If you’re looking for a quick and easy banana bread recipe, Mary Berry has got your back. This is super easy to make and if a cake includes fruit then the calories just don’t count, magic! This is a fool proof recipe, you can mix and match however you want. Throw in some chocolate chips, blueberries or raspberries, whatever takes your fancy really! This time I chose white chocolate chips. Read below for recipe and instructions. Here’s what you will need:
100 grams of softened butter
175 grams of caster sugar
a pinch of salt
2 medium sized eggs
2 bananas (the riper, the better!)
225 grams of self raising flour
1 tea spoon of baking powder
2 table spoons of whole milk
First of all you will need a loaf tin, you can usually buy these in most large supermarkets. Pre-heat your oven to 180 degrees. Get mashin’ those banana’s pop them into a large bowl with the butter, two eggs, caster sugar and the milk. Mix with an electric whisk until nicely combined.
Now add in the baking powder and the self raising flour, mix again until the mixture comes together nicely. Fold in white chocolate chips (as many as your heart desires, really!) Pour the mixture into the loaf tin, being careful not to overfill the tin.
Pop the tin in the oven for around 45 minutes to an hour, I always check it around the 45 minute mark and place a knife into the centre of the loaf, if the knife comes out clean it’s done, if not then it might need a little longer. Try to bear in mind this cake is super moist, so crumbs and melted chocolate chips may show on the knife not necessarily meaning it’s undercooked.
This banana bread stays moist for days on end, even longer if you wrap it in tinfoil. I sprinkled the top with icing sugar and voila! Enjoy with a big mug of tea or a cold glass of milk, whatever you fancy! Shout out to queen Mary Berry, for a super simple, tasty recipe.