I’ve used Mary Berry’s recipe for banana bread for years now, and it’s by far my favourite. It’s so fluffy and tastes amazing! It’s a huge favourite of my University friends as well when I make it, and completely foolproof.
I decided to make a loaf the other day with my boyfriend, so thought I’d share with you my take on Mary Berry’s banana bread recipe!
100g Softened Butter
175g Caster Sugar
2 Large Eggs
2 Ripe Bananas (mashed)
225g Self Raising Flour
1 tsp Baking Powder
2 tbsp Milk
First off, I preheat the oven to 180 C / Fan 160 C / Gas 4, and grease a loaf tin with butter. This recipe only makes one loaf.
Mary Berry is a big fan of putting all the ingredients in the bowl in one go, but I like to add all my dry ingredients into the bowl first and give them a little mix around, before adding the butter and rubbing it through my fingers until combined.
I then add the rest of the ingredients, and beat until smooth. (As smooth as can be, considering there are lumps of banana in this mixture.)
Turn out your mixture into your greased loaf tin and pop into the oven for 45 minutes. The recipe says to put it into the oven for 1 hour, but I find that an hour is too long for my oven. I’d recommend putting it in for 40 minutes, and checking it with a knife and making your own judgement on how much longer to put the bread in for.
Push and knife into the middle of the banana bread to check it, and once it comes out clean, it is ready!
Leave it to cool in the tin for 5 minutes or so, before turning it out onto a wire rack and letting it cool properly. (Or, if you’re like me, just start eating it at this point!)
I love making banana bread, especially this recipe. If I ever feel like baking but I’m stuck on what to make, this is my go to bake!
Let me know if you have tried this recipe before, or if you do try it out in the future! (Send me some pics on Twitter @ bekslaing if you do.) I hope you liked this post, and have a lovely day!