Mary Berry’s simple banana bread recipe takes as little as 1 hour to make from scratch (Image: Getty)
’s easy banana bread is a rich, that’s perfect for making on a whim for any occasion.
This family-favourite can be made in as little as one hour with a golden-brown finish, and a soft, tender crumb.
If you want to add an extra touch of indulgence, melt some dark chocolate and drizzle it over the top for a glossy, elegant finish.
According to the former star’s from The Great Sport Relief Bake Off, this banana bread serves six to eight people.
This can be prepared in less than 30 minutes, with a further baking time of 30 mins to one hour.
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Mary Berry’s banana bread recipe is perfect for making on a whim for any occasion (Image: Getty)
Mary Berry’s banana bread recipe
Ingredients
- One ripe banana (peeled weight 100g)
- One tbsp milk
- 50g soft butter or baking spread
- 75g plain flour
- 75g caster sugar
- Half a tsp bicarbonate of soda
- Half a tsp baking powder
- One free-range egg
- 50g dark chocolate chips
To decorate (optional)
- 50g dark chocolate
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Mary Berry’s banana bread recipe is a simple way to create a deliciously moist loaf for breakfast (Image: Getty)
Method
Preheat your oven to 160°C (140°C fan)/Gas mark 3. Grease and line a 450g loaf tin with baking parchment.
Mash the peeled banana in a mixing bowl using a fork. Add the other ingredients for the cake (except for the chocolate chips) and beat with an electric hand whisk until smooth and fully combined.
Fold in the chocolate chips, then transfer the mixture into the prepared loaf tin, smoothing the top evenly.
Bake for 40–45 minutes, or until the cake has risen, is golden brown, and pulls away slightly from the sides of the tin.
Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
For optional decoration, chop the chocolate into small pieces and place them in a heatproof bowl.
Melt the chocolate by setting the bowl over a pan of gently simmering water, ensuring the bowl doesn’t touch the water. Stir occasionally until nearly melted, then remove from the heat. The residual heat in the bowl will melt any remaining pieces.
Once melted, transfer the chocolate to a piping bag and drizzle it in a zig-zag pattern over the cooled loaf. Let the chocolate set before slicing and serving.