Recipe from Mary Berry
Makes 1 loaf
I don’t mean to brag, but I’ve eaten A LOT of banana bread. I mean… A LOT. This recipe reigns supreme for me because of its fine crumb and light texture. It’s Mary Berry. What else would you expect!?
- 100g (4oz) butter, softened
- 175g (6oz) caster sugar
- 2 eggs
- 2 ripe bananas, mashed
- 225g (8oz) self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- Lightly grease the loaf tin and line it with non-stick baking parchment. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
- Measure all the ingredients into a mixing bowl and beat for about 2 minutes, until well blended. I use a stand mixer with a paddle attachment.
- Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean.
- Leave the cake to cool in the tin for a few minutes, then loosen with a small palette knife and turn the cake out. Remove the lining paper and leave on a wire rack to cool completely. Slice thickly to serve.