Mary Berry Banana Loaf

Mary Berry’s Banana Loaf is made with ripe bananas, whole-wheat flour, self-rising flour, baking powder, margarine, light muscovado sugar, eggs, plain yogurt, currants, and milk. This delicious Banana Loaf recipe creates a tasty breakfast or snack that takes about 2 hours to prepare and can serve up to 8 people.

This Banana Loaf Recipe Is From Fast Cakes Cookbook by Mary Berry

Mary Berry Banana Loaf Ingredients

• 2 ripe bananas (mashed down with a fork)
• 1 cup (4 oz/100g) whole-wheat flour
• 1¼ cups (5 oz/150g) self-rising flour
• 1 level tsp baking powder
• ½ cup (4 oz/114g) margarine (from fridge)
• ¾ cup (6 oz/175g) light muscovado sugar
• 2 large eggs
• ½ cup plus 2 tbsp (5.3 oz/150g) plain yogurt
• 1 cup (5.2 oz/150g) currants
• 2 tbsp milk

How To Make Mary Berry Banana Loaf

1. Preheat the Oven: Preheat your oven to 350°F (Convection 320°F). Grease a 9 × 5 in (2 lb) loaf tin and line it with nonstick baking paper.
2. Mix Ingredients: Measure all the ingredients into a large bowl and beat well until thoroughly blended.
3. Bake the Loaf: Turn the mixture into the prepared tin and bake in the preheated oven for about 1½ hours, or until well risen. A skewer inserted into the center should come out clean.
4. Cool the Loaf: Leave the loaf to cool in the tin for about 15 minutes, then turn it out, remove the paper, and cool completely on a wire rack.
5. Serve: Slice and serve the banana loaf with butter.

Recipe Tips

• Use Very Ripe Bananas: Make sure the bananas are very ripe for the best taste and texture. Overripe bananas are sweeter and mash easily.
• Accurate Measurements: Use a kitchen scale to measure flour and sugar correctly to get the right texture.
• Check for Doneness: Stick a skewer into the middle of the loaf. If it comes out clean, the loaf is done. If not, bake a bit longer.
• Cool in the Tin: Let the loaf cool in the tin for about 15 minutes before moving it to a wire rack to prevent it from breaking.
• Mix Gently: Stir the ingredients until just blended to avoid making the loaf dense and heavy.

What To Serve With Banana Loaf?

This tasty Banana Loaf pairs well with butter, honey, or a dollop of yogurt. It can also be served alongside fresh fruit, such as berries or sliced apples, for a delicious breakfast or snack.

How To Store Leftovers Banana Loaf?

• Refrigerate: Let the Banana Loaf cool to room temperature, then wrap it in plastic wrap or put it in an airtight container. It will stay fresh in the fridge for up to 1 week.
• Freeze: After cooling completely, wrap the Banana Loaf tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To thaw, leave it out at room temperature for a few hours or overnight before eating.

How To Reheat Leftovers Banana Loaf?

• In The Oven: Preheat your oven to 350°F. Place leftovers banana loaf on a baking sheet and heat for about 10-15 minutes, or until warmed through.
• In The Microwave: Slice leftovers banana loaf and microwave on high for 20-30 seconds per slice, or until warm.
• In The Air Fryer: Preheat the air fryer to 350°F. Place leftovers banana loaf slices in the basket and air fry for 3-5 minutes until warmed.

Mary Berry Banana Loaf Nutrition Facts

Serving Size: 1 slice (from 8 servings)

• Calories: 200
• Total Fat: 9g
• Saturated Fat: 2g
• Cholesterol: 40mg
• Sodium: 160mg
• Potassium: 200mg
• Total Carbohydrate: 27g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Sultana Tea Loaf
• Mary Berry Cherry Loaf
• Mary Berry Ginger Loaf
• Mary Berry Banana Fruit Bread
• Mary Berry Irish Soda Bread