Chocolate & Almond Banana Bread |

Chocolate & Almond Banana Bread

Favourites 45

Prep Time: 10 Minutes | Cooking Time: 65 Minutes

Serves 8-10

Baking banana bread always makes the house smell amazing, and it never lasts long. For an extra treat try slicing the cooked banana bread and placing between two pieces of greaseproof paper, then toast on both sides in a frying pan over a low- medium heat. It’ll caramelize the banana and melt the chocolate in the bread.


  • 100g / 7 tbsp of melted butter, slightly cooled, plus extra for greasing 
  • 2 eggs, beaten 
  • 160g / 3⁄4 cup plus 1 tbsp of soft light brown sugar 
  • 120g / 1⁄2 cup of almond butter 
  • 250g / 83⁄4 oz of ripe bananas (peeled weight), mashed with a fork 
  • 180g / 1 1⁄3 cups of plain (all-purpose) flour
  • 2 1⁄2 tsp of baking powder 
  • 1 tsp of salt 
  • 100g/ 31⁄2 oz of dark chocolate, roughly chopped


  1. Preheat the oven to 160°C/325°F/gas mark 3. Butter a 450g/1lb loaf tin, then line with baking parchment.
  2. Put the melted butter in a bowl and add the eggs and sugar. Mix together to a smooth paste, then beat in the almond butter and mashed bananas.
  3. Sift the flour, baking powder and salt into a separate bowl, then gradually fold the flour mixture into the banana mixture. Stir in the chopped chocolate and spoon the mixture into the prepared loaf tin.
  4. Bake in the oven for 55 minutes, or until a wooden skewer inserted into the centre comes out clean. Leave to cool in the tin on a wire rack for about 10 minutes, then turn out of the tin onto the wire rack and leave to cool some more.


Recipe courtesy of Pip & Nut: The Nut Butter Cookbook by Pippa Murray, photography by Adrian Lawrence (Quadrille, £15)