocolate Loaf
Follow these steps to make your banana and chocolate loaf:
- Preheat the oven to 160C/140C Fan/Gas 3. Grease and line the loaf tin with baking paper.
- Use a fork to mash the banana in a mixing bowl. Add the milk, butter, flour, sugar, bicarbonate of soda, baking powder, and egg. Beat with an electric hand whisk until combined and smooth.
- Stir in the chocolate chips and spoon the batter into the prepared tin. Level the top with the back of the spoon.
- Bake for 40-45 minutes or until well risen, golden brown, and a skewer inserted in the center comes out clean.
- Set aside to cool for 10 minutes, then remove from the tin and transfer to a wire rack to cool completely.
- For the optional decoration, break the chocolate into small pieces and place in a heatproof bowl. Set the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate is almost melted, then remove from the heat and let the residual heat melt the rest of the chocolate.
- Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf. Alternatively, you can drizzle the chocolate with a spoon or a fork. Let the chocolate set before slicing and serving.
What Do I Serve With Mary Berry Banana and Chocolate Loaf?
You can serve this cake on its own or with some toppings or accompaniments, such as:
- Whipped cream or ice cream for a decadent treat.
- Fresh berries or sliced bananas for a fruity touch.
- Nutella or peanut butter for a nutty and creamy spread.
- Yogurt or custard for a light and refreshing option.
- Jam or honey for a sweet and sticky glaze.
Pro Tips to Make Perfect Mary Berry Banana and Chocolate Loaf
Here are some pro tips to help you make the perfect banana and chocolate loaf every time:
- Use ripe bananas that have brown spots on the skin. They are sweeter and more flavorful than green or yellow bananas. You can also freeze overripe bananas and use them later for this recipe. Just thaw them before mashing.
- Use an electric hand whisk to beat the batter until smooth and combined. Do not overmix or the cake will be tough and dense.
- Use a 450g/1lb loaf tin and line it with baking paper. This will ensure even baking and easy removal of the cake.
- Check the cake for doneness by inserting a skewer in the center. It should come out clean or with a few moist crumbs. If it comes out wet, bake for a few more minutes.
- Let the cake cool slightly in the tin before transferring to a wire rack. This will prevent the cake from breaking or crumbling.
- For the optional decoration, melt the chocolate in a heatproof bowl over a pan of simmering water. Do not let the water touch the bottom of the bowl or the chocolate will burn. Stir occasionally until the chocolate is almost melted, then remove from the heat and let the residual heat melt the rest of the chocolate.
Variations of Mary Berry Banana and Chocolate Loaf
You can make some variations of this cake by changing the ingredients or adding some extras, such as:
- Use milk or dark chocolate chips, depending on your preference. You can also use white chocolate chips for a different flavor and color contrast.
- Add some chopped nuts or dried fruits to the batter for extra crunch and texture. Pecans, walnuts, raisins, cranberries, or cherries are some good options. Just reduce the amount of chocolate chips accordingly.
- Add some spices to the batter for a warm and cozy flavor. Cinnamon, nutmeg, ginger, or cardamom are some good choices. Just add a pinch or a teaspoon to the dry ingredients.
- Add some cocoa powder to the batter for a double chocolate cake. Just replace 25g/1oz of the flour with cocoa powder and sift together with the rest of the dry ingredients.
- Add some vanilla extract or almond extract to the batter for a subtle and aromatic flavor. Just add a teaspoon or two to the wet ingredients and mix well.
How do I store and Freeze Mary Berry Banana and Chocolate Loaf?
You can store this cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze the cake for up to 3 months. Just wrap it well in cling film and foil, and thaw at room temperature before serving.
How do I reheat Mary Berry Banana and Chocolate Loaf?
You can reheat this cake in the microwave or the oven, depending on your preference. To reheat in the microwave, cut a slice of cake and place it on a microwave-safe plate. Cover with a damp paper towel and microwave for 10-15 seconds or until warm. To reheat in the oven, wrap the whole cake or individual slices in foil and bake in a preheated oven at 160C/140C Fan/Gas 3 for 10-15 minutes or until warm.
Final Words
I hope you enjoyed this guide on how to make Mary Berry’s banana and chocolate loaf. This cake is a great way to use up your overripe bananas and satisfy your sweet tooth. It is moist, tender, and full of chocolate and banana flavor. It is also easy to make and customize with your favorite additions.
If you try this recipe, please let me know how it turned out in the comments below. I would love to hear from you. Happy baking!
