1 week Ago By [email protected] (Steffan Rhys)
Mary Berry reigns supreme in the baking world, her recipes a perfect blend of simplicity and scrumptiousness. Her banana bread has emerged as one of the easiest of her offerings, ready to pop out of the oven in just sixty minutes. All it requires is a quick weigh-in and mix of a few staples before baking.
Those who've had the pleasure of tasting it have been generous with their praise. On BBC Good Food, the recipe has scored an impressive 4.5 stars out of five.
The Happy Foodie's users are equally enamoured, awarding it top marks and highlighting it as a "quick and easy" bake yielding "delicious result". A reviewer was so pleased they declared it the "best banana bread I have ever made", reports the Express . It can be savoured as a quick snack or breakfast, contains all the natural benefits of bananas (though admittedly accompanied by a fair share of sugar and butter), and when you bake it yourself, you sidestep all those ultra-processed ingredients that often lurk in store-bought treats.
' As it happens, I ditched sugar and processed food this year — now I can't live without these three foods . Ingredients: Mary Berry's banana cake To make Mary Berry 's banana bread, you'll need a 900g (2lb) loaf tin, taking the measurements of 17x9x9cm as your guide. 100g (4oz) butter, softened 175g (6oz) caster sugar 2 eggs 2 ripe bananas, mashed 225g (8oz) self-raising flour 1 tsp baking powder 2 tbsp milk Method: Mary Berry's banana cake Lightly grease the loaf tin and line it with non-stick baking parchment.
Pre-heat the oven to 180°C/350°F/Gas Mark 4. Measure all the ingredients and add them all into a mixing bowl. Beat for about two minutes, until well blended (an electric mixer will be best for this but you can also beat it by hand with a wooden spoon).
Spoon the mixture into the prepared tin and level the surface. Bake for about one hour, until well-risen and golden brown (you know it's cooked when you can insert a skewer or knife into the centre of the cake and it comes out clean). Leave the cake to cool in the tin for a few minutes, then loosen it and remove it.
Remove the lining paper and leave the loaf on a wire rack to cool completely. Slice to serve as thick as you like — you can add butter but it's also delicious without!.
