Nutty Banana Bread Recipe with Bournville Dark Chocolate Chunks

Banana bread is a staple in home baking and for good reason. It's simple, comforting, and endlessly adaptable. One of the most satisfying variations combines the sweetness of ripe bananas, the crunch of toasted nuts, and the bittersweet depth of dark chocolate. In this recipe, we use Cadbury Bournville dark chocolate chunks and a medley of nuts to elevate the classic banana bread into something indulgent and texturally exciting.

Cadbury’s Bournville is known for its smooth, rich taste with around 44% cocoa content. It’s an accessible dark chocolate that offers bold flavor without the bitterness of high-cacao bars. When baked, Bournville chunks melt into velvety pockets that contrast beautifully with sweet banana and crunchy nuts. It strikes the ideal balance of luxury and comfort.

So whether you're baking for a weekend brunch, prepping make-ahead snacks, or gifting a loaf to a friend, this nutty banana bread with Bournville dark chocolate chunks is a guaranteed crowd pleaser.

Ingredients:

• 1½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon (optional, for warmth)
• 3 ripe bananas, mashed
• ½ cup melted butter or neutral oil
• 2 eggs
• ½ cup brown sugar
• 1 tsp vanilla extract
• 2 tbsp milk or plant-based alternative
• ¾ cup Cadbury Bournville dark chocolate, roughly chopped
• ½ cup walnuts, toasted and chopped
• ¼ cup almonds, slivered or chopped (optional)
• 1 tbsp flour (to toss the chocolate chunks and nuts)

Method:

1. Preheat your oven to 175°C or 350°F.
2. Line a loaf pan with parchment paper and grease the sides for easy release.
3. In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth with minimal lumps.
4. Add melted butter (or oil), eggs, brown sugar, vanilla extract, and milk to the mashed bananas. Whisk everything together until well combined and creamy.
5. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using.
6. Now gently fold the dry mixture into the wet banana mixture. Stir until just combined, but do not overmix or the bread may become dense.
7. In a small bowl, toss the chopped Bournville chocolate and mixed nuts with 1 tablespoon of flour. This prevents them from sinking to the bottom of the loaf while baking. Now gently fold the chocolate and nuts into the batter using a spatula, reserving a few chocolate pieces and nuts for sprinkling on top.
8. Pour the batter into the prepared loaf pan. Tap the pan gently on the counter to remove any air pockets. Sprinkle the reserved chocolate and nuts on top for added crunch.
9. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent the loaf with foil during the last 15 minutes of baking.
10. Allow the banana bread to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely before slicing. This helps the chocolate set slightly and prevents crumbling.
11. Serve the bread warm with a dollop of butter or nut butter, or as a dessert with a scoop of vanilla ice cream, or alongside coffee or tea for an indulgent breakfast.
12. This banana bread keeps well at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate for up to 7 days, reheating slices as needed. Or freeze for up to 3 months by wrapping slices individually.

Tips:

• Use overripe bananas. The darker and spottier the banana skin, the sweeter and more flavorful your loaf will be.
• Don’t skimp on the chocolate. Bournville chunks bring a bittersweet depth, and roughly chopping them ensures you get varying sizes, which melt at different rates for texture contrast.
• Lightly toasting walnuts and almonds before folding them into the batter boosts their flavor and crunch.
• Warm banana bread smells irresistible, but allowing it to cool before slicing enhances the crumb and flavor cohesion.
• This banana bread recipe is endlessly adaptable. Try adding pistachios and white chocolate for a colorful twist or hazelnuts and espresso powder for a mocha-inspired loaf. Or you can drop spoonfuls of peanut butter into the batter and swirl it before baking.
• For a healthier version, substitute half the flour with whole wheat flour, use coconut oil instead of butter, and reduce the sugar slightly.