Mary Berry Banana Bread Recipe

This Mary Berry–inspired banana bread is a classic, comforting bake with a soft, moist crumb and gentle sweetness from ripe bananas. It is simple to make, requires no special equipment, and is perfect for both beginner and confident home bakers. The flavour is rich but balanced, with a light buttery texture that slices beautifully. From start to finish, this recipe takes just over an hour and rewards you with a loaf that feels truly homemade.

Ingredients

For the Banana Bread

225 g self-raising flour
1 tsp baking powder
100 g unsalted butter, softened
175 g caster sugar
2 large eggs
3 very ripe bananas, mashed
2 tbsp milk
1 tsp vanilla extract

How To Make Mary Berry Banana Bread Recipe

Preparing the Oven and Tin: Preheat the oven to 180°C (160°C fan). Grease a 900 g loaf tin and line the base with baking parchment. This helps the loaf release easily after baking.
Mixing the Batter: Sift the flour and baking powder into a bowl and set aside. In a separate large bowl, beat the butter and caster sugar together until pale and creamy. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas, milk, and vanilla extract.
Bringing Everything Together: Gently fold the sifted dry ingredients into the wet mixture using a spatula or wooden spoon. Mix only until combined. Overmixing can make the banana bread dense rather than light.
Baking the Banana Bread: Spoon the mixture into the prepared tin and level the top. Bake for 45 to 50 minutes, or until the loaf is well risen and a skewer inserted into the centre comes out clean. If the top browns too quickly, loosely cover with foil for the final 10 minutes.
Cooling and Serving: Remove from the oven and leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Tips

How ripe should the bananas be?

The bananas should be very ripe, with brown or black skins. The riper they are, the sweeter and more flavourful the bread will be.

Why is my banana bread heavy?

A heavy loaf usually means the batter was overmixed or the oven temperature was too low. Fold gently and make sure your oven is fully preheated.

Can I add extras like nuts or chocolate?

Yes, chopped walnuts or dark chocolate chips work well. Fold in about 75 g just before transferring the batter to the tin.

How do I keep the top from cracking?

A slight crack is normal and gives banana bread its classic look. Ensuring even oven heat helps prevent excessive splitting.

Serving Suggestions

Serve warm with a little butter
Enjoy with afternoon tea or coffee
Toast lightly and spread with honey
Serve with Greek yogurt for breakfast

Storage

Room Temperature: Store the banana bread in an airtight container at room temperature for up to 3 days.
Refrigerator: For longer storage, keep wrapped in the fridge for up to 5 days. Allow slices to come to room temperature before serving.
Freezing: Wrap the whole loaf or individual slices tightly in cling film and freeze for up to 3 months. Defrost at room temperature.

Nutrition

Calories: 320 kcal
Carbohydrates: 45 g
Protein: 5 g
Fat: 14 g
Saturated Fat: 8 g
Sodium: 180 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use plain flour instead of self-raising flour?

Yes. Use plain flour and add an extra 2 teaspoons of baking powder to achieve the same rise.

Can I reduce the sugar?

You can reduce the sugar slightly, but this will affect both sweetness and texture. Very ripe bananas help compensate.

Why did my banana bread sink in the middle?

This can happen if the bread is underbaked or the oven door is opened too early. Always test with a skewer before removing.

Can I make this banana bread dairy-free?

Yes. Use dairy-free butter and a plant-based milk such as almond or oat milk.