Mary Berry Banana Bread Recipe

This Mary Berry-inspired banana bread is a simple loaf with a tender, moist crumb and plenty of sweet banana flavour. A golden crust makes each slice lovely on its own or spread with a little butter. It is easy enough for a beginner and takes about 1 hour 45 minutes, including cooling time.

Ingredients

For the Banana Bread

• 100g unsalted butter, softened, plus a little for greasing
• 150g caster sugar
• 2 large eggs
• 225g self-raising flour
• 1 teaspoon baking powder
• 2 ripe bananas, mashed, about 225g without their skins
• 2 tablespoons milk

You will also need a 2lb loaf tin, approximately 23 x 13cm, baking parchment, a mixing bowl and a wooden spoon or electric mixer.

How to Make Mary Berry-Inspired Banana Bread

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a 2lb loaf tin and line the base and long sides with baking parchment, leaving a little overhang to help lift out the loaf.
• Mash the bananas: Peel the bananas and mash them with a fork until mostly smooth. A few small lumps are fine.
• Mix the batter: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder, mashed bananas and milk into a large bowl. Beat with a wooden spoon or electric mixer until evenly combined, stopping as soon as no dry flour remains.
• Fill the tin: Spoon the batter into the prepared loaf tin and gently level the top.
• Bake the loaf: Bake on the middle shelf for 55 to 65 minutes, until golden and a skewer inserted into the centre comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil for the final part of baking.
• Cool and serve: Leave the loaf in the tin for 10 minutes, then lift it onto a wire rack. Cool for at least another 20 minutes before slicing. No filling or topping is needed, although a little butter is delicious on each slice.

Tips for the Best Banana Bread

How ripe should the bananas be?

Choose bananas with plenty of brown spots on the skins. They mash easily and give the loaf a sweeter, fuller banana flavour than firm yellow bananas.

How do I keep banana bread moist?

Measure the flour carefully and mix only until the batter comes together. Start checking the loaf at 55 minutes so it does not spend longer in the oven than necessary.

Why is my banana bread still wet in the middle?

The loaf may need more time, especially if the bananas were large or the tin is deeper than usual. Return it to the oven and check every 5 minutes, covering the top loosely with foil if it is already well browned.

Is a crack on top of the loaf normal?

Yes. The top sets before the centre has finished rising, so a long crack is common and gives the loaf its familiar homemade appearance.

Serving Suggestions

• Serve a slice just warm with softened butter.
• Toast a slice and spread it with peanut butter.
• Enjoy with a cup of tea or coffee for an afternoon treat.
• Add a spoonful of Greek yoghurt and fresh berries for breakfast.

Storage

Room Temperature

Once completely cool, wrap the loaf or keep it in an airtight container for up to 3 days. Store it in a cool, dry place away from direct sunlight.

Refrigerator

Keep the cooled loaf in an airtight container in the refrigerator for up to 5 days. Bring slices to room temperature or toast them before serving, as chilling can make the crumb feel firmer.

Freezing

Wrap the completely cooled loaf or individual slices well, then place in a freezer bag or container. Freeze for up to 3 months and thaw at room temperature while still wrapped.

Nutrition

Approximate values per slice, based on 10 slices:

• Calories: 220 kcal
• Carbohydrates: 35g
• Protein: 4g
• Fat: 8g
• Saturated fat: 4g
• Sodium: 150mg

Nutrition values are estimates and will vary with ingredient brands and slice size.

FAQs