Some cakes you plan for.
This one happens because you have two sad bananas on the counter and no good reason not to bake.
Mary Berry’s Banana Loaf doesn’t mess around — it’s moist, rich, smells unbelievable in the oven, and comes together in one bowl without any fussy steps.
It’s the cake you make when you want real flavor without a recipe that bosses you around.
Why This Banana Loaf Works So Well
The bananas are doing most of the work here.
They bring moisture, richness, and natural sweetness straight into the batter. No need to drown it in butter or oil.
Self-raising flour saves you a juggling act with baking powder. Just scoop, stir, and trust it.
And because everything goes into one bowl, you’re mixing less and keeping the crumb tender and soft — exactly what you want from a good banana loaf.
Nothing tricky. Nothing fancy. Just the right stuff handled simply.
Ingredients (And Why They Matter)
- Butter: Soft, not melted — it’ll cream better and make a lighter loaf.
- Caster Sugar: Fine enough to blend fast without overmixing.
- Eggs: Add structure and a little bounce.
- Ripe Bananas: The blacker the better — seriously. That’s flavor.
- Self-Raising Flour: For lift without thinking about it.
- Baking Powder: A little insurance policy for a high rise.
- Milk: Just enough to loosen the batter.
How to Make It
1. Get Everything Ready
First things first: grab a 900g (2lb) loaf tin.
Grease it lightly and line it with parchment — no skipping.
Set your oven to 180°C (350°F) or Gas Mark 4 and let it preheat properly while you mix.
2. Mix It All Up
Toss the softened butter, caster sugar, eggs, mashed bananas, self-raising flour, baking powder, and milk into a big mixing bowl.
No need to be fancy — just dump it all in.
Take an electric mixer (or a strong wooden spoon if you’re old school) and beat it until it’s smooth. About two minutes is all it needs.
Don’t beat it to death — just until no dry flour is left hiding at the bottom.
3. Bake and Wait
Spoon the batter into the lined tin.
Level it out lightly with the back of a spoon — don’t overthink it.
Slide it straight into the oven and bake for around one hour.
You’ll know it’s done when the top is golden and a skewer poked dead center comes out clean — maybe a few crumbs, but no wet batter.
4. Cool It Down
Pull the tin out and let the loaf sit for 5 minutes or so.
It needs that time to set up a little.
Then lift it out gently and cool it completely on a wire rack before slicing.
Cut yourself a thick slice while it’s still just barely warm.
It’s the best moment.
Common Mistakes and How to Fix Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Loaf sinks in the middle | Oven not hot enough, batter too wet | Preheat properly, use very ripe but not watery bananas |
| Dry, crumbly texture | Overbaked or overmixed | Mix just until combined, watch your bake time |
| Pale top | Temperature too low | Stick to 180°C, middle of the oven |
| Dense and heavy | Used plain flour by mistake | Always use self-raising for proper lift |
What to Serve With It
- Soft butter and a little sprinkle of flaky salt
- A thick spoon of whipped cream
- Toasted and topped with peanut butter
- With nothing at all — it’s that good
How to Store and Reheat
Room Temp:
Wrap the loaf tightly. It stays moist for up to 3 days if you hide it from your family.
Freezer:
Wrap individual slices tightly in plastic, then tuck into a bag.
Lasts up to 3 months. Just grab a slice when you need one.
Reheating:
- Oven: Wrap a slice in foil, bake 10–15 minutes at 175°C.
- Microwave: 20–30 seconds at medium heat — just to warm it.
A Quick Bite of History
Banana loaf isn’t some ancient invention — it came about during the Great Depression when nobody wanted to waste anything, especially not ripe bananas.
Simple ingredients, smart bakers, and a whole lot of flavor for cheap.
Some things never go out of style.
Try More Mary Berry Recipes:
Mary Berry Banana Loaf
Description
Mary Berry’s Banana Loaf is the perfect answer when a couple of ripe bananas are staring at you from the counter.
Soft, moist, and rich with real banana flavor, it’s a one-bowl wonder you’ll make again and again.
Ingredients
Instructions
- Start by prepping your tin.
Grab a 900g (2lb) loaf tin, grease it lightly, and line it with parchment. Make sure the oven’s preheating too — 180°C (350°F) or Gas Mark 4. - Throw the softened butter, caster sugar, eggs, mashed bananas, self-raising flour, baking powder, and milk into a big mixing bowl.
No fancy order needed — just get it all in there. - Beat it together with an electric mixer, or a sturdy wooden spoon if you’re feeling strong.
Mix until everything’s just smooth — don’t spend forever at it. - Spoon the batter into your prepared tin. Smooth the top out lightly.
Slide it into the hot oven and let it bake for about one hour. - Check it with a skewer — it should come out clean with maybe a crumb or two sticking. If it’s good, pull it out.
- Let the loaf cool in the tin for 5 minutes, then lift it out gently and cool fully on a wire rack.
- Slice thick. Serve happy.
Notes
- Super-ripe bananas give the richest flavor — don’t be scared if they’re black on the outside.
- Mix until just combined — too much stirring makes a tough loaf.
- If it’s getting dark on top but still wet inside, cover loosely with foil and keep baking.
- This loaf freezes like a dream. Slice it first for easy one-piece defrosts later.