Mary Berry’s banana bread recipe is straightforward and incredibly easy to follow, using just a handful of ingredients.
This recipe’s appeal lies in its simplicity, making it perfect for a quick teatime treat or to spruce up your breakfast.
In order to avoid the loaf coming out “dense” and “heavy”, Mary recommends stirring the ingredients “until just blended”.
She also lets the loaf cool in the tin for about 15 minutes before transferring it to a wire rack to prevent it from breaking.
When made as per the instructions in Mary’s cookbook ‘Fast Cakes’, this recipe yields eight servings.
Method
Begin by heating your oven to 350°F (or 320°F if using a convection setting). Prepare a 9×5-inch loaf pan, ensuring it is greased and lined with parchment paper to prevent sticking.
In a large mixing bowl, combine all the ingredients and beat them together until everything is well incorporated and smooth.
Transfer the batter to the prepared loaf pan and place it in the oven to bake for roughly an hour and a half or until the loaf has risen and turned a golden brown.
To check if it’s fully baked, insert a skewer into the centre; it should come out clean when the loaf is done.
Allow the loaf to rest in the pan for around 15 minutes to cool slightly, then carefully remove it from the pan, discard the parchment paper, and let it cool completely on a wire rack.
Once cooled, slice the loaf and enjoy it with a spread of butter or just on its own with a cup of tea.
