Sweet chocolatey banana bread 30.11.2013

Right out of Baby’s First Baking Book – incredibly simple to prepare. But also very moist and tasty, and the best possible way of using up old bananas. I adapted from this Nigella recipe (#TeamNigella). This is more cakey than bready, honestly, but it’s good to call it ‘bread’ for the sake of pretending that it’s ‘healthy’.


  • 100 grams golden raisins, soaked in about 60ml dark rum or whiskey
  • 175 grams plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarb
  • ½ teaspoon salt
  • 2 tablespoons cocoa
  • 115 grams unsalted butter (a stick! a stick of butter!), melted
  • 150 grams caster sugar (or not! I used American granulated sugar)
  • 2 large eggs
  • 3 super-ripe, medium-sized bananas, squidged
  • a mixture of pistachios, walnuts and chocolate chips (about 75 grams in total)
  • 1 teaspoon vanilla extract


Bring the raisins and your chosen alcohol to the boil and then remove from the heat. Soak for a while (an hour is good, if you can wait), until the juice is mostly absorbed, and then drain.

Heat the oven to 170C / 325F.

Mix flour, bicarb, baking powder, cocoa and salt together in a medium-sized bowl. Then, in a larger bowl, beat together the sugar and melted butter until well combined, and then beat in the eggs one at a time. Add the bananas, chopped up nuts and chocolate chips, drained raisins, and vanilla extract and combine well using a wooden spoon.

Finally add the flour and cocoa mix 1/3 at a time, mixing in well. Bung into a standard-sized loaf tin and bake for a bit over an hour, or until a skewer comes out cleanish. Leave to cool in the tin on a wire rack.

File under dessert

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Virginia makes web things and food things. Mainly bread. Oh, bread.

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