Sophie Laurent’s Banana, Blueberry & Milk Chocolate Loaf

Ingredients

• baking powder
• bananas
• blueberries
• butter
• caster sugar
• milk chocolate
• plain flour
• salt
• vanilla extract

Method

1. Preheat the oven to 170°C fan (190°C conventional). Grease and line a 900g/2lb loaf tin with baking paper, leaving an overhang for easy removal.
2. In a bowl, sift together 250g plain flour, 2 tsp baking powder and a pinch of salt; set aside.
3. Cream 100g softened butter with 150g caster sugar until pale and light. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Fold 3 ripe bananas (about 300g mashed) into the butter mixture, then gently fold in the dry ingredients alternately with 60ml milk until just combined — do not overmix.
5. Gently fold through 150g fresh blueberries and 100g chopped milk chocolate, reserving a few pieces to scatter on top of the loaf batter.
6. Spoon the mixture into the prepared tin, level the surface and scatter the reserved blueberries and chocolate on top. Bake for 50–60 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs.
7. Allow the loaf to cool in the tin for 10 minutes, then lift out using the paper overhang and cool completely on a wire rack before slicing.

Tips

• If your blueberries are very large or particularly juicy, toss them in a teaspoon of flour before folding in to prevent them sinking.
• For extra shine and a slightly sweeter crust, brush the top with a little melted butter and sprinkle a teaspoon of caster sugar during the last 5 minutes of baking.
• Use very ripe bananas (freckled skins) for the best flavour and natural sweetness — they mash more easily and give a better texture.
• This loaf keeps well in an airtight container for 2–3 days or can be frozen, sliced, and wrapped for up to 2 months.

Recipe by

Sophie Laurent

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