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Mary Berry Banana Bread

A classic, foolproof banana bread made the way Mary Berry actually wrote it, using self-raising flour for a lighter crumb than most modern versions. Perfect for using up ripe bananas.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 Slices
Course: baking
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g butter softened
  • 175 g caster sugar
  • 2 large eggs
  • 2 ripe bananas mashed
  • 225 g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • 2 tbsp Demerara sugar optional, for topping

Equipment

  • 900g (2lb) loaf tin
  • mixing bowl
  • electric hand mixer
  • wooden spoon
  • wire rack

Method
 

  1. Preheat the oven to 180°C (160°C fan, Gas 4). Grease a 900g (2lb) loaf tin and line with baking parchment.
  2. Mash the bananas in a separate bowl using a fork.
  3. Put the butter, sugar, eggs, mashed bananas, flour, baking powder and milk into a large mixing bowl. Beat together for about 2 minutes until smooth and well combined.
  4. Spoon the mixture into the prepared tin and level the top. Sprinkle over the Demerara sugar if using.
  5. Bake for 55-65 minutes, or until well risen, golden, and a skewer inserted into the centre comes out clean.
  6. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

  • Keeps in an airtight tin at room temperature for 3-4 days. Don't refrigerate, it dries the loaf out.
  • Freezes well, sliced and wrapped, for up to 3 months.