This moist, tender Mary Berry Banana Loaf is made with ripe bananas, self-raising flour, and caster sugar and ready in about 75 minutes. The loaf rises beautifully in the oven, developing a golden, slightly cracked crust that hides a soft, sweet crumb inside. I love baking this on lazy weekends because the all-in-one method guarantees success with minimal washing up.

Why This Classic Works

Mary Berry’s approach simplifies the traditional creaming method by tossing all ingredients into the bowl at once. I was skeptical that skipping the separate butter-sugar stage would yield a light texture, but the results are consistently fluffy. It saves time and prevents the batter from being overworked, which keeps the crumb tender rather than rubbery.

A key lesson I learned is the importance of adding extra baking powder even when using self-raising flour. My first attempt without it was slightly dense, but that extra teaspoon ensures the heavy banana mixture gets the lift it needs. It creates that perfect domed top every baker hopes for.

Mary Berry Banana Loaf Ingredients

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

How To Make Mary Berry Banana Loaf

Prep The Oven: Preheat your oven to 180°C (160°C fan/Gas 4) and lightly grease a 900g (2lb) loaf tin, lining the base with baking parchment.
Mix Ingredients: Measure the butter, sugar, eggs, flour, baking powder, and milk into a large mixing bowl and beat for about two minutes until well blended.
Add Bananas: Mash the peeled bananas on a plate with a fork, add them to the bowl, and fold them gently into the batter.
Bake The Loaf: Spoon the mixture into the prepared tin, level the top, and bake for about one hour until well risen and golden brown.
Cool Down: Allow the loaf to cool in the tin for a few minutes to firm up, then turn it out onto a wire rack to cool completely.

Recipe Tips

Check for doneness: Insert a fine skewer into the centre of the loaf; if it comes out clean and dry, the cake is ready to come out.
Use spotted bananas: The best flavour comes from bananas that are brown and spotty, as they provide natural sweetness and superior moisture.
Cover if browning: If the top looks dark but the centre is still wobbly, cover the tin loosely with foil for the final 15 minutes.
Room temperature ingredients: Ensure your butter and eggs are at room temperature so they emulsify properly into a smooth batter.

What To Serve With Banana Loaf

This loaf is delicious served warm with a generous spread of salted butter, which cuts through the sweetness perfectly. For an afternoon treat, pair a thick slice with a hot mug of Earl Grey tea or fresh coffee.

How To Store

Wrap the completely cooled loaf in foil or store it in an airtight container at room temperature for up to four days. To freeze, wrap individual slices in cling film and freeze for up to two months.

FAQs

Can I use plain flour instead?
Yes, but you will need to add two teaspoons of baking powder to ensure the loaf rises properly.

Why did my banana loaf sink in the middle?
This often happens if the oven door was opened too early during baking or if the batter was over-mixed.

Can I add nuts or chocolate?
Absolutely, you can fold in 50g of chopped walnuts or chocolate chips just before spooning the batter into the tin.

Nutrition

Calories: 265 kcal
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 65mg
Sodium: 220mg
Total Carbohydrate: 40g
Protein: 4g