Mary Berry's 15-minute banana bread recipe comes out 'moist' and full of flavour
Mary Berry's 15-minute banana bread recipe comes out 'moist' and full of flavour
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Banana bread, the versatile and much-loved teatime treat, comes in countless variations, featuring everything from chocolate chips to lashings of icing. But for those craving that traditional, fuss-free delight, Mary Berry has the ideal recipe in her 'Simple Cakes' cookbook. "This is a lovely, moist loaf which really doesn't need to be buttered," Mary explained. "It freezes extremely well. "Any bananas left in the fruit bowl are ideal for this cake - the riper they are, the better.".
Quick to prep in just 15 minutes and requiring only an hour in the oven, this banana bread is easy to whip up at home, reports the Express. Here's Mary Berry's fail-safe banana bread recipe. Ingredients. Method. Preheat your oven to 180°C (Gas Mark 4), and ready your loaf tin by greasing it with butter and lining it with parchment paper. Place all the ingredients into a mixing bowl and blend for two minutes until completely combined—for best results, Mary suggests using an electric mixer, though a wooden spoon will serve you well too.
Pour the mixture into the tin, evening out the top, then pop it in the oven for one hour, or until it has beautifully risen and sports a golden-brown colour. To ensure perfection, stab the centre with a toothpick—if it comes out spotless, your banana bread is ready. If it's covered in batter, give it a little longer in the oven. Once your banana bread is baked to perfection, let it cool in the tin for a bit. Then, with the help of a palette knife, gently loosen the loaf, flip it out and peel away the parchment paper.
