I made Mary Berry’s classic banana bread recipe and it was so easy

Mary Berry has had an extensive career in the food industry, sharing a plethora of recipes throughout, including several banana cake ones.

While baking a banana loaf may seem simple, it can burn very easily without being cooked in the middle.

I took Mary Berry’s banana bread recipe from BBC Good Food with its 220 five-star ratings and doubled it to see how tasty it really was.

The recipe states that it takes less than 30 minutes preparation time, 30 minutes to one hour in the oven and serves six to eight people.

After getting my loaf tin out of the cupboard, I used a parchment loaf liner which will help the banana bread not stick to the tin.

READ MORE: Luxury garden feature could decrease your home’s value by £57,000

I then mashed two bananas in a glass bowl before adding the rest of the ingredients into the bowl.


  • Two ripe bananas
  • Two tbsp milk
  • 100g baking spread or soft butter
  • 150g plain flour
  • 150 caster sugar
  • One tsp bicarbonate of soda
  • One tsp baking powder
  • Two free-range eggs

This process took less than two minutes before it was time to pour the batter into my pre-lined 2lb loaf tin. I then placed the tin into my preheated oven which was set to 140C and set the timer for 30 minutes.

Don’t miss…
‘Easy’ air fryer banana bread recipe uses just five ingredients – recipe[LATEST]
Foods you should never keep in the fridge including tomatoes[COMMENT]
Houseplants which will last for ‘up to 20 years’ with little care[EXPERT]

We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info

I regularly checked the loaf throughout the cooking time to see how it was doing and around 25 minutes in I could see that it would need another 15 minutes or so.

At this stage, I also covered the loaf with some kitchen foil because it was starting to brown a little too much.

After the 40 minutes was up, I placed a skewer into the middle of the cake and it came out clean so I knew it was fully cooked all the way through.

I allowed the cake to cool slightly in the tin before transferring it to a cooling rack to cool completely before cutting into it.

Mary recommended drizzling dark chocolate on the top in a zig-zag pattern or topping it with nuts for optional decoration.

The banana bread was perfect with a slightly crunchy top and a delicate spongey middle that was light and fresh.

Compared to other recipes I have tried throughout the years, I feel as if it could have had more bananas in the bake to bring out that real banana flavour, but it was still very tasty.

It held itself together better, maybe due to fewer bananas, making it very easy to slice and store.

This banana bread lasted for five days in a cake tin, but it could also be frozen if there is any left for a tasty treat whenever you want.

Source: Read Full Article