How To Make Banana Bread Mary Berry
- November 25, 2021
Remove the lining paper and leave on a wire rack to cool completely.Featuring over 120 delicious, foolproof recipes, including a whole chapter of Mary's favourite new bakes and puds:. .
Zoella tweaked Mary Berry's banana bread recipe to perfection
Zoe Sugg is one keen baker, and at the beginning of lockdown, the popular YouTube star took to the kitchen to make banana bread and filmed it for her Instagram followers.Dressed in a springtime co-ord by Fabienne Chapot, the 30-year-old told her followers that she had used Mary Berry's chocolate chip banana bread, but tweaked it by doubling up the ingredients to make a slightly bigger loaf.Plus, she covered the top of her loaf with demerara sugar - a tip from her mum - to give it a little crunch.RELATED: Mary Berry shares chocolate and beetroot cake recipe inspired by Prince Louis.During the video, Zoe complained to her boyfriend Alfie that her chocolate chips had dropped to the bottom of the loaf, and her fans rushed to the comments section to advise her to coat the chocolate chips in flour before adding into the loaf mixture. .
Mary Berry's Banana Loaf – Queen of Everything
I have used several different recipes before, but most call for 3 bananas and I only have 2… but no fear – Mary comes up trumps!Lightly grease a 2lb loaf tin, then line the base and sides with baking parchment.Measure all ingredients into a mixing bowl and beat for about 2 minutes, until well blended.Bake in the pre-heated oven for about 1 hour, until well risen and golden brown.A fine skewer inserted in the centre should come out clean if the loaf is ready.This was so easy to make and delicious, and there wasn’t much left of it by the time it was cooled on the rack! .
The seeds and sugar topping adds crunch and nuttiness.The cakes freeze well.Bananas also freeze really well.To make one large cake, use a 900g (2lb) loaf tin and bake for 50–60 minutes. .
Mary Berry's banana bread recipe
Mary Berry’s banana bread is a great recipe for kids because it simply mixes everything together in one bowl.I’ve said it before and I’m sure I’ll say it again but those tend to be the easiest bakes for kids and certainly mean less washing up!We’ve used this Mary Berry recipe for inspiration, but still added our own twist.I love a bit of cinnamon in my banana loaf so we’ve also added that in alongside some sultanas.For an extra twist, we’ve also turned this recipe into easy, single portion banana bread muffins.Because you’re mixing everything together it also doesn’t really matter the order you add everything which is one less thing to worry about.Bananas ripen more quickly in a brown paper bag, so you can put a few in one, fold down the top and wait a day or two.They’ll blacken and sweeten in the oven, and when you’re ready to use them, simply peel them a little and scoop out the fruit.If you have overripe bananas but no time to bake, simply peel them and wrap them in cling film or pop them in a freezer bag.It’ll make them easier for to mash to add your your banana loaf.As an Amazon Associate I earn from qualifying purchases.. You will not be charged anything extra for this.Preheat you oven to 180C/160C Fan / 350F and grease and line a 2lb loaf tin.When your kids are cracking eggs, get them to do it in a small bowl first before adding it in, just in case they get shell in.I also tend to keep a spare empty bowl on hand so the kids can put the shell in there – it stops them just dumping it on the worktop.It’s ready when it’s risen, turned golden brown and a metal skewer inserted into the middle comes out clean.Remove it from the oven and leave it to cool in the tin for a few minutes before removing it from the tin, taking off the baking paper and leaving it to cool on a wire rack.5 from 3 votes Print Recipe Pin Recipe Prep Time 20 mins Cook Time 50 mins Total Time 1 hr 10 mins Course Afternoon tea Cuisine British Servings 8 slices Calories 313 kcal Ingredients 100 g (½ cup) butter, softened.100 g (½ cup) sultanas Instructions Preheat you oven to 180C/160C Fan / 350F and grease and line a 2lb loaf tin.Bake the banana bread Pour your mixture into your prepared loaf tin.It's ready when it's risen, turned golden brown and a metal skewer inserted into the middle comes out clean.I’ve linked this recipe up to #BakingCrumbs with Jo’ Kitchen Larder and Apply to Faceblog #CookBlogShare:. .
Mary Berry's Holiday Banana Cake
Hey everyone :)What can I say about banana bread ... it's moist, it's tasty, it's easy to make, it's a brilliant cake!I was sitting at home on Friday - and I had been thinking for ages that I hadn't baked or cooked anything.Cut into slices and serve plain or spread with butter.- Overripe bananas make the best cake - so leave them to brown or ripen for a few days before making the cake.- I like a well done loaf - I love the crisp, crunchiness it gets - but just adjust to the time to how you like it.- Some people like to sprinkle brown sugar on top of the cake before baking that way it get a crunchy top too.- You could also add chop chips (white, dark or milk) to jazz the loaf up a bit. .
Mary Berry's Banana Bread
As an amazon associate, we earn commission at no additional cost to you if you click through and make a purchase.As an amazon associate, we earn commission at no additional cost to you if you click through and make a purchase.Looking in my cookbooks as well as the internet, I discovered three Mary Berry's recipes for banana bread.Banana and Honey Teabread from Mary Berry's "Ultimate Cake Book", page 142, that I have at home.Banana Loaf from the book Mary Berry's Simple Cakes that I found on the website the Happy Foodie.Banana Chocolate Chip Loaf, from the Great Sport Relief Bake Off and published on BBC Food website.It calls for grated nutmeg, lemon zest, and honey — the perfect flavours for the cold winter months.The recipe also asks for self-raising flour with an additional teaspoon of baking powder, margarine instead of butter, two bananas, sugar and eggs.The recipe method has an unusual first step; combine flour, nutmeg and butter in a large bowl using finger-tips until it creates even, fine crumbs.After that, the recipe follows with Mary Berry's usual - all in one method: add all ingredients into the bowl with mashed bananas and "beat well until evenly mixed".Mary Berry is a big fan of her all in one method that she uses in her famous victoria sponge recipe.It saves time and makes the process of preparing a cake incredibly simple even for a beginner baker.I baked the honey banana bread on 180°C (fan assisted program, as the recipe doesn't specify the setting) for 60 minutes.It was less than 1 ¼ hours suggested in the recipe, but the testing skewer came out clean, and the colour of the cake was spot on too.The list continues with two bananas, butter, sugar, eggs and a couple of tablespoons of milk.The recipe method asks to mash the banana then add all ingredients into a bowl and beat them until they are evenly mixed.First appeared on the Great Sport Relief Bake Off, now published on BBC Food website.The most significant difference, compared to the two previous loaves, is the type of flour and the amount used in this banana bread.On the other hand, the Banana Chocolate Chip Loaf recipe is using plain flour with a small amount of baking powder and bicarbonate soda instead.With simple ingredients and easy to follow instructions, this banana bread makes a very nice everyday cake.A small issue I have with this banana bread is that the dark chocolate chips tend to sink to the bottom of the cake (as you can see in the pictures).To improve the issue I recommend to make the batter mix thicker by not adding 2 tablespoons of milk.It gives the cake batter a good lift and creates a light sponge.It was Mary Berry's recipe that inspired me to make this light chocolate banana bread.It has a perfect balance of sweet banana, bitter flavour of dark chocolate and fragrant orange aroma.Over the last 3 weeks, I made 7 banana loaves to try different flavours and test the best ratios of the ingredients.After the experiments with dark and milk chocolate as well as orange flavour, vanilla and cinnamon, we agreed that chocolate-orange-vanilla combination was our favourite.The goal was to find the perfect ratios of the components to give me a light and moist sponge.It's not the main ingredient in this recipe, but its flavour makes a significant difference, and it also caused me quite a headache.I also adjusted the recipe ingredients to make the batter thicker and tested three different methods to find a solution.That's not a problem if you don't mind the consistency of the mix, however, if you are aiming for the thicker batter, this can spoil your attempts.I am using the same combination of plain flour with baking powder and bicarbonate of soda like is in the Banana and Chocolate Chip Loaf recipe.Bicarbonate of soda is a leavening agent that becomes activated once it's mixed with liquid and an acidic ingredient.That's why I decided to add more acidity to the recipe to enhance the rising capabilities of bicarbonate of soda.The first step of the creaming method is to beat softened butter with sugar until pale and airy.Another reason for testing the creaming method was that I wanted to see if it makes a difference in the batter thickness and better distribution of chocolate pieces.If you use very cold butter or eggs or both, you won't be able to make a well-combined mix, and the difference in temperature can cause the batter to curdle too.In general, all banana cakes require longer baking time compared to some other types of sponges.If you take the banana bread out of the oven too soon, it will more likely collapse and create dense streaks in the sponge.To ensure the cake is completely sound I also recommend testing the sponge with a skewer (it should come out clean and dry).If you are looking for a super simple everyday bake, I recommend Mary Berry’s Banana and Chocolate Chip Loaf, but on the next occasion make sure you try our extra light Orange Banana Bread with Dark Chocolate. .
Mary Berry Banana Bread Recipe – What Jessica Baked Next
Banana bread is one of my favourite things to bake so I was shocked when I discovered I hadn’t yet shared a banana bread recipe with you, I figured it was time to share our family favourite recipe.With this recipe you can experiment with different add-ins, sometimes I will even add a couple of handfuls of chocolate chips or nuts such as pecans or walnuts to the batter.Simply just double the recipe below and spread the cake batter into a lined 9 x 13-inch (23 x 33cm) tin.Using a wooden spoon or a handheld electric mixer, beat all the ingredients together for about 2 minutes until well combined.Alternatively, cream the butter and sugar until fluffy and smooth for about 2-3 minutes.Fold through the mashed banana, flour and baking powder until completely incorporated.Check the banana bread is cooked all the way through by inserting a wooden skewer or cake tester into the centre, if it comes out clean without any uncooked batter remaining then the banana bread is completely baked.Remove from the tin and leave to cool set over a wire rack.Feel free to add chocolate chips or chopped nuts if you’d like.You could even decorate the top of the banana bread with nuts or stud with chocolate chips, I’m going to try that next time!Try adding a teaspoon or so of ground cinnamon, ginger or mixed spice.This recipe requires a full hour baking, check the banana bread after 45 minutes of baking, if it’s colouring too much then cover the top with a piece of aluminium foil to prevent it browning any further. .