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A Mary Berry banana bread sliced, on a serving plate
cookingwithmykids

Mary Berry's banana bread

5 from 4 votes
This 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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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Afternoon tea
Cuisine: British
Calories: 313
Ingredients Method Video

Ingredients
  

  • 100 g (½ cup) butter, softened
  • 175 g (¾ cup) caster sugar
  • 2 eggs
  • 2 bananas
  • 225 g (1 + ½ cup) self raising flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 100 g (½ cup) sultanas

Method
 

  1. Preheat you oven to 180C/160C Fan / 350F and grease and line a 2lb loaf tin.
Mix everything together
  1. Get your kids to measure everything out in a small bowl before adding it to a large mixing bowl or freestanding mxier.
  2. 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. Mix it all for a minute or two until it is well mixed.
Bake the banana bread
  1. Pour your mixture into your prepared loaf tin. Use a spatula to scrape it out of your bowl and level the surface.
  2. 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.
  3. 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.

Video