Mary Berry’s Banana Bread

Introduction to Mary Berry’s Banana Bread

Few things say “home” like the smell of freshly baked banana bread, and Mary Berry’s Banana Bread is truly in a league of its own. Known for her elegant, reliable, and straightforward recipes, Mary Berry has a way of turning even the simplest ingredients into masterpieces—and her banana bread is no exception.

This recipe is a warm, comforting staple—moist, flavorful, and endlessly adaptable. It’s the perfect solution for overripe bananas sitting on the counter and is equally welcome at breakfast, as an afternoon snack, or even a light dessert. What makes it stand out is its simplicity. No fancy equipment, no hard-to-find ingredients—just good, honest baking.

Whether you’re a seasoned baker or just starting out, this banana bread is easy to master and guaranteed to become a regular in your recipe rotation. And the best part? It fills your kitchen with that rich, sweet aroma that feels like a warm hug.

Let’s get into the details and bake a loaf that even Mary herself would be proud of.

Ingredients Breakdown

Mary Berry keeps it simple—and that’s what makes her banana bread so good. With just a few ingredients, you get a loaf that’s rich in flavor and perfectly tender.

Basic Ingredients:

• 3 ripe bananas (mashed): The riper, the better. Brown and spotty bananas bring sweetness and moisture.
• 2 large eggs: Provide structure and richness.
• 100g (about ½ cup) softened butter: Adds moisture and that classic buttery flavor.
• 175g (¾ cup plus 2 tbsp) caster sugar: Sweetens the loaf without overpowering the banana.
• 225g (1 ¾ cups) self-raising flour: Gives the bread its structure and rise.
• 1 tsp baking powder: Ensures a light, airy texture.
• ½ tsp ground cinnamon (optional): Adds a warm, subtle spice.

Optional Add-Ins:

• Chopped walnuts or pecans: Add crunch and nuttiness.
• Chocolate chips: For a richer, dessert-style loaf.
• Dried fruit (raisins, cranberries): For added chew and flavor variation.

All of these ingredients come together to create a moist, flavorful loaf that’s just sweet enough, with a soft crumb and beautiful golden crust.

Tools and Equipment Needed

You don’t need a full professional kitchen setup to make this banana bread, but a few essentials will make things easier and more enjoyable.

Essential Tools:

• Large mixing bowl: For combining all your ingredients.
• Medium bowl: For mashing bananas and whisking eggs.
• Whisk or electric mixer: To cream butter and sugar, though a spoon will do in a pinch.
• Spatula or wooden spoon: For folding the batter.
• 2 lb (9×5 inch) loaf tin: Perfect size for one loaf.
• Parchment paper or non-stick spray: To prevent sticking.
• Wire cooling rack: Helps the loaf cool evenly and prevents sogginess.

Prep Tips:

• Preheat your oven to 160°C fan / 180°C conventional / 350°F.
• Grease and line your loaf tin before starting the batter to save time.
• Let your bananas fully ripen—black skin bananas work best.

Now that your tools and ingredients are ready, it’s time to get baking!

Step-by-Step Recipe Instructions

Mary Berry’s Banana Bread is a breeze to make. Follow these simple steps to bake a loaf that’s perfectly moist, lightly sweet, and packed with banana flavor.

Step 1: Preheat and Prep
Preheat your oven to 160°C fan / 180°C conventional / 350°F. Grease your 2 lb loaf tin or line it with parchment paper to ensure easy release after baking.

Step 2: Mash the Bananas
In a medium bowl, mash 3 ripe bananas until mostly smooth. You can leave a few small lumps for texture if you like a more rustic finish.

Step 3: Cream Butter and Sugar
In a large bowl, cream together 100g softened butter and 175g caster sugar until pale and fluffy. This incorporates air into the batter and ensures a light texture.

Step 4: Add Eggs and Bananas
Beat in 2 eggs, one at a time, making sure each is fully incorporated. Stir in the mashed bananas and mix until combined. The mixture may look slightly curdled at this point—don’t worry, it’s normal.

Step 5: Add Dry Ingredients
Sift in 225g self-raising flour, 1 tsp baking powder, and (optional) ½ tsp ground cinnamon. Fold gently using a spatula until the flour disappears and the batter is smooth. Do not overmix.

Step 6: Add Optional Mix-ins
If you’re using chocolate chips, nuts, or dried fruit, fold them in gently at this stage. About ½ cup of mix-ins is a good amount.

Step 7: Pour and Bake
Pour the batter into the prepared loaf tin and level the top with a spatula. Bake for 45–55 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

Step 8: Cool and Serve
Allow the banana bread to cool in the tin for 10–15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy warm or at room temperature.

Pro Tips for Perfect Banana Bread

Want to take your banana bread to the next level? These expert tips will help you bake a loaf that’s rich, moist, and consistently perfect.

Use Overripe Bananas:
Those bananas that look too far gone? They’re exactly what you want. The browner and softer, the better. They’ll be sweeter, easier to mash, and more flavorful.

Avoid Overmixing:
Once you add flour to your wet ingredients, mix just until the batter comes together. Overmixing activates gluten, which can make your loaf tough and dense.

Don’t Skip the Baking Powder:
Even though self-raising flour contains a leavening agent, that extra 1 tsp of baking powder ensures a beautiful rise and a soft crumb.

Line Your Tin Properly:
Use parchment paper with a bit of overhang. It makes removing the banana bread super easy and keeps the edges from sticking.

Add Texture and Flavor Boosts:

• Brown sugar can be used instead of caster sugar for a deeper, caramel-like flavor.
• Chopped nuts or seeds (like sunflower or pumpkin) add crunch.
• A sprinkle of demerara sugar on top before baking creates a lovely crust.

Test for Doneness Properly:
Banana bread can brown quickly, especially on the outside. Insert a skewer or cake tester into the center of the loaf. If it comes out with wet batter, it needs more time. If a few moist crumbs stick to it, it’s ready.

Creative Variations

Banana bread is super flexible. Mary Berry’s base recipe is perfect, but you can switch it up based on what you have or what you’re craving.

1. Chocolate Banana Bread:
Add ½ cup of chocolate chips to the batter. Dark chocolate pairs beautifully with sweet banana. You can also swirl in Nutella for a decadent twist.

2. Nutty Banana Bread:
Fold in chopped walnuts, pecans, or hazelnuts for a crunchy surprise in every bite. Toast the nuts first for even more flavor.

3. Fruity Banana Bread:
Mix in dried cranberries, raisins, or even blueberries. If using fresh berries, toss them in flour first to prevent sinking.

4. Banana Muffins:
Use the same batter to make muffins. Bake in a muffin tin at the same temperature for 18–22 minutes. Perfect for on-the-go snacking or lunchbox treats.

5. Vegan Banana Bread:
Swap out the butter for plant-based margarine, and the eggs for flax eggs (1 tbsp flaxseed + 3 tbsp water = 1 egg). Still moist and flavorful!

6. Mini Loaves or Bundt Cakes:
Split the batter into smaller tins or a bundt pan. Just adjust the baking time accordingly. Keep an eye on the color and use a skewer to test doneness.

There are countless ways to customize banana bread while keeping that nostalgic, comforting essence.

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