Mary Berry Chocolate Banana Bread Recipe

This Mary Berry Chocolate Banana Bread blends ripe bananas with rich cocoa for a loaf that’s moist, comforting, and just indulgent enough. The banana keeps the crumb soft, while the chocolate adds depth without overwhelming the flavour. It’s a great choice for breakfast slices, afternoon tea, or a simple dessert when you want something familiar with a chocolate twist.

The method is easy and forgiving, and the loaf keeps well for days. Inspired by the dependable baking style of Mary Berry, this recipe focuses on balance, moisture, and clear steps that deliver consistent results.

What Is Mary Berry’s Chocolate Banana Bread?

Mary Berry Chocolate Banana Bread is a banana-based quick bread with cocoa folded into the batter. It’s lighter than a chocolate cake but richer than plain banana bread, making it ideal for everyday baking. The loaf is leavened with baking powder and baked in a tin until soft and sliceable.

Other Popular Mary Berry Recipes

• Mary Berry Banana Cake With Oil
• Mary Berry Banana Bread Loaf
• Mary Berry Jam Roly Poly

Why This Recipe Is Worth Trying

• Moist, tender crumb – bananas keep it soft
• Balanced chocolate flavour – rich but not heavy
• Simple mixing method – no complex steps
• Uses ripe bananas well – less waste, more flavour
• Reliable bake – easy to repeat with confidence

Essential Ingredients to Make Mary Berry Chocolate Banana Bread

• Unsalted butter – 100 g, softened
• Caster sugar – 150 g
• Large eggs – 2
• Ripe bananas – 3 medium, well mashed
• Self-raising flour – 200 g
• Cocoa powder – 25 g
• Baking powder – 1 tsp
• Milk – 2 tbsp
• Vanilla extract – 1 tsp
• Dark chocolate chips – 75 g

Handy Kitchen Tools for Best Results

• Mixing bowl
• Electric hand mixer or wooden spoon
• 900 g loaf tin
• Baking parchment
• Fork or potato masher

Step-by-Step Guide to Making Mary Berry Chocolate Banana Bread

• Prepare the tin and oven – Grease the loaf tin thoroughly and line it with baking parchment, leaving an overhang for easy lifting. Preheat the oven so the temperature is stable before baking.
• Cream butter and sugar – Beat the softened butter and caster sugar until pale and fluffy. This step adds air and helps prevent a dense loaf.
• Add the eggs gradually – Beat in the eggs one at a time, mixing well after each addition to keep the batter smooth.
• Mix in bananas and vanilla – Stir in the mashed bananas and vanilla extract until evenly combined. The mixture will look loose, which is normal.
• Combine dry ingredients – In a separate bowl, mix the self-raising flour, cocoa powder, and baking powder so the cocoa is evenly distributed.
• Bring the batter together – Fold the dry ingredients into the wet mixture with the milk. Mix gently and stop as soon as the batter is smooth.
• Add chocolate chips – Fold in the chocolate chips, spreading them evenly without overmixing.
• Bake until set – Spoon the batter into the tin, level the top, and bake until risen, firm, and a skewer inserted into the centre comes out clean.
• Cool fully before slicing – Leave the loaf in the tin briefly, then lift out and cool completely on a wire rack so it slices neatly.

What I Got Wrong (And How I Fixed It)

• Dry loaf – Overbaking caused this, so checking earlier solved it.
• Uneven chocolate flavour – Mixing cocoa with flour improved distribution.
• Dense texture – Overmixing was the issue; gentler folding fixed it.
• Sunken centre – Old baking powder reduced lift; fresh worked better.

Healthier Version of Mary Berry Chocolate Banana Bread

For a lighter version, reduce the sugar slightly and use half wholemeal flour. The banana and cocoa still provide plenty of flavour, with a slightly heartier texture.

Ingredient Substitutions for Mary Berry Chocolate Banana Bread

• Butter (100 g) – Sunflower oil for extra moisture
• Caster sugar (150 g) – Light brown sugar for warmth
• Cocoa powder (25 g) – Dutch-processed cocoa for deeper colour
• Chocolate chips (75 g) – Chopped dark chocolate

Pairing Ideas: What to Serve With Mary Berry Chocolate Banana Bread

• Butter spread lightly – Simple and comforting
• Peanut butter – Enhances the chocolate notes
• Fresh berries – Adds freshness
• Greek yoghurt – Balances sweetness
• Tea or coffee – Ideal alongside a slice

Expert Tips to Make Perfect Mary Berry Chocolate Banana Bread

• Use very ripe bananas – Best sweetness and moisture
• Sift the cocoa – Prevents lumps
• Do not overmix – Keeps the crumb tender
• Bake on the middle shelf – Even heat matters
• Cover if browning fast – Protects the top
• Cool fully before cutting – Cleaner slices

Creative Ways to Customize Mary Berry Chocolate Banana Bread

• Nutty crunch – Add chopped walnuts or pecans
• Orange hint – Add a little orange zest
• Double chocolate – Increase chocolate chips slightly
• Mini loaves – Ideal for freezing
• Marble effect – Swirl plain banana batter through

Storing Mary Berry Chocolate Banana Bread the Right Way

• Room temperature storage – Keep covered for up to three days
• Airtight container – Maintains moisture
• Refrigerate in warm weather – Extends freshness
• Freeze slices – Wrap well and freeze up to one month

How to Reheat Mary Berry Chocolate Banana Bread (If Needed)

Warm slices gently in the microwave or toaster. This softens the crumb and brings out the chocolate aroma without drying the loaf.

Nutritional Breakdown (Per Serving)

• Calories: ~320 kcal
• Carbohydrates: ~40 g
• Fats: ~15 g
• Protein: ~5 g
• Sugar: ~24 g

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FAQs

Why did my chocolate banana bread sink in the middle?

A sunken centre usually happens if the loaf is underbaked or the oven door is opened too early. Make sure the bread is fully baked by testing the centre with a skewer and avoid opening the oven during the first half of baking.

Should I add cocoa powder or melted chocolate for best flavour?

Cocoa powder is best for an even chocolate flavour throughout the loaf. Melted chocolate can make the batter heavier and affect the rise, especially when combined with bananas.

How ripe should bananas be for chocolate banana bread?

Bananas should be very ripe, soft, and heavily speckled or blackened. Overripe bananas provide more sweetness and moisture, which keeps the loaf soft and enhances the chocolate flavour.

How do I stop the loaf from drying out after baking?

Let the loaf cool completely, then wrap it tightly or store it in an airtight container. This locks in moisture and keeps the chocolate banana bread tender for several days.

Wrapping It Up

Mary Berry Chocolate Banana Bread is a dependable, everyday bake that combines the comfort of banana bread with the richness of chocolate. It’s easy to make, keeps well, and delivers consistent results—making it a recipe you’ll come back to whenever ripe bananas are on hand.