Mary Berry Banana Fruit Bread

Right—confession time. The first time I made Mary Berry’s banana fruit bread, I got cocky. “It’s just banana bread,” I thought, as I casually tipped in my ingredients and gave it a good enthusiastic whisk. What came out was a banana brick. Tasty, yes—but dense, heavy, and oddly gluey in the middle.

But once I slowed down, respected the recipe (and stopped trying to beat it into submission), I finally got what Mary intended: a golden, tender loaf with just the right amount of sweetness, pops of chewy fruit, and that soft banana hug of a crumb. It’s now one of my go-to bakes when the bananas go spotty—and I’ll show you what finally fixed it for me.

Why This One Works So Well

Most banana bread recipes lean either too cake-y or too wet—but this one strikes the perfect balance because of the dried fruit. The sultanas and apricots don’t just add chew and natural sweetness—they absorb just enough moisture from the batter to help the whole loaf set properly.

Also: muscovado sugar. Game changer. It brings a soft caramel warmth that plain white sugar just can’t match. I tried making this once with all caster sugar—it worked, but it didn’t sing.

INGREDIENTS + WHY THEY MATTER

• Overripe Bananas (200g) – Adds moisture, natural sweetness, and a gentle banana aroma. The blacker the skin, the better.
• Light Muscovado Sugar (75g) – Deepens flavour and keeps it moist. I’ve swapped it for brown sugar when I ran out—it’s close, but muscovado is better.
• Caster Sugar (75g) – Balances the muscovado for a lighter texture and sweeter top crust.
• Butter (115g) – Richness and structure. I tried oil once. Regret.
• Self-Raising Flour (225g) – Saves you the faff of adding extra leavening—though plain flour + 2 tsp baking powder works too.
• Milk (2 tbsp) – Helps loosen the batter just enough for a tender crumb.
• Sultanas (55g) – Chewy and juicy after baking. Soak them in a bit of hot tea first for extra plumpness.
• Dried Apricots (30g) – Sweet-tart bursts that balance the mellow banana.
• Eggs (2) – Bind everything together and help rise.

Making It Yours (Without Ruining It)

• No Apricots: Try chopped dates or cranberries. Cherries look lovely but made mine a bit too sweet.
• Gluten-Free? I tested with Doves Farm GF self-raising and added ½ tsp xanthan gum—held together beautifully.
• Egg-Free: Mashed banana does some lifting, but 2 tbsp of yogurt per egg worked best in tests. Texture’s softer, but still good.
• Nutty Version: Add 50g chopped walnuts or pecans with the fruit. I love pecans with apricot.

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

What Went Wrong	Why It Happens	How to Fix It
Loaf too dense	Overmixed the batter	Mix gently—just until combined
Fruit sank to the bottom	Didn’t toss in flour first	Lightly coat fruit in a spoon of flour
Raw patch in the middle	Underbaked or too much banana	Check at 1 hour with skewer, use weighed banana

HOW TO MAKE MARY BERRY’S BANANA FRUIT BREAD

1. Preheat the oven to 160°C (140°C fan) / 325°F / Gas 3. Grease and line a 2lb loaf tin.
2. Cream butter and sugars until fluffy. I use an electric hand whisk and beat for a good 2–3 minutes.
3. Add mashed bananas and eggs. Mix until smooth and combined.
4. Sift in the flour and baking powder (if using plain flour). Add the milk and gently fold with a spatula.
5. Toss sultanas and apricots in a spoonful of flour, then fold them in last.
6. Spoon into tin and level the top. Bake for 1 hr–1 hr 20 mins. If it browns too fast, cover loosely with foil.
7. Cool in the tin for 10 minutes, then lift out onto a wire rack. Dust with icing sugar once cool (optional, but lovely).

TIPS FROM MY KITCHEN

• I microwave the bananas for 30 seconds if they’re under-ripe—it softens and sweetens them fast.
• My loaf tin is an old metal one from my nan—lined with parchment, it gives the best crust.
• For a shinier top, I sometimes brush the baked loaf with a bit of warm apricot jam.
• Don’t skip the skewer test—mine once looked perfect but was raw in the centre.

STORAGE + SERVING

• Keeps for up to 5 days in an airtight tin—actually improves by day 2.
• Freezes well: wrap in cling film and foil. Thaws in about 2–3 hours at room temp.
• To serve: Toasted with butter is heaven. Or with Greek yogurt and honey for breakfast. Or just warm and plain with tea.

FAQs – Real Query Answers

Q: Can I use fresh fruit instead of dried?
A: I tested it with chopped fresh apple—it made the loaf too wet. Stick to dried for best structure.

Q: Can I make this without sugar?
A: I tried reducing both sugars by 30g—it worked, just less sweet. Don’t cut it all or you lose structure and flavour.

Q: My loaf cracked on top—is that bad?
A: Not at all! A cracked top is normal for banana bread and often a good sign it’s baked through.

Q: Can I double the recipe?
A: You can—but bake it in two tins. A giant loaf won’t cook evenly.

Try More Mary Berry Recipes:

• Mary Berry Drop Scones
• Mary Berry Flapjacks
• Mary Berry Raspberry Pavlova
• Mary Berry Chocolate Cappuccino Tart
• Mary Berry’s Chocolate Yoghurt Cake