Mary Berry Banana Loaf

This easy Mary Berry Banana Loaf is a delightful treat perfect for breakfast or a snack. Moist and fluffy, it’s made with ripe bananas and packed with currants, making it a nutritious choice. Feel free to customize it with your favorite nuts or spices for an added twist!

Ingredients Needed

• 2 ripe bananas, mashed down with a fork
• 1 cup (4 oz/100g) whole-wheat flour
• 1¼ cups (5 oz/150g) self-rising flour
• 1 level tsp baking powder
• ½ cup (4 oz/114g) margarine, from fridge
• ¾ cup (6 oz/175g) light muscovado sugar
• 2 large eggs
• ½ cup plus 2 tbsp (5.3 oz/150g) plain yogurt
• 1 cup (5.2 oz/150g) currants
• 2 tbsp milk

How To Make Banana Loaf

1. Preheat the oven: Preheat the oven to 350°F (Convection 320°F). Grease a 9 × 5 in (2 lb) loaf tin and line it with nonstick baking paper.
2. Mix ingredients: Measure all the ingredients into a large bowl and beat well until thoroughly blended.
3. Bake the loaf: Turn the mixture into the prepared tin and bake in the preheated oven for about 1½ hours, or until well risen. A skewer inserted into the center of the loaf should come out clean.
4. Cool the loaf: Leave to cool in the tin for about 15 minutes, then turn out, remove the paper, and cool completely on a wire rack.
5. Serve: Serve in slices with butter.

Recipe Tips

• Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your loaf will be. Look for bananas with lots of brown spots.
• Don’t overmix the batter: Mix just until the ingredients are combined to keep the loaf tender and fluffy. Overmixing can make it dense.
• Check for doneness: Since ovens can vary, start checking the loaf around 1 hour. Insert a skewer in the center; it should come out clean when done.
• Cool in the tin first: Allow the loaf to cool in the tin for about 15 minutes to help it set and prevent breaking when you remove it.

How To Store Leftovers?

• Refrigerate: First, let the leftover banana loaf cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 1 week.
• Freeze: To freeze, wrap the banana loaf tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It will keep well for up to 3 months. To thaw, simply remove it from the freezer and let it sit at room temperature for a few hours before serving.

Nutrition Facts

Serving Size: 1 slice (60g)

• Calories: 196
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 26mg
• Sodium: 181mg
• Potassium: 80mg
• Total Carbohydrate: 33g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Fruit Cake Loaf
• Mary Berry Smoked Salmon Roulade
• Mary Berry Turkey And Ham Pie
• Mary Berry Leftover Turkey Pie