If you love banana bread that feels properly homemade, this one delivers the classic comfort you want with a soft, close crumb and a beautifully golden crust. It’s gently sweet, rich with banana flavour, and stays moist for days, which makes it ideal for baking ahead. The method is straightforward and beginner-friendly, using simple ingredients and one bowl. From start to finish, set aside about 1 hour 20 minutes, including cooling time.
Ingredients
For the banana bread
- Unsalted butter: 100g, softened
- Caster sugar: 175g
- Eggs: 2 large
- Very ripe bananas: 3 medium (about 300g peeled weight), mashed
- Vanilla extract: 1 tsp
- Self-raising flour: 225g
- Baking powder: 1 tsp
- Bicarbonate of soda (baking soda): 1/2 tsp
- Fine salt: 1/4 tsp
- Milk: 2 tbsp
Optional add-ins
- Chopped walnuts or pecans: 75g
- Chocolate chips: 75g (swap for nuts, or use half and half)
- Ground cinnamon: 1/2 tsp (for a warmer, spiced loaf)
For the tin
- Butter: for greasing
- Baking parchment: for lining
How to Make Banana Bread (Mary Berry-Style)
- Prepare the oven: Preheat the oven to 180°C (160°C fan) / 350°F. Grease a 2lb (900g) loaf tin and line it with baking parchment, leaving a little overhang so you can lift the loaf out easily.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and caster sugar until lighter in colour and fluffy. This helps the loaf rise and keeps the crumb tender.
- Add the eggs: Beat in the eggs one at a time, mixing well after each addition. If the mixture looks like it might curdle, add a spoonful of the flour and continue.
- Stir in the bananas: Add the mashed bananas and vanilla extract, then mix until evenly combined. The batter will look looser at this stage, which is exactly right.
- Add the dry ingredients: Sprinkle in the self-raising flour, baking powder, bicarbonate of soda, and salt. Fold gently until you no longer see dry flour. Keep it light-handed so the loaf stays soft, not heavy.
- Loosen with milk and add extras: Stir in the milk, then fold through chopped nuts or chocolate chips if using. Make sure they are evenly distributed so every slice gets a bit of texture.
- Bake: Spoon the batter into the tin and level the top. Bake for 50 to 60 minutes, until the loaf is well risen and a skewer inserted into the centre comes out clean or with a few moist crumbs (not wet batter).
- Cool properly: Leave the loaf in the tin for 10 minutes, then lift it out using the parchment and place it on a wire rack. Let it cool fully before slicing for neat slices and the best texture.
- Slice and serve: Use a serrated knife and gentle sawing motion to slice. If you want an extra treat, toast slices lightly and add butter.
Tips for the Best Banana Bread
Why did my banana bread sink in the middle?
The most common causes are underbaking, too much banana, or opening the oven door early. Bake until a skewer comes out clean and the centre feels set when gently pressed. If your bananas are very large, stick to the suggested weight rather than the number.
How do I keep banana bread moist, not greasy?
Use properly ripe bananas and measure the butter accurately. Overmixing can also make the loaf feel heavy. Fold the flour in gently and stop as soon as it’s combined.
How can I stop the top from getting too dark?
Every oven runs slightly differently. If the loaf is browning quickly, loosely tent the top with foil for the last 15 to 20 minutes of baking. Keep the loaf on the middle shelf for more even heat.
Can I make it more flavourful without making it sweeter?
Yes. Add 1/2 teaspoon cinnamon, a pinch of nutmeg, or a small handful of toasted nuts. A good pinch of salt also sharpens the banana flavour and stops the loaf tasting flat.
Serving Suggestions
- Warm slice with a thin layer of butter
- With Greek yogurt and a drizzle of honey for breakfast
- Toasted, topped with peanut butter or almond butter
- Alongside fresh berries and coffee or tea
Storage
Room temperature
Store the cooled loaf in an airtight container (or wrap well) for 3 to 4 days. If your kitchen is warm, keep it somewhere cool and out of direct sunlight.
Refrigerator
You can refrigerate it for up to 6 days, tightly wrapped. Bring slices to room temperature before eating, or toast gently to bring back that soft texture.
Freezing
Freeze the whole loaf or individual slices for up to 3 months. Wrap in cling film, then a layer of foil, or use a freezer bag. Defrost at room temperature, or toast slices straight from frozen.
Nutrition
- Calories: 290 kcal
- Carbohydrates: 42 g
- Protein: 5 g
- Fat: 12 g
- Saturated fat: 7 g
- Sodium: 220 mg
Nutrition values are estimates and will vary based on ingredients, brands, and portion size.
FAQs
Can I make this with plain flour instead of self-raising?
Yes. Replace the self-raising flour with 225g plain flour and increase the baking powder to 3 tsp total. Keep the bicarbonate of soda as written for a good rise and a tender crumb.
How ripe should the bananas be for the best result?
Very ripe is best, think heavily speckled or almost black skins. Riper bananas mash more easily, taste sweeter, and give the loaf its signature moist texture.
Why is my banana bread dry even though I followed the recipe?
Dry banana bread is usually caused by overbaking or measuring too much flour. Use a kitchen scale if possible, check the loaf 5–10 minutes before the end of baking time, and cool it properly before slicing.
Can I add chocolate chips or nuts, and how much should I use?
Absolutely. Fold in about 75g chocolate chips or 75g chopped walnuts/pecans (or 50g of each). Tossing them in a teaspoon of flour can help prevent them sinking.
What loaf tin size should I use?
A standard 2lb (900g) loaf tin is ideal. If your tin is smaller, you may have a little extra batter, and if it’s larger, expect a slightly shorter loaf and start checking for doneness a little earlier.
Can I freeze banana bread, and should I slice it first?
Yes, it freezes beautifully for up to 3 months. Slicing before freezing is handy for quick portions, just wrap slices well so they don’t dry out.
Mary Berry-Style Banana Bread
Course: DessertCuisine: BritishDifficulty: Easy10
slices15
minutes55
minutes80
minutes290
kcal1
hour10
minutesMoist, tender banana bread with a soft crumb and golden crust, made with ripe bananas and an easy all-in-one method. Perfect for using up those speckled bananas on the counter.
Ingredients
100g unsalted butter, softened
175g caster sugar
2 large eggs
3 medium very ripe bananas (about 300g peeled weight), mashed
1 tsp vanilla extract
225g self-raising flour
1 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1/4 tsp fine salt
2 tbsp milk
75g chopped walnuts or pecans (optional)
Butter, for greasing the tin
Baking parchment, for lining
Directions
- Preheat the oven to 180°C (160°C fan) / 350°F. Grease and line a 2lb (900g) loaf tin with baking parchment.
- In a large bowl, beat the softened butter and caster sugar until light and creamy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas and vanilla extract.
- Fold in the flour, baking powder, bicarbonate of soda, and salt until only just combined.
- Mix in the milk, then fold through the nuts if using.
- Spoon the batter into the tin and level the top. Bake for 50–60 minutes until well-risen and a skewer comes out clean.
- Cool in the tin for 10 minutes, then lift out and cool fully on a wire rack before slicing.
Notes
- Use very ripe bananas for the best flavour and moist crumb.
- If the top is browning too quickly, loosely cover with foil for the last 15 minutes.
- For a lighter texture, avoid over-mixing once the flour goes in.
