Mary Berry's banana bread loaf recipe
 Mary Berry's banana bread recipe is small, but perfectly formed and loaded with chocolate chips. You can even drizzle the top with melted chocolate if you like. You can double this classic loaf cake recipe if you have lots of bananas to use up. See the recipe tips for guidance. 1 ripe banana (peeled weight 100g/4oz) 1 tbsp milk50g/2oz soft butter or baking spread75g/3oz plain flour75g/3oz caster sugar½ tsp bicarbonate of soda½ tsp baking powder1 free-range egg50g/2oz dark chocolate chips 1 ripe banana (peeled weight 100g/4oz) 1 tbsp milk 50g/2oz soft butter or baking spread 75g/3oz plain flour 75g/3oz caster sugar ½ tsp bicarbonate of soda ½ tsp baking powder 1 free-range egg 50g/2oz dark chocolate chips 50g/2oz dark chocolate 50g/2oz dark chocolate Method Preheat the oven 160C/140C Fan/Gas 3. Grease and line a 450g/1lb loaf tin with baking paper.Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients (except the chocolate chips) and beat with an electric hand whisk until combined and smooth.Stir in the chocolate chips and spoon the mixture into the prepared loaf tin. Level the top.Bake for 40–45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown.Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack. For the optional decoration, break the chocolate into small pieces and add to a heatproof bowl.Melt the chocolate in the bowl over a pan of simmering water (ensuring that the bowl does not touch the water). Stir regularly, until almost completely melted, then remove from the heat. The heat of the bowl will melt any remaining lumps. Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf (or simply drizzle it from a spoon). Set aside to allow the chocolate to set. Slice and serve. Preheat the oven 160C/140C Fan/Gas 3. Grease and line a 450g/1lb loaf tin with baking paper. Preheat the oven 160C/140C Fan/Gas 3. Grease and line a 450g/1lb loaf tin with baking paper. Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients (except the chocolate chips) and beat with an electric hand whisk until combined and smooth. Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients (except the chocolate chips) and beat with an electric hand whisk until combined and smooth. Stir in the chocolate chips and spoon the mixture into the prepared loaf tin. Level the top. Stir in the chocolate chips and spoon the mixture into the prepared loaf tin. Level the top. Bake for 40–45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown. Bake for 40–45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown. Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack. Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack. For the optional decoration, break the chocolate into small pieces and add to a heatproof bowl. For the optional decoration, break the chocolate into small pieces and add to a heatproof bowl. Melt the chocolate in the bowl over a pan of simmering water (ensuring that the bowl does not touch the water). Stir regularly, until almost completely melted, then remove from the heat. The heat of the bowl will melt any remaining lumps. Melt the chocolate in the bowl over a pan of simmering water (ensuring that the bowl does not touch the water). Stir regularly, until almost completely melted, then remove from the heat. The heat of the bowl will melt any remaining lumps. Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf (or simply drizzle it from a spoon). Set aside to allow the chocolate to set. Slice and serve. Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf (or simply drizzle it from a spoon). Set aside to allow the chocolate to set. Slice and serve. Recipe tips The quantities for this cake can easily be doubled – bake in a 900g/2lb loaf tin for 55 minutes. Optional extras: add 50g chopped pecans or walnuts if you like. Over ripe dark bananas are best for this recipe.