Banana bread is already a winner, but when you add chocolate Mini Eggs and chunks of sweet marzipan, you get something even better: Easter banana bread!
The beauty of banana bread is in its simplicity. Just combine mashed bananas, melted butter, a little sugar, eggs, self raising flour and a dash of baking powder and you have a lovely batter, ready to go.
Of course, this is Easter banana bread, so we'll also chuck in a generous handful of chopped Mini Eggs, to fleck the banana bread with creamy milk chocolate, plus a handful of another classic Easter baking staple: chopped marzipan, which will bring gorgeous bursts of soft almond sweetness.
From there, it's just a case of baking, cooling, smothering with melted milk chocolate and then scattering with yet more Mini Eggs.
It really is that simple to create this beautiful Easter banana bread and the result is a soft, tender sponge, dotted with bursts of Easter goodness. Even the edges are golden, soft and delicious.
Here's the full recipe.
Ingredients
For the loaf
- 115 g (4.1 oz) slightly salted butter melted
- 2 ripe bananas 200g peeled weight
- 100 g (3.5 oz) golden granulated sugar (cane sugar)
- 2 medium free range eggs
- 250 g (8.8 oz) self-raising white flour (self rising flour)
- 1/2 tsp (0.5 tsp) baking powder
- 100 g (3.5 oz) Mini Eggs roughly chopped
- 100 g (3.5 oz) marzipan cubed
To decorate
- 100 g (3.5 oz) milk chocolate
- 50 ml (1.7 floz) double cream (heavy cream)
- 50 g (1.8 oz) Mini Eggs roughly chopped
Instructions
Make the banana bread
Preheat the oven to 180C (160C fan).
Put the bananas into a large bowl.
Mash with a fork.
Add the sugar and melted butter.
Beat together.
Add the eggs.
Beat again.
Add the flour and baking powder.
Fold through.
Add the Mini Eggs and marzipan.
Fold through gently until the additions are evenly distributed.
Line a loaf tin with baking paper. Pour in the mixture and gently level off.
Bake for 1 hour until golden brown on top and fully cooked through. You can check this by pushing a skewer into the centre of the loaf. If it comes out clean, the cake is ready.
Leave to cool completely. The edges and top will be golden but not crusty or dry.
Decorate
Break the chocolate into a heatproof bowl, then melt in a microwave or over a bain marie. Pour over the cooled loaf.
Immediately scatter the Mini Egg pieces on top.
Leave to set, then cut your Easter banana bread into slices to serve.
This Easter loaf is incredible when enjoyed with a drizzle of chocolate sauce.
Pointers, tricks and troubleshooting tips for the perfect Easter banana bread
Is Easter banana bread easy to make?
I find banana bread is one of the most forgiving bakes you can make. It always seems to turn out beautifully, and this Easter banana bread is no different.
All the ingredients are piled into a single bowl, one after the other to create a lovely rich batter that is simply poured into a loaf tin and baked. There's no need to cream the butter and sugar together, you don't even need to sift the flour, it's a real mix and go recipe.
This loaf takes an hour to bake, so factor that in when planning your bake. You could pop some jacket potatoes into the oven below the loaf, if you like, to make the most of the oven being on.
Once the loaf has cooled, the decoration is a simply melted milk chocolate spread over the top and scattered with chopped Mini Eggs. Very Easter-friendly and very delicious.
Will I need any special equipment to make Easter banana bread?
You should be able to find everything you need in a home baker's kitchen. One key thing is a 1 lb loaf tin to bake your banana bread in. The full list of suggested equipment can be found on the recipe card below.
Where can I buy marzipan?
Marzipan is a sweetened almond paste, often used to decorate Christmas cake and make other yummy sweet treats. Marzipan is usually either a naturally pale yellow or a more vibrant, dyed yellow. Either kind is fine for this recipe.
Ready-made marzipan is easy to find in most supermarkets. It will be in the baking section and comes in blocks that are perfect to cover cakes or cut into cubes to fold into your banana bread.
Marzipan keeps quite well, as long as it doesn't dry out. Take what you need, then seal the packet and store it in an airtight container ready for your next bake. Or why not try making marzipan fruits?
How can I tell if butter has gone off?
Butter usually has a fairly long "Best Before" date and if stored correctly, will keep well.
Gone off butter will smell and taste sour and rancid - my kids describe just turning butter as 'fizzy', so besides checking the date, your senses are generally the easiest way to tell.
Other signs that your butter is not safe to eat are discolouration and mould growth, though this is not very likely unless your butter has been lingering for a very long time, or is full of toast crumbs!
To help keep butter at its best, keep it in the wrapper it comes in to protect it from light and air, which will otherwise speed up the spoilage process.
You don’t strictly have to keep butter in the fridge, but it will go off much more quickly when kept at room temperature, so if you're not keeping it in the fridge, make sure to keep it somewhere cool and dark.
If you are keeping it in the fridge, it’s also a good idea to keep it in a sealed container to stop it from absorbing other odours from the fridge.
Is Easter banana bread suitable for vegetarians?
Yes, this yummy Easter banana bread is suitable for vegetarians as it contains no meat, poultry or fish products.
Is Easter banana bread suitable for vegans?
This Easter banana bread is not suitable for vegans as it contains dairy butter, chicken eggs and milk chocolate.
If you would like to try to make a vegan version of this Easter loaf, you should be able to make a few plant-based switches and still create a delightful banana bread.
For the loaf, you would need to use a plant-based butter, or dairy-free baking block. Pick one with a high-fat content (around 80%) so that it behaves in a similar way to butter.
The eggs will need to be replaced. I would suggest one of the following options (each = 1 egg, so multiply as needed for any given recipe):
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce (bear in mind this will add sweetness).
Most ready-made marzipans are suitable for vegans, but make sure to check the packet as some may contain egg.
The mini eggs in the banana loaf and on top would normally contain milk chocolate so you will need to find a vegan alternative., They seem to be becoming more widely available in stores, or you could find some online (these look like they could work).
If you can’t find vegan mini eggs, you could use a vegan bar of chocolate broken into pieces instead.
Finally, for the topping, use dairy-free dark chocolate or vegan milk chocolate.
Hopefully, with these changes you’ll be able to enjoy a delicious vegan version of my Easter banana bread. So note that I haven’t tested this particular recipe with vegan alternatives, so do let me know how you get on in the comments below!
Is this Easter banana bread gluten-free?
This recipe is made using wheat-based self-raising flour, so it is not gluten-free. I haven’t tried this banana bread with gluten-free flour yet, but you could give it a go.
I always suggest using a good quality gluten-free flour which will likely be a blend of rice, oat, and other non-wheat flours, mixed with a little binding agent like xanthan gum, and of course a raising agent.
When baking for someone with allergies or intolerances, it's important to double-check the packaging on all ingredients to make sure they are gluten-free.
Is Easter banana bread safe to eat while pregnant?
Yes, this Easter loaf is fine to eat whilst pregnant, so long as you make sure that all the ingredients are in good condition and that the banana bread is prepared, baked, and decorated hygienically and safely.
A Mummy Too does not offer medical advice. If you have any concerns please speak to a medical professional.
What goes well with Easter banana bread?
This banana bread is the perfect afternoon tea break cake, making an eggcellent companion to a good cuppa or pot of coffee. Why not have a look at my other Easter bakes to give you some more inspiration?
Can I make this recipe without marzipan?
Yes, if you wish, you can leave the marzipan out. You may need to if you are baking this for someone who is allergic to almonds or to take into a nut-free setting, such as a school or workplace.
It’s up to you whether or not you replace the marzipan with something else, or just leave it out. The banana bread will work just fine either way. You could add more Mini Eggs, or throw in some dried fruits like raisins instead.
I haven’t got Mini Eggs, can I use different chocolate?
If you haven’t got Mini Eggs, you can simply use a bar of your favourite chocolate broken up into pieces instead.
This will obviously make the bake slightly less Easter-themed but it will still taste yummy. Why not roll some of the leftover marzipan into egg shapes to decorate the top instead?
Can I add extra bananas or other fruits to this recipe?
The balance of bananas and other batter ingredients in the recipe is important. If you try adding too much more, the mixture will become too wet and won’t bake evenly.
If you like, you could replace some of the chocolate and marzipan with dried fruits or candied peel instead to add a little more fruit. You could also serve the slices of banana bread with fresh banana on top, if you like!
How should I store my Easter banana bread?
This Easter banana bread should be stored in an airtight container, preferably somewhere cool and dark. In the pantry or cupboard would be ideal, but a shady spot on the counter will also be fine. Stored correctly, it will keep for 3-5 days.
How long does this Easter banana bread keep?
When stored correctly, this banana bread will keep for 3-5 days. After slicing what you need, make sure to return the loaf to its airtight container to keep it fresher for longer.
You can also freeze banana bread. It will keep for up to 3 months in the freezer.
Can I leave Easter banana bread out on the counter?
Other than when serving your banana bread, needs to be well covered in a sealed container. If you leave it out on the side uncovered, it will dry out and there is an increased risk of bacteria spreading on the food.
Can I make Easter banana bread ahead?
As with most home bakes, this banana bread is best enjoyed freshly baked. That said, you can easily make it a day ahead, and serve the next day. Make sure to store your loaf in a sealed container.
You could also bake the main loaf, cool it completely, wrap it or store it in a sealed container overnight, and then decorate it the next day, ready to serve.
Can I keep Easter banana bread in the refrigerator?
If you like, you can keep this Easter banana bread in the fridge, but it's fine in a container in the cupboard.
Can I freeze Easter banana bread?
Yes, this Easter banana bread freezes well. You can freeze a whole loaf, or cut your banana bread into slices so you can just get out a few at a time, which is a great way to keep the loaf for longer.
It’s best to freeze your banana bread on the day of making to ensure freshness. Make sure to wrap the loaf well with food wrap, or put it in a freezer bag, aiming to remove as much air as possible. If you’ve sliced your bread, pop a piece of parchment paper between each slice so they don’t stick together in the freezer.
Label your container with the date and what’s inside. Your Easter banana bread will keep in the freezer for up to 3 months.
What is the best way to defrost Easter banana bread?
To defrost this Easter banana bread, you can simply put your still-wrapped loaf into the fridge to thaw out overnight.
If you’re defrosting individual slices, put them into a sealed container to defrost in the fridge. This helps to reduce condensation forming.
Once thawed, consume your banana bread within 24 hours and do not refreeze.
Can I make Easter banana bread in a different quantity?
Yes, it's really simple to adjust the amount of batter to make more or less of this banana bread. Just keep in mind that you'll also need to adjust the size of your tin, or use more than one, depending on how much you want to make.
Head down to the recipe card below, and you’ll see the servings are set to make 10 slices, in a 1 lb loaf tin. When you click or hover over this number, a little slide bar will appear that you can move up or down to get the number of slices you want to make.
All the ingredients will update automatically, but it’s a good idea to make the eggs a round number so you don’t have to try to use half an egg!
Can I make Easter banana bread in individual portions?
It's super handy to make this banana bread in one loaf tin and then slice into servings.
I haven't tried making as cupcakes, but you could try lining a muffin tray with muffin cases and dividing the batter evenly between them.
A few points to keep in mind: in muffin form, the banana bread will bake more quickly, so you’ll need to check them after 30-40 minutes. You may also find you end up with a thicker crusty edge than you get when baking a whole loaf.
Can I make Easter banana bread in a different tin/tray?
You can use a round tin instead, but as the top surface area will be greater, you might end up with a more browned top. It might be a good idea to double line the tin with 2 layers of parchment paper to help protect the outer edges too.
The baking time will also change, depending on the size of the tin, so keep an eye on in from 30 minutes onwards. When it looks baked, push a skewer into the centre and see if it comes out clean. If it does, it's ready.
Can I make Easter banana bread in a stand mixer such as a KitchenAid or Kenwood Mixer?
If you find it easier, you can of course use a free standing mixer to make this banana bread. The paddle attachment will work best.
You’ll still need to mash the banana by hand to start with, but the rest can be done in the in the stand mixer. Once you add the flour, mix slowly and briefly, just enough to combine the ingredients. This helps ensure you don't overwork the batter, which would make the final bake tough.
I recommend folding the marzipan and chopped Mini Eggs into the batter by hand, this way, you can check everything is mixed properly and get an even distribution of pieces throughout the mixture. If you do choose to use the mixer for this final stage, make sure to pulse just briefly so that you don't break the marzipan down.
How can I make sure my Easter banana bread is perfectly cooked?
An hour can feel like a long time when you’re waiting for a lovely Easter banana bread to come out of the oven, but do be patient!
Try to resist the temptation to check the bread too early. From about 45 minutes, if the top of your banana bread is golden, it should be safe to open the oven and push a skewer into the centre. If it comes out clean, your bake is done.
Sometimes you might hit a bit of banana, chocolate or marzipan with the skewer so it can be hard to tell if it’s done or not. Check another spot, to be sure.
If you think your loaf isn't quite done after an hour, it's fine to pop it back into the oven for 10 minutes. If you're worried about the top overcooking, you can loosely cover the tin with tin foil.
Allow the bread to cool completely on a wire rack before decorating.
Why did my banana bread turn out dry/burned/overcooked?
Banana bread is usually quite forgiving, but it will dry out if the oven is too hot, or if it's left in the oven for too long. It's a good idea to set a timer so that you remember to check on the bake.
If you find things often burn in your oven, it might be a good idea to get an oven thermometer so that you can check the actual temperature. Some oven dials are not that accurate!
If when you come to check the cake, you find that it's done on the top but still not cooked in the middle, loosely cover the top of the banana bread with tin foil to protect it from burning whilst the loaf finishes cooking.
Your banana bread will also dry out if it's not stored correctly. Once cooled and decorated, store your loaf in a sealed container somewhere dark and cool to help keep it fresh.
Why did my banana bread turn out wet/undercooked?
Banana bread is quite a moist bake so don't worry if there are areas that are juicier in the slices - they'll be bits of banana, marzipan and chocolate.
If you're certain your loaf is undercooked, it's usually a problem with oven temperature or timings.
Make sure the oven has come up to temperature before you put your load in. This ensures your loaf baked at the right temperature from the start. If you feel like perhaps your oven runs too cool, a small oven thermometer can be a worthwhile investment.
You can push a skewer into your cake to see if it's baked through. Don't forget that your skewer may hit a bit of banana, marzipan or Mini Egg, so check two or three spots to be sure.
If you think your loaf isn't fully cooked, return it to the oven and keep an eye on it through the oven door. You can cover the top with a little foil if you're worried about it overcooking.
Why didn’t my banana bread rise?
This cake should rise well, with a characteristic crack along the centre forming towards the end of baking, which I think adds to the charm of a home bake, and gives the top some character.
If your loaf doesn't rise, it may be because the raising agents (bicarbonate of soda and cream of tartar) in your self-raising flour has lost some of its strength. Check the date on the flour - you may need to add a little extra baking powder to your next bake.
Overworking the batter can also affect how well the cake rises, so try to be gentle with the mixture once the flour has been added.
It’s also important to get the loaf into the oven as soon as you can after everything is mixed together, so preheat the oven and line the tin before you start. This way, the batter isn’t sitting out on the side for ages waiting to go into the oven.
How can I add/change the flavours in this Easter banana bread?
You can easily change what toppings and treats you add to your Easter banana bread.
For example, you could use dried fruits instead of marzipan and Mini Eggs, or why not try using white chocolate on top to contrast the milk chocolate eggs?
Alternatively, you could swap the Mini Eggs on top of the loaf for a different Easter treat, such as Creme Egg Minis or Malteser Bunnies.
Why is marzipan associated with Easter baking?
Simnel cake is a British and Irish light fruit cake that contains a layer of marzipan inside the cake, and is often decorated with more marzipan on top. It's traditionally eaten in the run-up to Easter or on Easter Sunday. Across Europe marzipan is also used to create egg-shaped sweets to enjoy at Easter too.
Why are eggs linked with Easter?
Easter is an important day in the Christian calendar, but eggs have been a symbol of spring and new life since pre-Christian times, with this symbolism later being absorbed into the Christian festival.
In the medieval period, people took Lent very seriously. It was a time of prayer and fasting, where people would not eat rich foods, abstaining from meat, fish, milk, and eggs for the 40 days before Easter. Because of this, the egg became an important part of Easter celebrations at the end of this fasting period, and they were sometimes decorated and given as gifts.
Print this Easter banana bread recipe
Easter Banana Bread Recipe
Ingredients
For the loaf
- 115 g (4.1 oz) slightly salted butter melted
- 2 ripe bananas 200g peeled weight
- 100 g (3.5 oz) golden granulated sugar (cane sugar)
- 2 medium free range eggs
- 250 g (8.8 oz) self-raising white flour (self rising flour)
- 1/2 tsp (0.5 tsp) baking powder
- 100 g (3.5 oz) Mini Eggs roughly chopped
- 100 g (3.5 oz) marzipan cubed
To decorate
- 100 g (3.5 oz) milk chocolate
- 50 ml (1.7 floz) double cream (heavy cream)
- 50 g (1.8 oz) Mini Eggs roughly chopped
Instructions
Make the banana bread
- Preheat the oven to 180C (160C fan).
- Put the bananas into a large bowl and mash with a fork.
- Add the sugar and melted butter and beat together.
- Add the eggs and beat again.
- Fold in the flour and baking powder.
- Add the Mini Eggs and marzipan. Fold through gently until the additions are evenly distributed.
- Line a loaf tin with baking paper. Pour in the mixture and gently level off.
- Bake for 1 hour until golden brown on top and fully cooked through. You can check this by pushing a skewer into the centre of the loaf. If it comes out clean, the cake is ready. Leave to cool completely. The edges and top will be golden but not crusty or dry.
Decorate
- Break the chocolate into a heatproof bowl, then melt in a microwave or over a bain marie. Add the cream and stir until you have a smooth, glossy ganache.
- Pour the ganache over the cooled loaf.
- Immediately scatter the Mini Egg pieces on top.
- Leave to set, then cut your Easter banana bread into slices to serve.
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