Mary Berrys Banana Bread Recipes

MARY BERRY'S BANANA BREAD

Mary Berry's banana bread image

Mary Berry's banana bread recipe is small, but perfectly formed and loaded with chocolate chips. You can double this classic loaf cake recipe if you have lots of bananas to use up.

Provided by Mary Berry

Yield Serves 6-8

Number Of Ingredients 10

Ingredients

1 ripe banana (peeled weight 100g/4oz)
1 tbsp milk
50g/2oz soft butter or baking spread
75g/3oz plain flour
75g/3oz caster sugar
½ tsp bicarbonate of soda
½ tsp baking powder
1 free-range egg
50g/2oz dark chocolate chips
50g/2oz dark chocolate

Steps:

Preheat the oven 160C/140C Fan/Gas 3. Grease and line a 450g/1lb loaf tin with non-stick baking parchment.
Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients (except the chocolate chips) and beat with an electric hand whisk until combined and smooth.
Stir in the chocolate chips and spoon the mixture into the prepared loaf tin. Level the top.
Bake for 40-45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown.
Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.
For the decoration, break the chocolate into small pieces and add to a heatproof bowl.
Melt the chocolate in the bowl over a pan of simmering water (ensuring that the bowl does not touch the water). Stir regularly, until almost completely melted, then remove from the heat. The heat of the bowl will melt any remaining lumps.
Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf. Set aside for the chocolate to set. Slice and serve.

BANANA LOAF

Banana Loaf image

A warming banana loaf recipe, made using the ripest bananas. This deliciously moist loaf cake, best served in thick slices, is one of Mary Berry's most popular recipes.

Provided by Mary Berry

Categories Afternoon Tea, Snack

Time 1h15m

Number Of Ingredients 1

Ingredients

Banana

Steps:

You will need a 900g (2lb) loaf tin, 17 x 9 x 9cm (6½ x 3½ x 3½in) base measurement. Lightly grease the loaf tin and line it with non-stick baking parchment. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Measure all the ingredients into a mixing bowl and beat for about two minutes, until well blended; an electric mixer is best for this but of course you can also beat by hand with a wooden spoon. Spoon the mixture into the prepared tin and level the surface. Bake for about one hour, until well risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean. Leave the cake to cool in the tin for a few minutes, then loosen with a small palette knife and turn the cake out. Remove the lining paper and leave on a wire rack to cool completely. Slice thickly to serve. Get your copy of Simple Comforts, Mary Berry's essential new guide to comfort cooking. Featuring over 120 delicious, foolproof recipes, including a whole chapter of Mary's favourite new bakes and puds:

BANANA BERRY BREAD

Banana Berry Bread image

This banana bread has no butter or oil because the amount of berries makes it super moist! If you want a very berry bread (or muffin) this is your recipe!

Provided by Stacey Mcellen

Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes

Time 2h15m

Yield 16

Number Of Ingredients 12

Ingredients

2 ½ cups white sugar
3 large eggs, lightly beaten
3 ripe bananas, mashed
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 ½ cups chopped strawberries
2 cups fresh blueberries
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon baking powder
1 dash ground nutmeg

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
Pour sugar and lightly beaten eggs into a large bowl and mix well. Add bananas, vanilla extract, and lemon juice. Stir in strawberries. Fold in blueberries.
Combine flour, baking soda, cinnamon, baking powder, and nutmeg in a medium bowl. Mix with a fork. Add to wet ingredients, slowly folding in until moist. Pour into the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool for 20 minutes in the pans and then turn out onto a cooling rack for 30 minutes before eating.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 58.2 g, Cholesterol 34.9 mg, Fat 1.4 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 108.1 mg, Sugar 36.6 g

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