Banana bread is a classic: we all know it, we all love it. But sometimes, it deserves a little upgrade. And that’s where our York Magic Caramel Chocolate bar comes in.
When folded into a soft, banana-rich batter? Game changer.
It’s still the cosy, familiar bake you crave, just with a little extra magic.
Whether you’re baking to impress, to unwind, or just to use up those overripe bananas, this recipe’s got you covered. It’s simple, satisfying, and built for tweaking.
So grab a bowl, and let’s make something seriously good.
Baking Tips
It’s all about the batter texture.
The texture of your banana bread starts with the batter. A thicker batter tends to yield a denser, more crumbly loaf, while a looser, smoother batter bakes into something softer, fluffier, and more cake-like.
For this recipe, we opted for melted butter and extra banana to create a moist, slightly denser loaf. But feel free to experiment; try creaming cold butter with sugar for a lighter crumb or use fewer bananas if you’re after more structure and less sweetness.
It’s your bake! Don’t be afraid to get creative and make it your own.
Serving Suggestions
For us, banana bread is for all occasions, meaning there are a whole world of options for serving.
On a rainy day, warm up your loaf in the oven for a few minutes and add a pat of butter. The contrast of the salty butter running through the sweet banana bread is perfect to curl up with on a cosy evening.
Or maybe this summer try it toasted with a scoop of ice cream for the ultimate dessert – what a way to end a BBQ!
Even strip it back to the basics: nothing can beat a slice with a cuppa on the side. Absolute simplicity.
No matter how you serve your slice, this banana bread delivers every time.
Caramel Chocolate Banana Bread
Ingredients
- 285g plain flour
- 2 York Magic Caramel Chocolate bars
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 110g butter, plus extra for greasing
- 225g caster sugar
- 2 free-range eggs
- 4 ripe bananas, mashed
- 85ml buttermilk
- 1 tsp vanilla extract
Method
Preheat your oven to 180°C (160°C fan) and grease a 20x12.5cm loaf tin.
Sift the flour, bicarb, and salt into a large bowl.
In another bowl, cream the butter and sugar until pale and fluffy.
Mix in the eggs, mashed bananas, buttermilk, and vanilla. Fold in the dry ingredients.
Chop the chocolate into chunks, and fold into the mixture.
Pour the batter into your tin and smooth the top.
Bake for around 1 hour, but check at 45 minutes. It should be golden and springy to the touch.
Let it cool in the tin for a bit, then transfer to a wire rack to cool completely.
Enjoy!
We'd love to see your recreations, so tag us on social media with the hashtag #discoverthewizardsmagic
Love the way our caramel chocolate adds a touch of magic? Look out for our other recipes here (coming soon...)