Mary Berry’s easy and delicious banana bread recipe takes less than 30 minutes to prep

Nothing beats enjoying some fresh home with a cup of tea in the afternoon, especially if you’re in need of a sweet pick-me-up.

And banana bread is one of those low-fuss recipes that truly hits the spot every time.

Many people tried their hand at baking one of these loaves during , but they’ve became a firm favourite ever since due to how easy and tasty they are.

The undisputed queen of baking, , is said to have created the ‘perfect’ for a light and spongy loaf that’s also packed with delicious chocolate chips.

Even better, it only requires a handful of very simple ingredients that you probably already have at home, meaning there’s no need to run out to the shops.

Created for the Great Sport Relief Bake Off and shared on the Good Food website, Mary’s has been a popular favourite for years.

The website states: “‘s banana bread is small, but perfectly formed and loaded with chocolate chips. You can double this classic loaf cake if you have lots of bananas to use up.”

This loaf creates around 6-8 servings and bakes in around 45 minutes, with less than 30 mins to prepare, making it the perfect low-maintenance treat for yourself or for any guests you’re having round.

It’s great eaten cold, or warmed up with a little butter spread on top. Here’s everything that you need to make it.

Mary Berry’s chocolate chip banana bread 

Ingredients

• One ripe banana (peeled weight 100g/4oz)
• One tbsp milk
• 50g/2oz soft butter or baking spread
• 75g/3oz plain flour
• 75g/3oz caster sugar
• ½ tsp bicarbonate of soda
• ½ tsp baking powder
• One free-range egg
• 50g/2oz dark chocolate chips
• 50g/2oz dark chocolate, for decorating

Method

1. Preheat the oven 160C/140C Fan/Gas 3. Grease and line a 450g/1lb loaf tin with baking paper.

2. Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients, except the chocolate chips, and beat with an electric hand whisk until combined and smooth.

3. Stir in the chocolate chips and spoon the mixture into the prepared loaf tin, making sure it’s level at the top.

4. Bake for 40–45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown.

5. Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.

6. For the optional decoration, break the chocolate into small pieces and add to a heatproof bowl.

7. Melt the chocolate in the bowl over a pan of simmering water, stirring regularly until almost completely melted, then remove from the heat. The heat of the bowl will melt any remaining lumps.

8. Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf. Set aside for the chocolate to set. Slice and serve.