Mary berry all in one banana loaf
Mary berry all in one banana loaf is a simple and delicious recipe that combines the classic flavors of ripe bananas, cinnamon, and vanilla in one moist and flavorful cake. The recipe is easy to follow as all the ingredients are mixed together at once, making it perfect for novice bakers or those short on time. The end result is a comforting and satisfying treat that can be enjoyed any time of day – whether as an afternoon snack with tea or coffee or as a dessert after dinner.
Why people also love?
People love Mary Berry’s all-in-one banana loaf because it is a simple yet delicious recipe that combines classic flavors of ripe bananas, cinnamon and vanilla in one moist and flavorful cake. It’s easy to make with just one bowl and perfect for novice bakers or those short on time.
The recipe also provides a great way to use up overripe bananas that might otherwise go to waste. Moreover, the end result is a comforting and satisfying treat that can be enjoyed any time of day – whether as an afternoon snack with tea or coffee or as a dessert after dinner. Finally, Mary Berry is known for her reliable recipes which always turn out well – so people trust her expertise when trying new recipes like this one!
Ingredients:
- 100g softened butter
- 175g caster sugar
- 2 large eggs
- 2 ripe bananas, mashed
- 225g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- A pinch of salt
- A dash of ground cinnamon
Instructions
- Preheat: Set your oven to 180°C (160°C for fan ovens) or gas mark 4.
- Prepare the Tin: Grease a 2-pound loaf tin with butter or line it with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and caster sugar together until the mixture is light and fluffy.
- Incorporate Eggs: Add the eggs one by one, beating well after each addition to ensure a smooth mixture.
- Add Bananas: Stir in the mashed bananas until they are fully integrated into the batter.
- Combine Dry Ingredients: Sift the self-raising flour, baking powder, salt, and cinnamon into the bowl, and gently fold them into the wet ingredients.
- Mix in Milk: Pour in the milk and stir until the batter is smooth and well combined.
- Fill the Tin: Pour the mixture into the prepared loaf tin, smoothing the top with a spatula or spoon.
- Bake: Place in the preheated oven and bake for about 1 hour, or until a skewer inserted into the center comes out clean.
- Cool: Let the loaf cool in the tin for about 5 minutes, then transfer it to a wire rack to cool completely.
Quick Facts
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 15 minutes
- Difficulty: Easy
- Cuisine: British
- Category: Baking/Dessert
- Equipment Needed: Mixing bowl, measuring cups and spoons, spatula or spoon, two-pound loaf tin, oven.
- Yield: One large loaf (about ten slices)
- Serving Suggestions : Serve sliced with a cup of tea or coffee as an afternoon snack or enjoy it as a dessert after dinner.
Expert Tips & Tricks:
- Use overripe bananas to get the best flavor in your cake.
- Don’t overmix the batter once you’ve added the flour; this can make your cake dense and tough.
- You can add chopped nuts like walnuts or pecans to the batter for some extra texture and flavor.
- If you want a more pronounced cinnamon flavor, increase the amount of cinnamon used in the recipe.
Nutrition Information (per serving):
- Calories: 311 kcal
- Fat: 11.6g
- Saturated Fat: 6.9g
- Carbohydrates: 47.5g
- Fiber: 1.3g
- Sugar: 26.4g
- Protein: 4.2 g
Presentation:
You can present your banana loaf by slicing it into even pieces and arranging them on a plate or cake stand with some fresh fruit like sliced bananas or strawberries on top for added color and freshness!
Variations and substitutions:
Variations:
- Chocolate chips: Add 1/2 cup of chocolate chips to the batter before baking.
- Blueberry: Fold in 1 cup of fresh blueberries into the batter for a fruity twist.
- Nutella swirl: Swirl 1/4 cup of Nutella into the top layer of your banana loaf before baking.
Substitutions:
- Flour: You can use whole wheat flour instead of self-raising flour, just add an extra teaspoon (5ml) of baking powder per 150g (5oz) whole wheat flour used.
- Sugar: Swap caster sugar with brown sugar or coconut sugar if you prefer. Remeber that this may change the flavor slightly.
- Butter: Use margarine or vegetable oil as a substitute for butter. If using margarine, make sure it’s softened before mixing with the other ingredients. If using vegetable oil, use 1/2 cup of oil instead of butter and mix it in with the mashed bananas.
Recommendations and notices:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with brown spots on them.
- Don’t overmix: Overmixing can lead to a tough and dense loaf. Mix until just combined, then stop.
- Check doneness: To check if your banana bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs attached, it’s ready.
- Cool before slicing: Allow your banana bread to cool completely in the pan before removing it and slicing it. This will prevent crumbling or falling apart when sliced.
FAQ
Yes, you can freeze the banana bread. Seal it in plastic wrap or aluminum foil and put it in a freezer-safe container. It will keep well for up to 3 months.
Yes, you can add chopped nuts such as walnuts or pecans to the batter before baking.
The prep time is about 10 minutes and baking time is around 1 hour. So in total, it should take approximately 1 hour and 10 minutes.
Yes, you can use this same recipe to make banana muffins. Just pour the batter into a greased muffin tin and bake for about 20-25 minutes or until a toothpick comes out clean.
Yes, you can easily use frozen bananas in this recipe. Just make sure to thaw them completely before mashing and using in the recipe.
