This banana loaf always turns out moist, soft and wonderfully fragrant. Inside are walnuts and chocolate chips, while the top is finished with a tender banana crown. Choose the batter you prefer: sunflower oil for a lighter texture, or butter for a richer, creamier flavour.
Ingredients
Version with sunflower oil
- Ripe bananas — 7.8 oz | 220 g (about 2 pcs.)
- Milk — 3.4 fl oz | 100 ml
- Eggs (size M) — 2 pcs.
- Light brown sugar — 6.2 oz | 175 g
- Vanilla sugar — 0.3 oz | 8 g (about 1 tbsp)
- Refined sunflower oil — 5.4 fl oz | 160 ml
- Walnuts, finely chopped — 2.6 oz | 75 g
- Chocolate chips — 1.8 oz | 50 g
- All-purpose flour — 10.6 oz | 300 g
- Baking powder — 0.4 oz | 10 g
- For garnish: banana — 1 pc.
Version with butter
- Ripe bananas — 7.8 oz | 220 g (about 2 pcs.)
- Milk — 3.4 fl oz | 100 ml
- Unsalted butter, for the batter — 4.9 oz | 140 g
- Light brown sugar — 6.2 oz | 175 g
- Vanilla sugar — 0.3 oz | 8 g (about 1 tbsp)
- Eggs (size M) — 2 pcs.
- Walnuts — 2.6 oz | 75 g
- Chocolate chips — 1.8 oz | 50 g
- All-purpose flour — 10.6 oz | 300 g
- Baking powder — 0.4 oz | 10 g
- For garnish: unsalted butter — 1.1 oz | 30 g; banana — 1 pc.
Step-by-step recipe
Preheat the oven to 347°F | 175°C. Prepare a 4 x 8 in | 10 x 20 cm loaf pan: grease it and line the base with parchment.
Version with sunflower oil
- Mash the bananas into a purée and mix with the milk.
- In another bowl, whisk the eggs with the brown sugar and vanilla sugar until lightly foamy.
- Pour in the sunflower oil and mix until smooth.
- Fold in the banana-milk mixture.
- Sift the flour with the baking powder and gently fold into the wet ingredients until you have a smooth batter, without overmixing.
- Add the walnuts and chocolate chips, then fold through carefully.
- Transfer the batter to the pan. For the garnish, slice the banana lengthwise and arrange it on top.
- Bake for 50-60 minutes, until a skewer comes out clean. Leave to cool for 10 minutes in the pan, then turn out onto a wire rack.
Version with butter
- Mash the bananas and mix with the milk.
- Beat the softened butter with the brown sugar and vanilla sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the banana-milk mixture until combined.
- Sift the flour with the baking powder and gently fold into the batter.
- Fold in the walnuts and chocolate chips.
- Pour the batter into the pan. Arrange the banana halves sliced lengthwise on top and brush with the melted butter.
- Bake for 50-60 minutes, until a skewer comes out clean. Cool for 10 minutes in the pan, then on a wire rack.
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Tips and variations
- To keep the chocolate chips and nuts from sinking, toss them in 1 tbsp of the flour from the total amount before adding them to the batter.
- No brown sugar? Use white sugar, but add a pinch of molasses or cane syrup for a deeper caramel note.
- For extra aroma, a pinch of cinnamon and a pinch of nutmeg work beautifully.
- The walnuts can be replaced with pecans, almonds or hazelnuts; the chocolate chips can be swapped for chopped chocolate.
- Dairy-free: replace the milk with almond or oat milk; for the butter version, use sunflower oil instead for the sunflower-oil batter.
- Storage: keep in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days; the loaf freezes well for 2-3 months.
Nutrition per serving
| Item | Per serving |
|---|---|
| Calories | 400 kcal |
| Protein | 6 g |
| Fat | 18 g |
| Carbohydrates | 55 g |
Values are approximate and depend on the chosen fat and portion size.
FAQ
Can I replace brown sugar with white sugar?
Yes, the loaf will still work. For a fuller flavour, add a little vanilla and a touch of cane syrup or honey.
What loaf pan is best for baking?
A classic 4 x 8 in | 10 x 20 cm loaf pan is ideal. A 8-9 in | 20-22 cm round pan also works, but check doneness with a skewer.
What can I use instead of chocolate chips?
Use chopped dark or milk chocolate, cacao nibs, or leave them out altogether — the loaf will still be fragrant and delicious.