Mary Berry’s banana bread recipe has become a staple for home bakers seeking reliability and simplicity. The recipe, featured on BBC Food, promises a small but perfectly formed loaf loaded with chocolate chips, with an optional drizzle of melted chocolate on top.
To prepare, preheat the oven to 160°C (140°C fan) and line a 2lb loaf tin with baking paper. Mash a peeled banana with a fork in a mixing bowl, then add the remaining cake ingredients except the chocolate chips. Beat with an electric whisk until smooth, stir in the chocolate chips, and spoon the mixture into the tin, levelling the top.
Bake for 40 to 45 minutes until well risen, golden brown, and shrinking from the sides of the tin. Allow to cool for 10 minutes before turning out onto a wire rack. For decoration, melt 100g of dark chocolate and spoon it over the top. Mary also suggests adding 100g of pecans or walnuts for extra crunch.
Key tips include avoiding opening the oven during baking to prevent sinking and using the correct tin size. Many bakers find doubling the recipe works well in a 2lb loaf tin, ensuring consistent results every time.
