Mary Berry Banana Bread Recipe

Have you ever wondered why some banana bread recipes rise above the rest? Mary Berry's classic take on this beloved treat isn't just another recipe in the endless sea of banana bread variations. You'll find her version strikes the perfect balance between simplicity and sophistication, making it a standout choice for both novice bakers and seasoned pros. While countless bakers experimented with banana bread during the 2020 lockdown, Berry's time-tested recipe has earned its reputation through years of consistent results and subtle refinements. If you're ready to discover what makes this particular recipe a cut above, you're in for quite a journey.

History

Two key figures shaped this recipe's history: Mary Berry herself, who popularized it through her decades of work on British television, and the traditional British teatime culture that embraced banana bread as a staple.

You'll find that banana bread's journey in British baking gained momentum during the 1970s, when Mary Berry began featuring simplified versions of classic recipes on television. She's known for taking complex bakes and making them accessible to home cooks, and this banana bread recipe exemplifies her approach.

While banana bread originated in America during the 1930s Great Depression, when housewives didn't want to waste overripe bananas, it's Berry's adaptation that transformed it into a British teatime favorite. Her version appeared in several of her cookbooks throughout the 1980s and 1990s, gaining particular attention during her tenure on "The Great British Bake Off" from 2010 to 2016.

You can trace the recipe's evolution through Berry's various publications, where she gradually simplified it to the five-ingredient version many use today. This streamlined approach has made it one of the most frequently baked items in British homes, especially during the 2020 lockdown when banana bread experienced a significant revival.

Recipe

Mary Berry's simplified banana bread recipe transforms overripe bananas into a deliciously moist loaf that's perfect for breakfast, tea time, or as a comforting snack. This five-ingredient version maintains the essence of a traditional banana bread while being incredibly easy to prepare.

Ingredients:

• 3 very ripe bananas, mashed
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 large eggs
• 1 stick (113g) unsalted butter, melted

Preheat oven to 350°F/175°C and line a 9×5 inch loaf pan with parchment paper. In a large bowl, mix mashed bananas with melted butter and eggs until well combined, then fold in flour and sugar until just mixed, being careful not to overmix.

Pour batter into the prepared pan and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.

The key to achieving the best flavor is using very ripe bananas with dark spots on the peel, as these provide maximum sweetness and depth of flavor. If the top of the bread starts browning too quickly during baking, cover it with aluminum foil to prevent burning.

The bread actually tastes better the next day, as the flavors continue to develop, and can be stored at room temperature for up to three days when properly wrapped in foil or plastic wrap.

Cooking Steps

Let's explore how to make this classic banana bread step by step.

First, you'll combine your mashed bananas, melted butter, and beaten eggs in a large bowl.

Then, gently fold in your flour and sugar mixture until just combined.

Pour your batter into a parchment-lined loaf pan and bake at 350°F for 50-60 minutes until golden brown and a skewer comes out clean.

Step 1. Combine Wet Ingredients Together

Begin by combining your mashed ripe bananas with the melted butter in a large mixing bowl, stirring until well incorporated.

You'll want to ensure your bananas are thoroughly mashed to prevent any large chunks from remaining in the final bread. The melted butter should be slightly cooled to avoid cooking the eggs in the next step.

Once you've achieved a smooth banana-butter mixture, crack in your two large eggs.

Mix these wet ingredients together until they're fully combined, but don't overmix. You'll notice the mixture becoming slightly lighter in color and more uniform in consistency. If you spot any stubborn banana lumps at this stage, you can use the back of your spoon to press them against the side of the bowl.

The temperature of your ingredients matters here – they should all be at room temperature for the best results.

If you've just taken your eggs from the refrigerator, let them sit in warm water for a few minutes before adding them to the mixture. This ensures even incorporation and helps create the tender, moist texture that Mary Berry's banana bread is known for.

Step 2. Mix Flour and Sugar

With your wet ingredients thoroughly combined, the next step brings together the dry components of your banana bread. In a separate medium bowl, measure out 2 cups of all-purpose flour and 1/2 cup of granulated sugar.

Use a whisk or fork to mix these dry ingredients together, ensuring there aren't any sugar clumps and the flour is evenly distributed.

You'll now need to carefully incorporate these dry ingredients into your wet mixture. Add the flour-sugar combination gradually, about one-third at a time, to prevent flour clouds and ensure even mixing.

Don't dump all the dry ingredients in at once, as this can lead to lumpy batter and flour pockets in your finished bread.

Remember Mary Berry's crucial tip: don't overmix the batter. You'll want to fold the dry ingredients in just until they're incorporated – a few small lumps are perfectly fine.

Overmixing will develop the gluten in the flour, resulting in a tough, dense banana bread instead of the tender, moist texture you're aiming for.

Once you can't see any more dry flour, your batter is ready for the pan.

Step 3. Add to Lined Pan

Transferring your prepared banana bread batter into the pan requires careful attention to ensure even distribution and proper baking. Once you've mixed all ingredients thoroughly, pour the batter into your parchment-lined 9×5 inch loaf pan in a steady stream, starting from the center and working your way outward.

Use a rubber spatula to scrape down the sides of your mixing bowl, making sure you don't leave any batter behind. Gently tap the filled pan against your counter a few times to release any trapped air bubbles and to help the batter settle evenly.

If needed, use your spatula to smooth the top of the batter, creating a level surface that'll ensure uniform baking. Don't overfill the pan – you'll want to leave about an inch of space at the top to allow for rising.

If you notice any batter on the sides of the pan above the parchment paper, wipe it clean with a paper towel. This prevents any burnt edges that could affect the bread's appearance and taste. Your banana bread is now ready for the oven.

Step 4. Bake Until Golden Brown

Your perfectly prepared banana bread batter now needs the right baking conditions to transform into a golden-brown masterpiece. Place your loaf pan on the center rack of your preheated 350°F/175°C oven, ensuring there's enough space for proper air circulation.

You'll need to bake the bread for 50-60 minutes, but don't rely solely on timing. Watch for visual cues: the top should turn a rich golden brown, and the bread will begin to pull away slightly from the pan's sides.

If you notice the top browning too quickly, simply cover it with aluminum foil to prevent burning while allowing the center to continue baking.

To test for doneness, insert a skewer or thin knife into the center of the loaf. It should come out clean or with just a few moist crumbs. If you see wet batter, continue baking in 5-minute intervals until done.

Once baked, let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Don't slice it while it's hot – waiting allows the texture to set properly and makes for cleaner cuts.

Step 5. Cool Before Slicing

Patience plays a crucial role in the final moments of banana bread preparation. Once you've removed your banana bread from the oven, you'll need to let it cool properly to achieve the perfect texture and ensure clean, beautiful slices.

Let the bread rest in its pan for about 10 minutes after taking it out of the oven. This initial cooling period allows the structure to set and prevents the loaf from breaking apart when you remove it.

After 10 minutes, carefully lift the bread out of the pan using the parchment paper overhang and transfer it to a wire cooling rack.

You'll want to resist the temptation to slice into the warm bread immediately. Instead, allow it to cool completely for at least 45 minutes to an hour. During this time, the bread's internal temperature will gradually decrease, and its texture will continue to develop.

If you cut into it too soon, you'll end up with a gummy, compressed texture rather than the light, fluffy slices you're aiming for. Once it's completely cool, you can slice and serve your banana bread.

Final Thoughts

Making Mary Berry's banana bread is one of the most rewarding ways to use up those overripe bananas sitting on your counter. This simplified five-ingredient recipe proves that you don't need a complex list of ingredients to create something truly delicious.

The recipe's forgiving nature means you'll get consistent results, even if you're new to baking. You'll find that this bread's versatility makes it perfect for various occasions – from breakfast to afternoon tea.

It's also an excellent make-ahead option since the flavors actually improve overnight. If you're looking to experiment, you can add nuts, chocolate chips, or a sprinkle of cinnamon, though the classic version stands perfectly well on its own.

Remember that the key to success lies in using properly ripened bananas – the darker and spottier, the better. You'll get the most intense banana flavor and natural sweetness this way.

Whether you're serving it fresh from the oven or enjoying it over the next few days, this banana bread recipe delivers a reliable, comforting treat that'll have everyone asking for seconds.

Frequently Asked Questions

Can I Substitute Butter With Vegetable Oil in This Recipe?

Yes, you can substitute vegetable oil for butter using a 1:1 ratio. You'll still get a moist bread, though you'll miss the rich buttery flavor and might notice a slightly different texture.

Will Frozen and Thawed Bananas Work for This Banana Bread?

You'll be amazed – frozen bananas are absolutely perfect for this! They're actually super mushy and incredibly sweet when thawed, making them ideal for banana bread. Just drain off any excess liquid before using them.

What's the Minimum Number of Bananas Needed for Good Results?

You'll need at least 2 large bananas for decent results, but using all 3 gives you the best flavor and moisture. Don't skimp, as the bananas provide essential sweetness and texture to your bread.

Can I Add Nuts or Chocolate Chips Without Altering Baking Time?

Like stars in a night sky, nuts or chocolate chips add delightful sparkle without disrupting the journey. You can add up to 1 cup of either mix-in while keeping your baking time the same.

Is It Possible to Make This Recipe Gluten-Free With Alternative Flour?

You can make this gluten-free using a 1:1 all-purpose gluten-free flour blend. You'll get similar results, though the texture might be slightly denser. Just make sure your blend contains xanthan gum for best results.