Banana bread is a great way to use up unsightly bananas, and according to Mary Berry, this recipe works with even the ripest kind.
Whether you’re making the loaves to enjoy for breakfast or saving a sweet slice for tea time, there are so many benefits.
The popular cake is a good source of fibre, which can aid in digestion, regulate blood sugar levels, and promote satiety.
Sharing the classic bake on her website, Mary Berry claimed: “These lovely well-risen, light-textured moist cakes are perfect for when the bananas are over-ripe in the fruit bowl and no one is keen on eating them!
“The seeds and sugar topping adds crunch and nuttiness.”
Mary Berry’s banana bread recipe
Prepare two 450g loaf tins with butter followed by a layer of greaseproof paper, then preheat the oven to 180C.
Next, mash the ripe bananas in a bowl with a fork. The chunkier the banana is mashed, the more texture in the final loaves.
Measure the butter, sugar, flour and bicarbonate of soda into a large bowl, then add the eggs and mashed bananas.
Beat everything with an electric hand wish until light and combined before spooning everything evenly between the two prepared tins.
Bake both cakes in the middle shelf of the oven for 35–40 minutes or until well risen, and golden. Use a skewer to check that the middle of each cake comes out clean.
Allow time for the loaves to cool in the tin for 10 minutes and then turn each one out on to a wire rack and peel off the baking paper before leaving to cool down completely.
