Banana & White Chocolate Loaf


Banana bread is one of the most satisfying things to make and eat! It puts those mushy, old, brown, spotty bananas to their best use, reduces waste AND gives a delicious cakey loaf for tea time or breakfast or whenever the hell you want it :-D! Your kitchen will smell divine too…

I like to add cinnamon to mine and top with lots of melted white chocolate and pecans for a more luxurious and textured treat.

Here’s my recipe:

You’ll need:

  • a medium sized mixing bowl
  • an electric hand held mixer
  • measuring spoons
  • kitchen scales
  • a fork
  • a side plate
  • baking paper
  • a 2 lb (regular sized) loaf tin


  • 140g soft, room temperature butter
  • 140g caster sugar
  • 2 large eggs
  • 1 tsp cinnamon 
  • 140g self raising flour
  • 1 tsp baking powder 
  • 2 very ripe bananas
  • 50g of white chocolate
  • handful of pecans (optional)
  • handful of crushed white chocolate mini eggs (optional)


  1. Preheat oven to 180°C.
  2. Butter the loaf tin and line with baking paper.
  3. Cream the butter and sugar together until light and fluffy.
  4. Beat in the 2 eggs until fully combined with the mixture.
  5. Fold in the flour, baking powder and cinnamon.
  6. Mix in the mashed banana.
  7. Pour the mixture into the loaf tin and place into the middle of the oven for 35 to 40 minutes.
  8. Leave to cool for an hour or two on a wire rack.
  9. Once the loaf is cool, melt the white chocolate in the microwave for 1 minute (check every 20 seconds) or on a bain-marie (in a bowl over gently simmering water, *be sure the bowl is not touching the water and that the water is not boiling) and use a spoon to drizzle the melted chocolate over the cake.
  10. Add the nuts/mini eggs/dried banana chips onto the melted chocolate and leave to set, then serve.

This loaf cake will keep perfectly for up to 3 days in a sealed container.

Best served with a big cup of tea or a cup of good coffee.


Emma x

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