Mary Berry Banana Loaf

I’ll be honest, the first time I made Mary Berry’s banana loaf, I thought it would be just another banana bread. You know the type—nice enough, a bit dry by day two, and mostly made just to use up those browning bananas giving you side-eye on the counter.

But this one caught me off guard.

I baked it on a rainy Tuesday with the last of my muscovado sugar and a tub of plain yogurt that was two days from its expiration date. I under-mixed it (on purpose, because I’ve overbeaten one too many loaves before), and threw in currants even though I wasn’t totally convinced. The result? An oddly brilliant, almost cake-like loaf—dense in the best way, with a rich, slightly malty flavour and a soft crumb that actually stayed moist for three days.

That first loaf cracked beautifully across the top, but the second one I overfilled and it volcanoed right over the tin. Let me show you how I fixed that—and why this banana loaf has earned a permanent spot in my bake-again list.

Why This One Works So Wel

Unlike a lot of banana breads that lean oily or overly sweet, this version gets its tender crumb from a mix of yogurt and margarine (yes, margarine—don’t flinch, it works). The light muscovado sugar adds this gorgeous depth I didn’t expect, almost toffee-like.

Most recipes skip the wholewheat flour, but it adds just the right chew. I tested one batch with all white flour and it was a bit bland, to be honest. That 50/50 flour blend brings balance: soft, but not floppy.

Also—the currants. I almost left them out. Glad I didn’t. They give lovely little pops of tart-sweet and stop the loaf from being too one-note.

INGREDIENTS + WHY THEY MATTER

• Ripe Bananas – The spottier, the better. Sweeter and mashier = better texture and flavour.
• Whole-wheat Flour (100g) – Adds nutty depth and structure. Skipping it makes the loaf softer but less interesting.
• Self-rising Flour (150g) – Lifts the loaf without extra faff. Makes it light without fuss.
• Baking Powder (1 tsp) – Extra insurance for rise. The wholemeal flour needs the boost.
• Margarine (114g) – Fridge-cold marg blends into the batter without melting, giving a surprisingly airy crumb.
• Light Muscovado Sugar (175g) – Adds molassesy richness. I tried soft brown sugar—it’s fine, but not as complex.
• Eggs (2 large) – Standard structure-givers. Room temp blends best.
• Plain Yogurt (150g) – Moisture without greasiness. I tested Greek yogurt—it works too but makes it denser.
• Currants (150g) – Little flavour bombs. I soaked them once in tea for extra oomph—not essential but lovely.
• Milk (2 tbsp) – Just loosens the mix a bit. Makes for a smoother batter.

Ingredient Swaps That Hold Up

• No currants? Use raisins or chopped dried figs. I tried both—figs are lush, raisins are fine.
• Want it egg-free? I tested with 2 tbsp ground flax + 6 tbsp water. The rise was slightly lower but texture stayed moist.
• Dairy-free? Swap yogurt with oat yogurt and marg with a vegan block like Flora Plant. Worked well in my test—just slightly softer.
• Gluten-free? Honestly, not great. I tried with a GF blend and it turned out gummy. Needs more tinkering.

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

What Went Wrong	Why It Happens	How to Fix It
Overflowed in the oven	Overfilled the tin	Fill ¾ full max, or use a larger tin
Dense and heavy	Overmixed the batter	Beat just until combined—lumps are fine
Fruit sank	Didn’t dry currants after rinsing	Pat dry or toss with a bit of flour

HOW TO MAKE MARY BERRY’S BANANA LOAF

1. Prep the tin – Grease and line a 2lb loaf tin (mine’s old and slightly battered, but it still does the job). Preheat the oven to 350°F (or 320°F fan).
2. Mash bananas – Until smooth-ish but still a bit lumpy. You want texture.
3. Combine all ingredients – Dump everything into one big bowl. Yes, everything. Beat until just blended—don’t go wild.
4. Pour and smooth – Pour into the tin and level off the top.
5. Bake – 1 hour 30 mins or until a skewer comes out clean. Mine usually needs about 1 hour 25, but check from 1 hour 20.
6. Cool in tin – Let it sit for 15 minutes, then lift out and cool fully on a wire rack. Resist slicing hot—let it settle.

TIPS FROM MY KITCHEN

• I toss the currants in a teaspoon of flour—they stay suspended better.
• My fan oven runs hot, so I check at 1 hour 20 and cover with foil if browning too fast.
• I mash the bananas with a fork, not a blender—over-mashing makes it gummy.
• I bake on the middle shelf—top shelf browned unevenly.

STORAGE + SERVING

• Keeps: 3 days airtight at room temp, a week in the fridge.
• Freezes: Beautifully. Wrap tightly in cling film and foil. Defrost overnight.
• Reheat: 20 seconds in the microwave is perfect. Add butter.
• Serve with: Strong tea, a scoop of yogurt, or a drizzle of honey.

FAQs – Real Query Answers

Q: Can I use butter instead of margarine?
A: Yes—unsalted works. The crumb is slightly richer, but you’ll lose a bit of that airy texture.

Q: Why is my banana loaf dry?
A: Overbaking or not enough banana. Weigh them after peeling—about 200g mashed is ideal.

Q: Can I skip the currants?
A: Yes, but I’d suggest swapping in something with texture—nuts, dates, or even chocolate chips.

Q: Can I double this recipe?
A: I tried it once. Works in a large Bundt tin—needs 1 hour 45 and watch the middle closely.

Q: What size tin do I need?
A: A standard 2lb loaf tin (9×5 inches). Fill no more than three-quarters full.

Try More Recipes:

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