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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Leave a comment

ThemeREX © 2024. All Rights Reserved.