Mary Berry’s Banana Bread is foolproof, super easy and always delicious. A fabulous way to use the brown bananas no one wants to eat!
Check out my Mary Berry inspired Christmas Cake and Mary’s Victoria Sponge!
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I have SO MANY banana bread recipes on this site, but there’s always room for one more! Especially if this banana bread recipe is based on Mary Berry’s banana loaf.
I always think of Mary Berry as the queen of baking – especially the queen of fuss-free baking. The Mary Berry Baking Bible was the first baking book I really relied on and still use a decade later.
This is a classic banana bread recipe which is foolproof and incredibly easy. A moist yet firm banana loaf that is delicious cut into thick slices and spread with a little butter.
My husband who doesn’t have much of a sweet tooth (seriously, my cakes are wasted on him) adores this banana bread!
Mary Berry’s Banana Loaf Ingredients
The most important ingredient is bananas of course! I buy bunches of bananas now and again when my kids suddenly LOVE them.
Their love of bananas lasts all of two seconds before they ignore them completely… meaning I now have a bowl of brown ripe bananas that need to be used up or binned.
The good news is that the riper the banana the yummier the banana bread! So make sure to put them to good use by making this recipe.
The remaining ingredients are pantry staples: self raising flour, sugar, eggs and butter. A little ground cinnamon and vanilla or almond extract are great additions if you have them.
I like to add some Demerara sugar on top to add a lovely crunch… you can experiment with nuts and seeds also.
HOW TO MAKE BANANA BREAD
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Start by mashing the bananas – either using a fork or by blitzing in a food processor or mini chopper. Put the mashed bananas into a mixing bowl.
Add the softened butter, eggs and any extracts then top with the sugar, flour and ground cinnamon. Beat with an electric hand mixer until the batter is smooth, using a spatula to scrape the bottom and sides of the bowl as needed.
Spoon the batter into a lined loaf pan (I used a 450g/1 lb pan but I think you can easily get away with a 900g / 2lb pan). Sprinkle it with a little Demerara sugar for a lovely bit of crunch!
Bake for one hour or until the banana bread is golden and risen and a skewer inserted in the centre comes out clean. Lift onto a wire rack to cool before slicing and serving. You can drizzle the banana bread with some butter sauce for extra deliciousness if you like!
Storing and Freezing Banana Bread
The bananas in the loaf keep it fresh for several days at room temperature in a cake tin. Do not store your banana loaf in the fridge as it will harden and become stale.
You can also slice the bread and freeze it, wrapped well, for up to three months. Toast the banana bread slice directly from frozen and spread with butter… utter bliss!
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Check out my other Banana Bread and cake recipes!
Mary Berry’s Banana Bread
Ingredients
Banana Bread
- 2 bananas , 250g (1 cup) of mashed bananas
- 115 g (½ cup) softened butter or Stork
- 2 large eggs
- 1 tsp almond or vanilla extract
- 200 g (1 cup) sugar, caster or light brown sugar
- 250 g (2 cups) self raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 tbsp Demerara sugar , optional
Sauce (optional)
- 55 g (¼ cup) butter
- 100 g (½ cup) sugar
- 60 ml (¼ cup) heavy cream
- ½ tsp almond or vanilla extract
Instructions
- Preheat the oven to 180C (350F) and line a 900g (2lb) loaf tin with a loaf liner or grease with butter and line with baking paper.
- Mash the bananas with a fork or liquidise in a food processor.
- Add all ingredients into a mixing bowl and use an electric hand mixer to beat them until you have a smooth batter.
- Spoon the batter into the tin and level. Sprinkle with the Demerara sugar and bake for about an hour, or until the banana bread is well risen and golden. A skewer inserted in the centre should come out clean.
- Lift the cake out of the tin and cool on a wire rack.
- Make the sauce, if using. Melt the butter in a small saucepan over low heat, add the sugar and stir until the sugar dissolves – do not allow it to boil! Stir in the cream and almond extract until you have a velvety golden sauce.
- Serve your banana bread plain or drizzle with the sauce for extra deliciousness.
Video
Notes
- The bananas in the loaf keep it fresh for several days at room temperature in a cake tin. Do not store your banana loaf in the fridge as it will harden and become stale.
- You can also slice the bread and freeze it, wrapped well, for up to three months. Toast the banana bread slice directly from frozen and spread with butter… bliss!
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