Chocolate chip banana loaf
A moist and dense cake filled with sweet bananas and melted chocolate chips.
Allergens: contains cereals containing gluten, eggs, milk, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 59g carbs · 29g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Bananasuse 3 large | £0.756 pack · £0.13 each | £0.785 pack · £0.16 each |
| Unsalted butterpack 250g · use 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Caster sugarnot compared | – | £1.30 |
| Eggspack 6 pack · use 2 | £1.80£0.30 each | £2.40£0.40 each |
| Plain flouruse 250g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Milk chocolate chipsuse 80g | £1.19100g · £1.19 per 100g | £2.55300g · £0.85 per 100g |
| Basket total (full packs) | £6.39 | £8.03 |
| Cost of what this recipe uses | £2.81 | £2.93 |
| Per serving | £0.35 | £0.37 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 8. For a different number, use the amounts in the table above.
- Preheat the oven to 180C (160C fan, gas 4). Grease a 900g loaf tin (about 20 cm × 10 cm) with a little butter or oil and line the base with baking parchment. Peel the 3 large bananas, place them in a bowl and mash with a fork until smooth, leaving a few small lumps for texture.
- In a separate bowl, weigh 100 g unsalted butter and let it soften at room temperature. Add 150 g caster sugar to the butter and beat with an electric mixer or wooden spoon until the mixture is pale, light and fluffy, about 2‑3 minutes. Scrape down the sides of the bowl once or twice to ensure even mixing.
- Crack the 2 eggs into a small jug, lightly beat with a fork, then pour them into the butter‑sugar mixture while mixing on low speed. Continue to beat for another minute until the batter looks smooth and slightly glossy; there should be no visible streaks of egg. Taste a tiny spoonful (it will be sweet) to confirm the flavour is balanced before moving on.
- Sift 250 g plain flour into the bowl, adding a pinch of salt if desired, then fold it in using a rubber spatula in a gentle figure‑8 motion. Add the mashed bananas to the batter and continue folding until just combined; the mixture should be thick but still drop easily from the spatula. Avoid over‑mixing, as this can make the loaf dense.
- Fold in 80 g milk chocolate chips, distributing them evenly throughout the batter. Give the batter a final quick stir to ensure no pockets of dry flour remain; the batter should look uniform with specks of chocolate visible. At this point, you can taste a tiny bit (it will be sweet and buttery) to check the flavour is to your liking.
- Spoon the batter into the prepared loaf tin, smoothing the top with the spatula. Place the tin in the centre of the pre‑heated oven and bake for 45‑50 minutes, or until the loaf is risen, golden‑brown around the edges and a skewer inserted into the centre comes out clean or with just a few moist crumbs. If the top browns too quickly, loosely cover with foil after 30 minutes.
- Remove the loaf from the oven and let it cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely. Slice the loaf into 8 even pieces, serve warm or at room temperature, and store any leftovers in an airtight container. Enjoy your chocolate chip banana loaf!
Tips
- Swap butter for an equal amount of margarine or a low‑fat spread to cut cost.
- Store the loaf in an airtight tin or container at room temperature for up to 3 days; keep it away from direct sunlight.
- Freeze sliced loaf wrapped in cling film and foil for up to 1 month; thaw in the fridge overnight and reheat slices in the microwave until steaming hot.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Unsalted butter · about 150g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Caster sugar · about 850g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Plain flour · about 1.25kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Milk chocolate chips · about 20g left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Chocolate Sponge Pudding, Jammie biscuits, Golden Syrup Flapjack Bars.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).