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Chunky monkey loaf
Serves: 10
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Chunky monkey loaf
Bananas, peanuts and chocolate, all in one scrumptious package. See our tip to make this tasty loaf gluten free
Serves: 10
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
354Kcal
Fat
20gr
Saturates
9gr
Carbs
35gr
Sugars
20gr
Fibre
2gr
Protein
8gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 125g unsalted butter
- 100g peanut butter (we used crunchy)
- 150g caster sugar, preferably golden
- 1 tsp vanilla extract
- 2-3 ripe medium bananas, mashed (about 200g peeled weight)
- 2 medium eggs, beaten
- 175g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 2 tbsp cocoa powder
- 25g peanuts (we used salted)
- 25g milk or dark chocolate chunks
Step by step
Get ahead
The cake keeps well for a week in an airtight container, or can be frozen for up to a month.
- Preheat the oven to 170°C, fan 150°C, gas 3. Grease and line a 900g loaf tin.
- Melt the butter in a pan, then remove from the heat, stir in the peanut butter until combined, then pour into a large mixing bowl and set aside to cool slightly.
- Mix the sugar, vanilla extract and mashed banana into the butter mixture, followed by the beaten eggs. Sift in the flour, baking powder, bicarbonate of soda and ½ teaspoon salt, and stir to combine thoroughly.
- Working fairly quickly now that the raising agents have been activated, scrape about half the batter into another bowl and mix in the cocoa powder. Spoon alternating dollops of the light and dark cake batters into the loaf tin, then use the handle of a spoon to run a zig-zag line through the mixture, marbling the colours together.
- Scatter the peanuts and chocolate on top then bake for about 1 hour or until a skewer inserted in the centre of the loaf comes out clean.
-
Cool in the tin for 30 minutes before turning out to cool fully on a wire rack. Slice to serve.TipMake it gluten-free
Use GF flour and baking powder, and add ¼ tsp xanthan gum to the dry ingredients.