Wednesday, 12 March 2014

Chocolate Chunk Swirl Banana Bread

Confession time. This is a post for two cakes. It's that good I made it two weeks on the trot and added fudge chunks to the second one. Homemade fudge that is. Sorry for the immodest opening and all but I had to tell you. I would've felt very guilty otherwise if you'd started thinking 'hang on a minute - those pictures are for two different cakes'. Well, that's because they are but at the same time not. They're more like unidentical twins - born of the same recipe but each uniquely different. See?

I know that you are probably groaning at the sight of yet another banana loaf recipe but this one really did turn out so good. A moist, squidgy, well flavoured crumb dancing with the darker hit of the chocolate portion adding another layer of flavour. And then the chunks of  chocolate on top. The addition of sweet, creamy milk chocolate was my way of decorating and declaring this marriage made in heaven. Something like this doesn't want a layer of icing. No, the chunks are the best way of highlighting the craggy wonderous nature of a cake that isn't delicate but remains a perfect example of all that a cake should be.

See? Don't you want to dive right in? I've just eaten breakfast and I want a slice right now.

print recipe

Chocolate Swirl Banana Bread
A sumptuously moist banana loaf cake swirledd with a chocolate portion and decorated with chunks of creamy milk chocolate.
  • 250g self raising flour
  • 1 tsp baking powder
  • 150g caster sugar
  • 100g butter, softened
  • 3-4 small very ripe bananas, sliced
  • 2 large eggs
  • 1 tsp vanilla extract
  • splash of milk
  • 100g fudge chunks (optional)
  • 120g dark chocolate, chopped
  • 100g milk chocolate, chopped
1. Set the oven to 170 C/150 C fan and line a 2lb loaf tin.2. Melt the dark chocolate and set aside to cool. Sift the flour, baking powder and sugar together and rub in the butter.3. Whisk together the eggs, vanilla and milk then mash in the bananas very well.4. Mix the liquid ingredients into the dry ingredients until just combined (add the fudge here if using) then spoon 2/3 into the cake tin. Mix the chocolate into the remaining third, drop spoonfuls onto the plain mixture and swirl together.4. Sprinkle the milk chocolate over the top, pressing some chunks in slightly and bake in the preheated oven for about 1 hour. Check after 45 mins or so though, rotating the tin accordingly. (I find loaf cakes are the most sensitive to differences between ovens.) 6. Once a cake tester inserted into the middle comes out clean, leave the cake to cool in the tin on a wire rack then remove, slice and serve.


  1. I lovethe additional swirl effect and the topping - makes a plain banana cake a lot more interesting!

    1. Oh thank you! Those parts were my favourites =)

  2. There's no groaning at the sight of another banana cake- thus looks at utterly delightful extra special version!

  3. Chocolate and bananas are a winning combination. This cake looks devine.


Thanks for taking a peak at my blog. I would love to hear what you think or any suggestions so please feel free to comment below!