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Sliced Chocolate Chip Banana Bread
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Orange Chocolate Banana Bread

It was Mary Berry's recipe that inspired me to make this light chocolate banana bread. It has a perfect balance of sweet banana, a rich flavour of dark chocolate and a fragrant orange aroma.
Course Dessert
Cuisine British
Keyword baking, banana bread, chocolate chips, orange
Prep Time 25 minutes
Cook Time 1 hour
Servings 10 slices
Calories 247kcal
Author Lea

Equipment

  • 2 lb (900g) loaf tin
  • baking paper
  • electric mixer

Ingredients

  • 200 grams ripe banana peeled weight, usually 1 bigger banana
  • 1 zest from one orange
  • 2 tablespoons orange juice
  • 160 grams plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • 140 grams caster sugar
  • 75 grams butter room temperature
  • 1 egg room temperature
  • 1 yolk room temperature
  • teaspoon vanilla extract optional
  • 100 grams dark chocolate chips or chocolate bar (keep 15 - 20 grams for decorating)

Instructions

  • Preheat oven to 160°C (no fan) and line a 2lb loaf tin with baking paper.
  • Mash the banana, zest and juice in a bowl. It doesn't need to be completely smooth; some lumps are ok.
  • Tip: Chop the chocolate chips into even smaller pieces and dust them with a small amount of flour. It helps to prevent chocolate from sinking to the bottom of the tin.
  •  In another bowl, sift together flour, baking powder, bicarbonate of soda, and salt.
  • Add all the wet ingredients (mashed banana, eggs and butter) into the bowl with flour.
    Beat with an electric whisk until thoroughly mixed. It shouldn't take more than 1 minute.
  • Gently stir in the chocolate chips.
  • Quickly transfer the batter to the prepared loaf tin.
    Level the top.
  • Bake at 160°C for 60 minutes.
  • Tip: 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.

Nutrition

Calories: 247kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 229mg | Potassium: 206mg | Fiber: 1g | Sugar: 20g | Vitamin A: 240IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg