Winter’s chill has descended upon the UK, making the cozy embrace of indoor activities all the more appealing. And what better way to combat the cold than by indulging in the comforting ritual of baking? The aroma of warm, freshly baked goods filling your kitchen is undeniably therapeutic, especially when the end result is a delicious treat to savor. This year, why not try a timeless classic that’s both simple and satisfying: Mary Berry’s legendary banana bread, enhanced with the delightful addition of rich, dark chocolate.
This recipe isn’t just a delicious bake; it’s a perfect solution for those overripe bananas languishing in your fruit bowl. Mary Berry’s recipe has become a beloved favorite for its simplicity and guaranteed deliciousness. It’s the kind of recipe that always delivers, providing a warm, comforting treat that’s perfect for sharing (or keeping all to yourself!). The addition of chocolate chips elevates this classic to a whole new level of indulgence, making it the ideal companion for a steaming cup of tea on a cold winter’s afternoon.
Mary Berry’s Chocolate Banana Bread: A Step-by-Step Guide
This recipe easily serves 6-8 people, but feel free to double it if you have a surplus of ripe bananas needing to be used. Let’s get baking!
Ingredients:
* 1 ripe banana (peeled weight 100g/4oz) – The riper, the better! Overripe bananas contribute to the bread’s characteristic moistness and sweetness.
* 1 tbsp milk – This adds moisture and helps bind the ingredients.
* 50g/2oz soft butter or baking spread – For richness and a tender crumb.
* 75g/3oz plain flour – The foundation of your banana bread.
* 75g/3oz caster sugar – For sweetness and browning.
* ½ tsp bicarbonate of soda – The leavening agent, crucial for a light and airy texture.
* ½ tsp baking powder – Another leavening agent, working in tandem with the bicarbonate of soda.
* 1 free-range egg – Binds the ingredients and adds richness.
* 50g/2oz dark chocolate chips – The star of the show! Feel free to experiment with milk chocolate or semi-sweet chocolate chips as well.
* 50g/2oz dark chocolate (for optional decoration) – For an extra touch of elegance.
Instructions:
1.
Preheat & Prepare:
Preheat your oven to 160C/140C Fan/Gas 3. Grease and line a 450g/1lb loaf tin with baking paper to prevent sticking and ensure easy removal.2.
Mash the Banana:
Use a fork to mash the peeled banana in a mixing bowl until smooth. This creates a creamy base for your bread.3.
Combine Ingredients:
Add the remaining cake ingredients (excluding the chocolate chips) to the mashed banana. Using an electric hand whisk, beat until the mixture is well combined and smooth. This ensures even distribution of ingredients.4.
Add Chocolate Chips:
Gently stir in the chocolate chips, ensuring they are evenly distributed throughout the batter.5.
Bake:
Spoon the mixture into the prepared loaf tin and level the top. Bake for 40–45 minutes, or until the bread is well risen, shrinking away from the sides of the tin, and golden-brown. Use a toothpick or skewer inserted into the center; if it comes out clean, it’s done.6.
Cool & Decorate (Optional):
Set aside to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. For a delightful finishing touch, melt the extra dark chocolate and drizzle it over the cooled loaf. This adds a beautiful visual appeal and extra layer of chocolatey goodness.7.
