Go Back Email Link
Mary Berry Banana Bread Recipe

Mary Berry Banana Bread Recipe

Mary Berry's banana bread is moist, perfectly sweet, and uses up overripe bananas beautifully.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 10 Slices
Course: Breakfast
Cuisine: British
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 3 very ripe bananas about 300g peeled weight
  • 175 g self-raising flour sifted
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp ground cinnamon
  • Pinch of fine salt
  • 100 g soft light brown sugar
  • 75 g unsalted butter melted and cooled
  • 2 large eggs beaten
  • 1 tsp vanilla extract
  • 2 tbsp whole milk
  • 75 g walnut pieces optional

Method
 

  1. Preheat oven to 170°C / 150°C fan / Gas 3. Grease and line a 2lb loaf tin.
  2. Mash bananas in a large bowl until almost smooth.
  3. Add melted butter, beaten eggs, vanilla, and milk. Stir to combine.
  4. Add brown sugar, flour, baking powder, bicarbonate of soda, cinnamon, and salt. Fold gently until just combined — do not overmix. Fold in walnuts if using.
  5. Pour into prepared tin. Bake 55–65 minutes until deep golden and a skewer comes out clean. Cover top loosely with parchment if browning too quickly.
  6. Cool in tin 10 minutes. Lift out and cool on a wire rack for at least 20 minutes before slicing.

Notes

Use the blackest, ripest bananas you can find — the riper the banana, the better the bread.
Do not overmix once the flour goes in — fold gently and stop immediately.
Use soft light brown sugar for better depth of flavour than white sugar.
This bread genuinely improves overnight — make it the day before if possible.
Stores in an airtight container for up to 4 days. Freezes well for up to 3 months.
QR Code linking back to recipe