For years, I have been searching and searching for the best banana bread recipe. I have tried countless recipes, always trying a new one whenever I had perfectly over-ripe bananas sitting in my fruit bowl, as I’d never quite found a recipe that was completely right.
I came close with this recipe, using this as my default whenever there was a need to use up leftover brown speckled bananas, but now I have found the holy grail. It’s a Mary Berry recipe, and like most of her cakes, she uses the all-in-one method; chucking everything into the bowl and giving it a good old mix. After 1 hour your house will be filled with the most glorious smell, and while amazing fresh from the over, if you can wait a day – this cake will be even better.
Oh Mary Berry, you never let me down.
This recipe is exactly what I want from a banana bread, firm yet moist and full of rich, deep flavour. Its the kind you could slice and slather in butter, if that’s what you desire, but it is perfect just on its own with a hot cup of coffee.
- 100g butter, softened
- 175g caster sugar
- 2 eggs
- 2 ripe bananas
- 225g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- Preheat the oven to 180oc and grease and line a regular size loaf tin
- Put all the ingredients into a large bowl and mix until all the ingredients are fully incorporated
- Pour into the loaf tin and bake in the oven for 1 hour, or until golden and a skewer in the middle comes out clean
- Leave to cool completely before slicing
– To keep dairy free, use dairy free butter such as flora freedom and dairy-free milk alternatives such as soy or oat milk.
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