Mary Berry Banana Bread Recipe

This moist, golden Mary Berry Banana Bread is made with ripe bananas, self-raising flour, and butter, and is ready in about 1 hour and 15 minutes. The loaf rises beautifully in the oven, creating a sweet, tender crumb that stays soft for days. I love baking this on Sunday afternoons for a simple treat that works perfectly with a cup of tea.

Why This Classic Works

Mary Berry’s method is famously simple because it uses the “all-in-one” technique. You just toss everything into a bowl and mix, which removes the risk of overworking the batter separately and makes cleanup incredibly fast.

I used to melt the butter first, but using softened butter here actually gives it a better structure. It holds the heavy banana puree without becoming dense or damp at the bottom of the tin.

Mary Berry Banana Bread Ingredients

• 100g (4 oz) butter, softened
• 175g (6 oz) caster sugar
• 2 large eggs
• 2 ripe bananas, mashed
• 225g (8 oz) self-raising flour
• 1 tsp baking powder
• 2 tbsp milk

How To Make Mary Berry Banana Bread

1. Preheat and Prep: Preheat your oven to 180°C (160°C fan)/350°F/Gas 4 and light grease a 900g (2lb) loaf tin, lining the base with baking parchment.
2. Mix Ingredients: Measure all the ingredients into a large mixing bowl and beat with an electric mixer for about 2 minutes until well blended.
3. Fill Tin: Spoon the batter into the prepared tin and level the surface gently with a spatula to ensure an even rise.
4. Bake: Bake in the preheated oven for about 1 hour, until well risen and golden brown.
5. Cool: Let the loaf cool in the tin for a few minutes, then turn it out onto a wire rack to cool completely before slicing.

Recipe Tips

• Check your dates: Make sure your baking powder is fresh, as this helps the heavy banana batter rise properly in the oven.
• Banana ripeness: Use bananas that are brown and spotty for the sweetest flavor and best moisture content.
• Don’t overmix: Stop beating as soon as the ingredients are combined to keep the loaf light rather than rubbery.
• Testing doneness: A fine skewer inserted into the center should come out clean when the loaf is fully baked.

What To Serve With Banana Bread

Serve thick slices toasted with a generous layer of salted butter for a comforting mid-morning snack. It also pairs wonderfully with a dollop of mascarpone and a drizzle of honey for a quick, elegant dessert.

How To Store

Wrap the cooled loaf tightly in foil or place it in an airtight container to keep it moist. It lasts for up to four days at room temperature or can be frozen for up to two months.

FAQs

Can I add chocolate chips?
Yes, fold in 100g of chocolate chips just before spooning the batter into the tin for a sweeter version.

Why did my loaf sink?
This usually happens if the oven door was opened too early during baking or if the batter was over-beaten.

Can I use plain flour?
You can, but you must add 2 generous teaspoons of baking powder to get the right rise.

Nutrition

• Calories: 230
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 180mg
• Total Carbohydrate: 35g
• Protein: 3g