Name: Mary Berry Banana Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Ingredients: 3 very ripe medium bananas approximately 300g peeled weight; 175g self-raising flour; 100g caster sugar; 75g unsalted butter softened; 2 large eggs; 1 tsp baking powder; 1 tsp vanilla extract; pinch of fine sea salt; 1 small banana halved lengthways optional for topping; 1 tsp demerara sugar for sprinkling

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This Mary Berry banana bread recipe produces a dense, moist loaf with a tender crumb, a lightly golden crust, and a warm, caramelised banana flavour that deepens as the bread cools. The inside stays soft and almost fudge-like near the centre, while the top forms a gently cracked surface with a pale golden-brown finish.

This version relies on very ripe bananas to deliver natural sweetness and moisture without any additional flavourings or complicated techniques. It works well as an everyday bake, a packed-lunch treat, or a simple afternoon slice served with butter. The recipe is forgiving and consistent, which makes it a strong choice for less experienced bakers. From start to finish, it is ready in around 1 hour 10 minutes.

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Ingredients

For the Loaf

3 very ripe medium bananas (approximately 300g peeled weight)
175g self-raising flour
100g caster sugar
75g unsalted butter, softened
2 large eggs
1 tsp baking powder
1 tsp vanilla extract
Pinch of fine sea salt

To Finish

1 small banana, halved lengthways (optional, for topping)
1 tsp demerara sugar, for sprinkling

How to Make Mary Berry Banana Bread

Prepare the tin and oven

Heat the oven to 170°C (150°C fan) and grease a 900g (2lb) loaf tin, then line it with a strip of baking parchment along the base and up the long sides. This makes it easier to lift the finished loaf cleanly from the tin once baked.

Mash the bananas

Peel the ripe bananas and place them in a large mixing bowl. Mash thoroughly with a fork until almost smooth, with only small lumps remaining. The darker and softer the bananas, the more sweetness and moisture they bring to the batter.

Cream the butter and sugar

Add the softened butter and caster sugar to the mashed bananas. Beat together using a wooden spoon or electric hand mixer until the mixture becomes slightly paler and the sugar has begun to dissolve into the butter, about 2 minutes.

Add the eggs and vanilla

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. If the mixture looks slightly curdled at this stage, do not worry as the flour will bring it back together.

Fold in the dry ingredients

Sift the self-raising flour and baking powder directly over the wet mixture, then add the pinch of salt. Fold everything together gently using a large metal spoon or spatula until just combined with no visible streaks of flour. Avoid over-mixing, as this can make the loaf dense and tight rather than soft and open.

Transfer to the tin and add the topping

Pour the batter into the prepared loaf tin and smooth the surface gently with the back of a spoon. If using the optional banana topping, lay the two halved pieces cut-side up along the centre of the batter, then sprinkle the demerara sugar evenly over the surface.

Bake the loaf

Place the tin on the middle shelf of the oven and bake for 50 to 55 minutes, until the loaf is well risen, golden on top, and a skewer inserted into the centre comes out clean. If the top begins to colour too quickly after 35 minutes, lay a loose sheet of foil over the tin without pressing it down.

Cool before slicing

Leave the loaf to cool in the tin for 10 minutes, then lift it onto a wire rack using the parchment. Allow it to cool for at least a further 20 minutes before slicing. Cutting too early causes the crumb to compress and can make the centre appear underbaked even when it is not.

Tips for the Best Banana Bread

01 Why is my banana bread still wet in the middle after the recommended baking time? +−

Very large or unusually watery bananas can add too much liquid to the batter, which extends baking time. Return the loaf to the oven in 5-minute increments and test again with a skewer each time until it comes out completely clean.

02 Why did my banana bread sink in the middle after baking? +−

Sinking almost always happens when the oven door is opened too early, causing a sudden drop in temperature before the structure has set. Leave the loaf undisturbed for the first 40 minutes of baking, and make sure the oven is fully preheated before the tin goes in.

03 How do I stop the top of my banana bread from becoming too dark before the inside is cooked? +−

Lay a sheet of foil loosely over the top of the tin once the loaf has had 35 minutes in the oven. This slows the surface colour without trapping steam or affecting the rise.

04 Why does my banana bread have a dense, rubbery texture rather than a soft crumb? +−

Over-mixing after the flour is added develops too much gluten, which creates a tight, elastic texture. Fold the batter only until the flour disappears and stop as soon as it looks uniform, even if the batter appears slightly uneven.

05 My bananas are not very ripe yet. Will the bread still taste right? +−

Underripe bananas lack the natural sugars needed for the characteristic deep, sweet flavour. To speed up ripening, place unpeeled bananas on a baking tray and bake at 150°C for 15 to 20 minutes until the skins turn black, then allow them to cool completely before using.

Serving Suggestions

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Serve a thick slice warm from the oven with a generous spread of good salted butter, which melts into the crumb and balances the sweetness of the banana.

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Pair a slice with a strong cup of builder’s tea or an Assam brew for a classic mid-morning break that needs nothing else alongside it.

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Toast a slice lightly and top with a spoonful of smooth peanut butter and a few thin slices of fresh banana for a more substantial snack.

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Serve as a relaxed pudding with a small scoop of vanilla ice cream and a drizzle of dark runny honey over the top.

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Cut into neat fingers and arrange on a board alongside fresh fruit for a simple afternoon tea spread that works for all ages.

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Storage

Up to 3 Days

Room Temperature

Store the cooled loaf wrapped in baking parchment or placed in an airtight container at room temperature for up to 3 days.

Up to 5 Days

Refrigerator

Wrap the loaf tightly in cling film or keep it in a sealed container in the fridge for up to 5 days. Bring it to room temperature for 20 minutes before serving, as chilling can firm up the crumb considerably.

Up to 3 Months

Freezing

Slice the cooled loaf, wrap individual slices in cling film, and place them in a labelled freezer bag for up to 3 months. Defrost slices at room temperature for around an hour, or warm them briefly in a low oven straight from frozen.

Nutrition

Calories

245

kcal per serving

36g

Carbohydrates

Protein

Fat

Saturated Fat

120mg

Sodium

Nutrition values are estimates based on approximate ingredient quantities and may vary depending on the specific brands used, the exact size of the bananas, and the number of slices the loaf is cut into.

FAQs

Can I use plain flour instead of self-raising flour in this banana bread? +−

Yes. Replace the self-raising flour with 175g plain flour and increase the baking powder to 2 teaspoons. The rise and texture will be very similar, though the loaf may be very slightly denser depending on how fresh the baking powder is.

Can I make this banana bread recipe ahead of time? +−

The loaf actually improves after a day as the flavour deepens and the crumb settles into a moister texture. Bake it the day before and store it wrapped at room temperature, then slice and serve as needed over the following couple of days.

Can I add nuts or chocolate chips to this banana bread? +−

Both work well. Stir through up to 75g of roughly chopped walnuts or dark chocolate chips at the end of mixing, just before pouring into the tin. Walnuts add a slightly bitter crunch that contrasts nicely with the sweet crumb.

What size tin works best for this banana bread recipe? +−

A standard 900g (2lb) loaf tin is the correct size for this quantity of batter. A smaller tin will cause the loaf to overflow, while a larger tin will produce a flat loaf that bakes too quickly and dries out.

Can I use oil instead of butter in this Mary Berry banana bread? +−

Sunflower or light vegetable oil can replace the butter at the same quantity by weight (75g or approximately 75ml). The loaf will be slightly more moist and will keep a little longer, though the flavour will be less rich and slightly more neutral than with butter.

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Conclusion

This Mary Berry banana bread recipe is a reliable, no-fuss bake that delivers a consistently moist, flavoursome loaf using straightforward ingredients found in most kitchen cupboards. It makes one 900g loaf, which cuts into approximately 8 to 10 slices depending on thickness. The method is simple enough for a first-time baker while still producing a result that holds up well over several days.

Whether baked fresh for the weekend or prepared a day ahead for the week, this loaf earns its place as a kitchen staple. If this recipe was helpful, feel free to share it with someone who bakes at home. For another comforting classic that pairs warm fruit with simple technique, take a look at the Mary Berry rhubarb and ginger crumble recipe.