This Mary Berry Banana Bread Recipe is a moist and easy recipe, which is made with ripe bananas and self-raising flour. It’s a classic, foolproof recipe, ready in about 1 hour and 15 minutes.
Mary Berry Banana Bread Recipe Ingredients
- 100g (4oz) butter, softened
- 175g (6oz) caster sugar
- 2 large eggs
- 2 ripe bananas, mashed
- 225g (8oz) self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
How To Make Mary Berry Banana Bread
- Prep the oven and tin: Preheat your oven to 350°F / 180°C (320°F / 160°C fan). Grease a 2lb loaf tin and line it with baking parchment.
- Combine all ingredients: In a large mixing bowl, measure out all the ingredients: the softened butter, caster sugar, eggs, mashed bananas, self-raising flour, baking powder, and milk.
- Beat the batter: Using an electric mixer, beat all the ingredients together for about two minutes until everything is well blended and the batter is smooth.
- Bake the loaf: Spoon the mixture into the prepared loaf tin and level the surface. Bake for about 1 hour, until the loaf is well-risen and golden brown.
- Cool and serve: The loaf is done when a skewer inserted into the center comes out clean. Let it cool in the tin for a few minutes before turning it out onto a wire rack to cool completely.
Recipe Tips
- How do I get the most moist banana bread? The secret is to use very ripe bananas. The more brown spots on the peel, the better! Overripe bananas are sweeter and have more moisture, which is essential for a tender, flavorful loaf.
- How do I know when it’s cooked through? The skewer test is the most reliable method. Insert a thin skewer or toothpick into the center of the loaf; if it comes out clean, with no wet batter attached, it’s ready.
- How do I stop the top from burning? If you notice the top of the loaf is browning too quickly before the inside is cooked, you can loosely cover it with a piece of aluminum foil for the remainder of the baking time.
- Why is my banana bread dense? This can happen from overmixing the batter. With this all-in-one method, mix only until the ingredients are well blended and smooth, about two minutes with an electric mixer.
What To Serve With Banana Bread
This classic banana loaf is delicious on its own, but it’s even better when served:
- Warm with a generous spread of salted butter.
- With a hot cup of tea or coffee for a perfect afternoon treat.
- Toasted for breakfast.
How To Store Banana Bread
Room Temperature: Store the completely cooled banana bread in an airtight container at room temperature. It will stay fresh and moist for up to 4 days. Freeze: This loaf freezes exceptionally well. Wrap the whole loaf or individual slices tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before enjoying.
Banana Bread Nutrition Facts
- Calories: 320 kcal
- Carbohydrates: 48g
- Protein: 5g
- Fat: 13g
- Saturated Fat: 8g
- Sodium: 250mg
Nutrition information is estimated per slice (assuming 10 slices) and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you don’t have self-raising flour, you can use 225g of plain (all-purpose) flour and add an extra 2 teaspoons of baking powder to it (for a total of 3 teaspoons).
Absolutely. About 75g of chopped walnuts, pecans, or chocolate chips would be a delicious addition. Gently fold them into the batter at the very end, after everything has been mixed.
This recipe is famously easy because all the ingredients are simply placed in one bowl and beaten together at the same time. This saves time and cleanup, making it a perfect recipe for beginner bakers.
Mary Berry Banana Bread Recipe
Description
A classic, foolproof, and incredibly moist banana loaf from Mary Berry, made with a simple all-in-one method.
Ingredients
Instructions
- Preheat oven to 350°F / 180°C (160°C fan). Grease and line a 2lb loaf tin.
- Place all ingredients into a large mixing bowl.
- Beat with an electric mixer for about 2 minutes until well blended and smooth.
- Spoon the batter into the prepared tin and level the top.
- Bake for about 1 hour, or until a skewer inserted into the center comes out clean.
- Let cool in the tin for a few minutes before turning out onto a wire rack to cool completely.
Notes
- Use very ripe, brown-spotted bananas for the best flavor and moisture.
- Do not overmix the batter; just beat until the ingredients are combined and smooth.
- If the top is browning too quickly, cover it loosely with foil for the remaining bake time.
- This loaf freezes beautifully for up to 3 months.
