Recipes Shmecipes
Mary Berrys, Banana Bread
A warming banana loaf recipe, made using the ripest bananas. This deliciously moist loaf cake, best served in thick slices, is one of Mary Berry's most popular recipes.
Intro
This is a lovely, moist loaf, which really doesn’t need to be buttered. It freezes extremely well. Any bananas left in the fruit bowl are ideal for this cake - the riper they are, the better.
- Level: Easy
- Prep Time: 15min
- Cook Time: 1hr
- Total time: 1.15hr
Ingredients
100g
butter, softend
175g
caster sugar
2
eggs
2
ripe bananas, mashed
1 tsp
baking powder
2
ripe bananas, mashed
Essential Kit
You will need a 900g (2lb) loaf tin, 17 x 9 x 9cm (6½ x 3½ x 3½in) base measurement.
Instructions
Lightly grease the loaf tin and line it with non-stick baking parchment. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Measure all the ingredients into a mixing bowl and beat for about 2 minutes, until well blended; an electric mixer is best for this but of course you can also beat by hand with a wooden spoon.
Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean.
Leave the cake to cool in the tin for a few minutes, then loosen with a small palette knife and turn the cake out. Remove the lining paper and leave on a wire rack to cool completely. Slice thickly to serve.