Mary Berry Banana Bread​ Recipe

This easy Mary Berry Banana Bread is made with simple ingredients like very ripe bananas, soft butter, caster sugar, eggs, and self-raising flour. This recipe creates a wonderfully moist and light-textured loaf with a comforting, sweet flavor. The result is a perfect teatime snack or a delightful breakfast treat, making a single loaf that is ideal for sharing with family and friends throughout the week.

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Mary Berry Banana Bread Ingredients

• 100g softened butter
• 175g caster sugar
• 2 large eggs
• 2 very ripe bananas, mashed
• 225g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk

How To Make Mary Berry Banana Bread

1. Preheat and prepare the tin: Set your oven to 180°C (160°C Fan/Gas Mark 4). Grease a 900g (2lb) loaf tin and line it with baking parchment. This will prevent the loaf from sticking and make it easy to remove later.
2. Combine the ingredients: In a large mixing bowl, measure all the ingredients. Beat everything together for about two minutes, preferably with an electric mixer, until you have a smooth, well-blended batter. If mixing by hand, ensure there are no lumps of flour.
3. Fill the tin: Pour the mixture into the prepared loaf tin and use a spatula to level the surface.
4. Bake the loaf: Place the tin in the center of the preheated oven and bake for about one hour. The banana bread should be well-risen and a beautiful golden-brown color.
5. Check if it’s cooked: To ensure it’s baked through, insert a fine skewer or toothpick into the center of the loaf. If it comes out clean, without any wet batter attached, it is ready.
6. Cool the banana bread: Allow the loaf to cool in the tin for a few minutes before carefully turning it out onto a wire rack. Peel off the baking parchment and let it cool completely before slicing.

Recipe Tips

• Use Very Ripe Bananas: For the best and sweetest flavor, use bananas that are heavily speckled or even have black skins. The riper the banana, the more sugar it contains and the more flavor it will impart to the bread.
• Don’t Overmix the Batter: Mix the ingredients only until they are just combined. Overmixing can develop the gluten in the flour, leading to a dense and heavy loaf instead of a light and tender one.
• Ensure Ingredients Are at Room Temperature: Using softened butter and room temperature eggs will help all the ingredients combine more easily and create a smoother batter, resulting in a more uniform texture.
• Prevent Over-Browning: If you notice the top of the loaf is browning too quickly during baking, you can loosely cover it with a piece of aluminum foil for the remaining time. This allows the inside to continue cooking without the crust burning.

What To Serve With Banana Bread

This classic banana bread is delicious served on its own in thick slices, but it can also be lightly toasted and spread with butter. For a more indulgent treat, pair it with a dollop of fresh whipped cream, a drizzle of honey, or a generous spread of Nutella. It is the perfect companion to a hot cup of tea or coffee for an afternoon snack. You can also turn it into a simple dessert by serving a warm slice with a scoop of vanilla ice cream.

How To Store Banana Bread Leftovers

• Refrigerate: To keep your banana bread moist, wrap it securely in plastic wrap or place it in an airtight container. It will last for up to one week in the refrigerator. For the best flavor, allow slices to come to room temperature before serving.
• Freeze: This banana bread freezes exceptionally well. Wrap the completely cooled loaf (or individual slices) in a layer of plastic wrap, followed by a layer of aluminum foil. Place it in a freezer-safe bag and it will keep for up to 3 months. Thaw at room temperature before enjoying.

Mary Berry Banana Bread Nutrition Facts

Serving Size: 1 slice (assuming 12 slices per loaf)

• Calories: 196 kcal
• Total Fat: 6g
• Saturated Fat: 3.5g
• Cholesterol: 40mg
• Sodium: 151mg
• Total Carbohydrate: 33g
• Dietary Fiber: 1g
• Sugars: 19g
• Protein: 3g

Frequently Asked Questions

• Can I use plain flour instead of self-raising? Yes, you can. If you only have plain (all-purpose) flour, you can make your own self-raising flour by adding 2 teaspoons of baking powder for every 150g of plain flour. For this recipe, you would add approximately 3 teaspoons of baking powder to the 225g of plain flour.
• Can I add other ingredients like nuts or chocolate chips? Absolutely. This recipe is a great base for additions. Feel free to fold in about 75g of chopped walnuts, pecans, or chocolate chips into the batter before pouring it into the tin for extra texture and flavor.
• My banana bread is always dense. What am I doing wrong? A dense texture is usually caused by overmixing the batter or not using enough leavening agent. Mix the ingredients only until they are just blended, and ensure your baking powder and self-raising flour are fresh, as they can lose their potency over time.
• How do I know when my bananas are ripe enough for banana bread? The ideal bananas for banana bread have skins that are covered in brown or black spots. They should be soft to the touch and very fragrant. These overripe bananas are much sweeter and mash more easily, which is perfect for this recipe.

Try More Recipes:

• Mary Berry Creme Caramel
• Mary Berry Frangipane Mince Pies
• Mary Berry Honey Cake