I’ve tried many banana bread recipes over the years, but one has become my go-to – and it’s from the queen of baking herself, former Bake Off judge Mary Berry
Mary Berry, the queen of British baking, has graced us with countless recipes over the years – from the classic Victoria Sponge to a comforting banana bread. While whipping up a banana loaf might seem like a piece of cake, there are plenty of pitfalls to avoid, such as a charred top, a soggy middle or a sinking loaf.
After trying and testing numerous recipes, I can confidently say that Mary’s version takes the cake. It’s quick and easy to prepare – less than 10 minutes to get it oven-ready – and serves six to eight people, writes Express.co.uk’s Sophie Harris. With over 200 five-star reviews from fellow bakers, this banana loaf is a sure-fire hit.
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Here’s what you’ll need
- Two ripe bananas (peeled weight 100g)
- Two tablespoons of milk
- 100g soft butter or baking spread
- 150g plain flour
- 150g caster sugar
- One teaspoon of bicarbonate of soda
- One teaspoon of baking powder
- Two free-range eggs
- 100g dark chocolate chips (optional)
Here’s how to make it
Start by preheating your oven to 160C or 140C Fan. Grease and line a two-pound loaf tin with baking paper. In a mixing bowl, mash the bananas with a fork, reports the Express. Then add all the other cake ingredients, except for the chocolate chips if you’re using them.
Give everything a good beat with an electric whisk until it’s smooth and well combined. Next, gently stir in the chocolate chips. Pour the cake mixture into your prepared tin, level off the top, and pop it in the oven.
It should take around 45 minutes to bake, although sometimes mine needs up to an hour. Enjoy. Once it’s cooked and pulling away from the tin, let it cool in the tin for a good 10 minutes before transferring it to a wire rack.
If you’re feeling fancy, melt some dark chocolate and give it a zig-zag drizzle on top for a bit of flair. Fancy a nutty twist? Swap out the chocolate for 100g of chopped pecans or walnuts.
This banana cake is an absolute treat. I often whip up three a week because they’re just that scrumptious and simple to make. Stored in an airtight container, this cake can keep for several days – if you can resist polishing it off, that is!
