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Orange Banana Bread with One Banana
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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, bitter flavour of dark chocolate and fragrant orange aroma.
Course Dessert
Cuisine British
Keyword baking, banana bread, chocolate chips, orange
Prep Time 25 minutes
Cook Time 1 hour
Servings 10
Calories 247kcal
Author Lea

Equipment

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

Ingredients

  • 200 grams ripe banana peeled weight, usually 1 bigger banana
  • 160 grams plain flour
  • 140 grams caster sugar
  • 75 grams butter room temperature
  • 80 grams dark chocolate bar
  • 1 egg room temperature
  • 1 yolk room temperature
  • 1 zest from one orange
  • 2 tablespoons orange juice
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 1/3 teaspoon vanilla extract optional
  • 15 grams chocolate chips for decorating; optional

Instructions

  • Preheat the oven to 160°C (without fan) and line the 2 LB (900g) loaf tin with baking paper.
  • Finely chop the chocolate bar into uneven small chocolate chunks, slightly smaller than the size of a pea.
  • Mash the banana, zest and juice. Don't mash it too much, it will get too runny.
    mashing a banana and orange zest with a fork in a bowl
  • Sift the flour, salt, baking powder and bicarbonate soda into a mixing bowl. Stir to combine.
    sift flour into a bowl
  • Add the remaining ingredients (except for the chopped chocolate) into the mixing bowl. Beat until thoroughly mixed. It takes less than 1 minute. For me, it's 40 to 45 seconds.
  • Gently stir in the chocolate chips coated in flour.
  • Quickly transfer the batter to the prepared loaf tin. Level the top.
  • Bake at 160°C for 60 minutes.
  • 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.
    testing the cake with a skewer
  • 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: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 231mg | Potassium: 199mg | Fiber: 2g | Sugar: 19g | Vitamin A: 262IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg