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mary berry banana bread

Mary Berry Banana Bread

A classic, moist banana bread recipe that’s simple to make and full of comforting flavor.
Just last weekend, I whipped up Mary Berry banana bread for a spontaneous afternoon tea with friends. The bananas were perfectly ripe, and the recipe made the baking so simple. As the bread baked, the kitchen filled with a warm, inviting scent that set the mood for great conversation. That soft, moist loaf quickly became the highlight of our gathering — a small moment of joy in busy times.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 8
Course: Dessert
Cuisine: British
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1¾ cups 225g all-purpose flour
  • 2 ripe bananas mashed
  • ½ cup 115g salted butter, softened
  • ¾ cup + 2 tablespoons 175g sugar
  • 2 extra-large eggs
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons milk

Method
 

  1. Let’s get started by preheating your oven to 350°F (175°C). While that’s warming up, prepare your loaf pan by giving it a good grease with butter or lining it with parchment paper—this helps your banana bread come out perfectly without sticking.
  2. Now, take a big mixing bowl and soften the butter until it’s nice and smooth. Add the sugar next, and then beat them together until the mixture looks light and fluffy. This step is key—it gives your bread that lovely, tender crumb.
  3. Next, crack in the eggs one at a time. After each egg, give the batter a good stir to blend everything evenly. Taking it slow here really helps keep the batter smooth.
  4. Time for the bananas! Mash them well with a fork until they’re soft and creamy, then mix them into your butter and sugar mix. You’ll start to smell that sweet, banana aroma that’s hard to resist.
  5. In another bowl, combine the baking powder, flour, and salt. Give them a quick stir to make sure everything is evenly spread out.
  6. Now, gently add the dry ingredients to your wet banana mix. Use a spatula or wooden spoon and fold everything together carefully. Be gentle here—you want the ingredients just combined, so your bread stays soft and light.
  7. Pour in the milk and give it a final stir until the batter feels smooth and easy to work with.
  8. Pour your batter into the prepared loaf pan and smooth the top with your spoon or spatula.
  9. Pop it in the oven and bake for about 50 to 60 minutes. Keep an eye on it towards the end—when a toothpick inserted in the center comes out clean or with just a few crumbs, it’s done!
  10. When your banana bread is baked, let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This makes slicing easier and keeps your loaf intact.
  11. There you have it—a simple, delicious banana bread ready to enjoy!

Notes

Common Mistakes When Baking Banana Bread and How to Avoid Them

Baking banana bread might seem simple, but a few common mistakes can affect the texture and flavor of your loaf. Here’s what to watch out for and how to fix these issues:
  1. Using Bananas That Aren’t Ripe Enough
     Unripe bananas won’t give you the sweet, rich flavor that makes banana bread special. Always use bananas that are heavily spotted or even turning brown. They mash easily and add natural sweetness.
  2. Overmixing the Batter
     Mixing the batter too much can develop the gluten in the flour, making the bread dense and tough instead of soft and tender. Fold the dry ingredients gently into the wet just until combined.
  3. Baking at the Wrong Temperature
     Too high a temperature can burn the outside before the inside cooks, leaving you with a crusty loaf and raw middle. Preheat your oven and bake at a steady 350°F (175°C) as Mary Berry recommends for even cooking.
  4. Not Measuring Ingredients Properly
     Too much flour or too little butter can dry out the bread. Use a kitchen scale if possible for accuracy, or spoon and level your flour instead of scooping it straight from the bag.
  5. Skipping the Cooling Time
     Cutting into banana bread while it’s still hot can make it crumble and fall apart. Let it cool in the pan for at least 10 minutes, then transfer to a wire rack to cool completely before slicing.
Avoid these common pitfalls, and your banana bread will turn out moist, flavorful, and perfect every time — just like Mary Berry intended!