Easy Banana Cake Recipe Mary Berry

Mary Berry’s Banana Bread is foolproof, super easy and always delicious. A fabulous way to use the brown bananas no one wants to eat!

I have SO MANY banana bread recipes on this site, but there’s always room for one more! Especially if this banana bread recipe is based on Mary Berry’s banana loaf.

I always think of Mary Berry as the queen of baking – especially the queen of fuss-free baking. The Mary Berry Baking Bible was the first baking book I really relied on and still use a decade later.

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This is a classic banana bread recipe which is foolproof and incredibly easy. A moist yet firm banana loaf that is delicious cut into thick slices and spread with a little butter.

The most important ingredient is bananas of course! I buy bunches of bananas now and again when my kids suddenly LOVE them.

Their love of bananas lasts all of two seconds before they ignore them completely… meaning I now have a bowl of brown ripe bananas that need to be used up or binned.

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The good news is that the riper the banana the yummier the banana bread! So make sure to put them to good use by making this recipe.

The remaining ingredients are pantry staples: self raising flour, sugar, eggs and butter. A little ground cinnamon and vanilla or almond extract are great additions if you have them.

I like to add some Demerara sugar on top to add a lovely crunch… you can experiment with nuts and seeds also.

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Full measurements and instructions can be found on theprintable recipe cardat the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Start by mashing the bananas – either using a fork or by blitzing in a food processor or mini chopper. Put the mashed bananas into a mixing bowl.

Add the softened butter, eggs and any extracts then top with the sugar, flour and ground cinnamon. Beat with an electric hand mixer until the batter is smooth, using a spatula to scrape the bottom and sides of the bowl as needed.

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Spoon the batter into a lined loaf pan (I used a 450g/1 lb pan but I think you can easily get away with a 900g / 2lb pan). Sprinkle it with a little Demerara sugar for a lovely bit of crunch!

Bake for one hour or until the banana bread is golden and risen and a skewer inserted in the centre comes out clean. Lift onto a wire rack to cool before slicing and serving. You can drizzle the banana bread with some butter sauce for extra deliciousness if you like!

The bananas in the loaf keep it fresh for several days at room temperature in a cake tin. Do not store your banana loaf in the fridge as it will harden and become stale.

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You can also slice the bread and freeze it, wrapped well, for up to three months. Toast the banana bread slice directly from frozen and spread with butter… utter bliss!

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Calories: 328 kcal | Carbohydrates: 47 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 65 mg | Sodium: 115 mg | Potassium: 144 mg | Fiber: 1 g | Sugar: 29 g | Vitamin A: 481 IU | Vitamin C: 2 mg | Calcium: 32 mg | Iron: 1 mgMary Berry’s banana breadThis Mary Berry banana bread is really tasty and moist. If you’ve got over ripe bananas in your fruit bowl (like we often do) this is a great way of using them up.

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Banana bread is one of my all time favourite bakes We’ve made a lot of them over the years and I have my go to recipe but once in a while I like to try a new banana loaf. Mary Berry’s banana bread is a great recipe for kids because it simply mixes everything together in one bowl. I’ve said it before and I’m sure I’ll say it again but those tend to be the easiest bakes for kids and certainly mean less washing up!

This Mary Berry banana loaf is really tasty and moist. If you’ve got over ripe bananas in your fruit bowl (like we often do) it’s a great way of using them up.

As this uses the ‘all in one’ method it’s a great, easy banana loaf for kids. They can help measure everything out before mixing it all togther in your mixing bowl. Because you’re mixing everything together it also doesn’t really matter the order you add everything which is one less thing to worry about.

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The riper the banana the better when it comes to baking. If it’s turning brown, or already brown then it’s perfect. When bananas turn brown, they become much sweeter which is exactly what you want for banana bread.

You’re unlikely to be able to buy overripe bananas, perfect for banana loaf in the supermarket, and if you don’t have any brown bananas in your fruit bowl, you might want to make your own. Bananas ripen more quickly in a brown paper bag, so you can put a few in one, fold down the top and wait a day or two. If you have an apple, pop that in and the bananas will ripen even quicker.

If you can’t wait a few days for your bananas to ripen, try baking them in the oven before you make your banana bread. Pop them on a baking tray and baking them for 15-20 minutes at 150C / 300F. They’ll blacken and sweeten in the oven, and when you’re ready to use them, simply peel them a little and scoop out the fruit.

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Yes. If you have overripe bananas but no time to bake, simply peel them and wrap them in cling film or pop them in a freezer bag. They’ll keep for a few months. When you’re ready to use them thaw them out before adding them to your recipe. You can chop the bananas up before you freeze them if you want to be able to use small portions – once you’ve chopped them freeze them on a baking tray for a few hours before putting them in a freezer bag.

Thawed bananas are a bit soft and watery, but that’s fine. It’ll make them easier for to mash to add your your banana loaf.

I love banana bread on it’s own, or served warm with a little bit of butter. If you like you can add a little bit of cinnamon or some sultanas.

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You can check whether your banana loaf is ready by inserting a toothpick, metal skewer or sharp knife into the middle. It should come out clean, or with just a few crumbs on it. If there is a lot of wet batter still on it when you check, pop it back in the oven for 5-10 minutes.

Banana bread is a loaf rather than a ‘bread’ so you don’t need to knead and mix the dough to develop the gluten. In fact, if you do overmix it it can lose it’s lightness and become too dense or rubbery. To avoid this, stop mixing it the batter together once it’s nice and smooth.

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Get your kids to measure everything out in a small bowl before adding it to a large mixing bowl or freestanding mixer.

We used a baking spread rather than butter, but if your butter isn’t soft, give it a quick blast in the microwave – not enough to melt it, just enough to make it easier to mix.

When your kids are cracking eggs, get them to do it in a small bowl first before adding it in, just in case they get shell in. I also tend to keep a spare empty bowl on hand so the kids can put the shell in there – it stops them just dumping it on the worktop.

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Young children can easily help prepare the bananas. If you use the very ripe bananas, they should be really easy to mash before you add them to your bowl.

Once you’ve measured everything out, mix it all together using the k paddle of your freestanding mixer, a hand held mixer, or some wooden spoons.

Bake the banana loaf for 50 minutes – 1 hour. It’s ready when it’s risen, turned golden brown and a metal skewer inserted into the middle comes out clean.

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Remove it from the oven and leave it to cool in the tin for a few minutes before removing it from the tin, taking off the baking paper and leaving it to cool on a wire rack.

This Mary Berry banana bread is really tasty and moist. If you've got over ripe bananas in your fruit bowl (like we often