Mary Berry Banana Bread Recipe

This Mary Berry banana bread recipe is a classic, comforting loaf that makes the most of very ripe bananas. It bakes up moist and tender with a soft, close crumb, lightly scented with vanilla and (optionally) cinnamon, plus crunchy walnuts if you fancy. It’s an easy, reliable bake that suits confident beginners and experienced home bakers alike. From mixing bowl to cooling rack, you’re looking at about 1 hour 15 minutes total.

Ingredients

For the banana bread

• 125g unsalted butter, softened (plus extra for greasing)
• 175g caster sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 225g self-raising flour
• 2 tsp baking powder
• 1 pinch fine salt
• 3 very ripe bananas, peeled and mashed (about 300g peeled weight)
• 2 tbsp milk

Optional add-ins and topping

• 75g walnuts, roughly chopped
• 1/2 tsp ground cinnamon
• 1 extra banana, sliced lengthways for the top (optional, for a bakery look)

How to Make Mary Berry Banana Bread Recipe

• Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease a 2lb (900g) loaf tin and line it with baking parchment, leaving a little overhang so you can lift the loaf out easily.
• Cream the butter and sugar: In a large bowl, beat the softened butter and caster sugar until pale and fluffy. This takes 2 to 3 minutes with an electric mixer, or a little longer by hand.
• Add the eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Fold in the dry ingredients: Add the self-raising flour, baking powder, salt, and cinnamon (if using). Fold gently until you no longer see dry flour. Stop as soon as it comes together to keep the loaf tender.
• Mix in bananas and milk: Fold in the mashed bananas and milk. If you’re using walnuts, stir them through now. The batter should be thick, soft, and spoonable.
• Bake: Spoon the batter into the tin and level the top. If you like, lay a sliced banana on top. Bake for 45 to 55 minutes, until golden and a skewer inserted into the centre comes out clean or with a few moist crumbs.
• Cool properly: Leave the loaf in the tin for 10 minutes, then lift it out using the parchment and transfer to a wire rack. Cool completely before slicing for the neatest pieces.

Tips for the Best Results

Why did my banana bread sink in the middle?

A sunken centre is usually down to underbaking or an oven that runs cool. Bake until the centre is fully set and a skewer comes out clean. If the top is browning too quickly, loosely cover with foil and keep baking until done.

How do I keep banana bread moist (not dry)?

Use very ripe bananas and avoid overmixing once the flour goes in. Overmixing develops gluten, which can make the loaf tighter and drier. Also, measure flour accurately by spooning it into a cup and levelling off, or use a scale for best results.

What’s the best loaf tin size for an even bake?

A 2lb (900g) loaf tin is ideal for this quantity. If your tin is smaller, the centre can take longer to cook and the sides may overbrown. If it’s larger, the loaf will bake faster and turn out a little lower.

How do I stop the loaf sticking to the tin?

Grease the tin well and line it with baking parchment, including a little overhang. Let the loaf sit for 10 minutes after baking, then lift it out. Removing it too soon can cause breakage.

Serving Suggestions

• Serve thick slices slightly warm with salted butter.
• Toast slices and spread with cream cheese or mascarpone.
• Pair with a cup of tea, coffee, or a glass of cold milk.
• Turn leftovers into an easy dessert with vanilla ice cream and caramel sauce.

Storage

Room temperature

Store in an airtight container at room temperature for up to 3 days. If your kitchen is warm, keep it somewhere cool and out of direct sunlight.

Refrigerator

Banana bread can be refrigerated for up to 5 days, tightly wrapped. Bring slices to room temperature before serving, or warm gently so the crumb softens again.

Freezing

Freeze the cooled loaf whole or in slices for up to 3 months. Wrap well in cling film, then a layer of foil (or place in a freezer bag). Defrost at room temperature, or toast slices straight from frozen.

Nutrition

• Calories: 290 kcal
• Carbohydrates: 41 g
• Protein: 5 g
• Fat: 12 g
• Saturated fat: 6 g
• Sodium: 220 mg

Nutrition values are estimates and will vary depending on the ingredients and brands you use.

FAQs