Banana bread is a timeless classic that’s delicious at any time of the day, whether toasted for breakfast or topped with yoghurt for dessert. Mary Berry’s straightforward recipe produces a moist loaf that’s also full of flavour – and only takes 15 minutes to prepare.
In her cookbook ‘Simple Cakes’, Mary said: “This is a lovely, moist loaf which really doesn’t need to be buttered. It freezes extremely well. Any bananas left in the fruit bowl are ideal for this cake – the riper they are, the better.”
Mary Berry’s banana bread recipe
Ingredients
100g of butter (softened)
175g of caster sugar
Two eggs
Two ripe bananas
225g of self-raising flour
One teaspoon of baking powder
Two tablespoons of milk
Method
Preheat your oven to 180C (gas mark four). Prepare a loaf tin by greasing it with butter and lining it with parchment paper.
Put all the ingredients in a mixing bowl and stir for around two minutes until the mixture is well combined. Mary suggests using an electric mixer for efficiency, though you may also stir it manually with a wooden spoon.
Pour the batter into the prepared tin, spreading it evenly with a palette knife to smooth the surface. Bake for approximately one hour, or until the bread has risen and developed a golden-brown top.
To check it is cooked all the way through, insert a toothpick into the centre. If it comes out clean, the banana bread is ready. If it comes out with batter on it, return the loaf to the oven for a little longer.
Once baked, let the bread cool in the tin for a few minutes. Then, gently loosen the loaf using a palette knife, flip it out of the tin, and remove the parchment paper.
Now your freshly baked banana bread is ready to be sliced and enjoyed, ideally paired with a nice cup of tea or coffee.