Rachel Allen's chocolate and banana bread recipe Recipe

Name: Rachel Allen's chocolate and banana bread recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 75 g (2.6oz) milk chocolate; 250 g (8.8oz) self-raising flour; 1 pinch salt; 1 tsp baking powder; 150 g (5.3oz) caster sugar; 100 g (3.5oz) butter, softened, plus extra to serve; 50 g (1.8oz) walnuts or pecans, chopped (optional); 2 eggs; 1 tsp vanilla extract; 1 orange, finely grated zest only; 475 g (16.8oz) whole bananas (about 4 small ones), peeled; 50 g (1.8oz) glace cherries (preferably organic), halved

Servings: persons

75 g (2.6oz) milk chocolate
250 g (8.8oz) self-raising flour
1 pinch salt
1 tsp baking powder
150 g (5.3oz) caster sugar
100 g (3.5oz) butter, softened, plus extra to serve
50 g (1.8oz) walnuts or pecans, chopped (optional)
2 eggs
1 tsp vanilla extract
1 orange, finely grated zest only
475 g (16.8oz) whole bananas (about 4 small ones), peeled
50 g (1.8oz) glace cherries (preferably organic), halved

1
Preheat the oven to 170C/150C fan/gas 3.
2
Lightly oil and line a 13 x 23cm loaf tin with parchment paper.
3
Sift the flour, salt and baking powder into a large bowl.
4
Add the caster sugar, butter and chopped nuts (if using) and, using your fingertips, rub it in until the mixture resembles coarse breadcrumbs.
5
Whisk the eggs, vanilla extract and orange zest in another bowl.
6
Add the bananas and mash very well with a potato masher.
7
Then melt the milk chocolate and fold it into the banana mixture.
8
Make a well in the centre of the dry ingredients and pour in the banana mixture.
9
Gently but thoroughly bring all the ingredients together with a wooden spoon, then pour into the prepared loaf tin.
10
Smooth the top and bake in the oven for 1- 1 1/4 hours or until a skewer inserted into the middle comes out clean.
11
Allow to cool for 5 minutes before removing the cake from the tin.
12
Serve sliced and buttered.

928

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 75 g (2.6oz) milk chocolate, 250 g (8.8oz) self-raising flour, 1 pinch salt, 1 tsp baking powder, and more.

Yes, Rachel Allen's chocolate and banana bread recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rachel Allen's chocolate and banana bread recipe

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