Mary Berry Banana Bread – Comforting, Foolproof, and Perfect for Overripe Bananas

This banana bread nearly defeated me the first time. I used three massive bananas because more banana = better banana bread, right? Wrong. It sunk in the middle like a soggy canoe. But after a few rounds of testing (and rescuing one loaf by turning it into banana-bread French toast), I finally landed on the version that works every time.

It’s soft but not squidgy, light but still full of banana flavour—and the crust goes that perfect golden brown you only get when the ratio’s just right. Let me show you how I fixed it.

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Why This One Works So Well

The genius of this banana bread is in its restraint. Where most recipes throw in yoghurt, spices, or three types of sugar, this one leans on basics—and balances them brilliantly. Here’s what surprised me most:

• The banana-to-batter ratio is spot on. You get that classic flavour without tipping into stodgy territory.
• A touch of milk smooths out the crumb. I tried skipping it once—big mistake. The texture turned oddly rubbery.
• It bakes evenly. No burnt crusts or raw centres, which can definitely happen with banana loaves.

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INGREDIENTS + WHY THEY MATTER

• 100g softened butter – Gives richness and moisture. I once swapped for oil and it lost that buttery warmth.
• 175g caster sugar – Sweetens, but not cloyingly. Brown sugar makes it heavier—nice, but different.
• 2 large eggs – Essential for structure. Skip and the whole loaf slumps.
• 2 very ripe bananas – The darker, the better. Mine were borderline black (and perfect).
• 225g self-raising flour – The self-raising is key for the gentle lift—plain flour + baking soda didn’t rise the same.
• 1 tsp baking powder – Gives it that extra push. I tried leaving it out once—it still rose, but the crumb was denser.
• 2 tbsp milk – Makes the batter pourable and helps keep the loaf tender.

Optional, but I’ve tested:

• 50g chopped walnuts – Lovely crunch. Toast them first for extra flavour.
• ½ tsp cinnamon – Adds warmth, especially if your bananas aren’t super ripe.
• Chocolate chips – I’ve done 75g of dark chocolate, and it turns this into pudding territory.

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Want to Change It Up? Here’s How

• Egg-Free? I swapped the eggs for 2 tbsp ground flaxseed + 6 tbsp water. It worked—but was a little denser.
• Gluten-Free? I tested with Doves Farm GF self-raising. Held up surprisingly well, though slightly more crumbly.
• Dairy-Free? Used sunflower spread and oat milk—texture was fine, just slightly less rich.
• Fruit Swaps: I’ve added chopped dates (lovely) and swapped one banana for mashed mango once. Bit rogue, but it worked.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soggy in the middle	Used huge bananas + underbaked	Use 2 medium bananas (about 225g peeled), and test with a skewer
Dense, rubbery texture	Overmixed after adding flour	Fold gently—stop as soon as the flour vanishes
Cracked top but raw inside	Oven too hot	Stick to 160°C fan, and place on middle shelf

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HOW TO MAKE MARY BERRY’S BANANA BREAD

1. Preheat your oven to 180°C (160°C fan). Line a 2lb loaf tin with parchment.
2. Cream the butter and sugar until pale and fluffy—don’t rush this. Takes me 2–3 minutes with a hand mixer.
3. Add the eggs one by one, beating well between each. If it curdles, don’t panic—it evens out once you add flour.
4. Mash the bananas (I use a fork) and fold them in. It’ll look a bit lumpy—don’t worry.
5. Sift in the flour and baking powder. Gently fold until just combined—don’t overmix.
6. Add the milk and any extras (nuts, choc chips, etc). Batter should be soft and drop off a spoon.
7. Spoon into tin, level the top. I sometimes sprinkle a few chopped walnuts over for texture.
8. Bake for 45–50 mins. Skewer should come out clean. If it browns too fast, foil the top for last 10 minutes.
9. Cool in tin for 10 mins, then lift out to cool on a rack. Slice when completely cool—warm slicing leads to crumbles.

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TIPS FROM MY KITCHEN

• I always weigh my bananas—2 small ones can really mess up the texture.
• My fan oven runs hot, so I bake it at 155°C and check at 43 minutes.
• If freezing, I slice first, wrap in parchment, then clingfilm. Makes it easy to defrost one piece at a time.
• I sometimes toast slices under the grill the next day—crispy edges, warm middle. Heaven.

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STORAGE + SERVING

• Room Temp: Keeps well for 2–3 days in an airtight tin.
• Fridge: Up to a week, but I zap it for 10 seconds before serving.
• Freezer: Up to 3 months. Slice, wrap, and label.
• Serve with: Tea, coffee, or Greek yogurt and berries for breakfast.

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FREQUENTLY ASKED QUESTIONS

Q: Can I make this with less sugar?
A: Yes, I’ve gone down to 140g and it’s still sweet enough, especially if your bananas are super ripe.

Q: Why is my banana bread dry?
A: Likely overbaked or not enough banana. Use a timer and check early. And don’t skimp on the milk!

Q: Can I double the recipe?
A: You can—but it’s better to bake two separate loaves than one deep one (hard to bake through).

Q: What bananas are too far gone?
A: If they’re black, fine. If they smell off or ooze liquid, bin them.

Q: Can I add a glaze or topping?
A: I’ve drizzled with melted dark chocolate once. Wildly indulgent—but utterly worth it.

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You May Also Like:

• Mary Berry Banana Fruit Bread
• Mary Berry Banana Muffins
• Mary Berry​ Banana And Honey Cake

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