Mary Berry Banana Bread Outrageous Recipe Ideas
Mary Berry Banana Bread has its origin from Mary Berry, the judge from The Great British Bake Off, who created an array of delicious recipes over the years, but her banana bread recipe stands out from the crowd, and it’s easy to see why. Mary combines soft chunks of ripe banana with buttery pieces of walnut for one of the tastiest and moistest banana breads you’ll ever come across. If you’ve never tried making your own banana bread before, you should definitely try Mary’s famous recipe; she makes it look so easy that even beginners will be able to follow her instructions without any problems at all!
Why Mary Berry Banana Bread
For a quick lunch that feels more like dessert, it’s hard to beat homemade banana bread. The recipe is simple, requiring mainly flour, sugar, and butter. All three can be quickly whisked together to form a dough that can be spread into a baking pan—no kneading or rising required. Once baked and cooled (or eaten right out of the oven), slices are dipped in melted chocolate for an even more decadent treat. While many banana bread recipes call for whole wheat flour, we like how sugar balances out its earthy flavor in Mary Berry’s version.
About the ingredients
Like many fast lunch ideas, you can use ready-made ingredients to make a meal quickly. Many of my readers love baking because it’s an easy way to create something from scratch with readily available ingredients that results in tasty meals. If you want to learn how to make easy banana bread recipes for your next bake sale or for a last-minute school lunch treat, look no further than award-winning chef and TV personality Mary Berry. You might know her as a judge on The Great British Bake Off (aka The Great British Baking Show), but she also has plenty of great recipes on her website that are simple enough for beginners and don’t require hours spent stirring pots on your stove-top!
Ingredients for Mary Berry Banana bread
- 4 large very ripe bananas, mashed with a fork
- 2 cups all-purpose flour
- 1⁄2 cup (100g) white sugar
- 1 tsp baking soda
- 1⁄4 tsp salt
- 4 table spoon butter, melted
- 1 egg, beaten
- 2 tsp vanilla extract
- 3 table spoon dark brown sugar to sprinkle on top
Directions for preparing Mary Berry banana bread
- Preheat oven to 180C (160C fan) 400F, gas mark 6.
- In a large bowl mix together sugar, butter, oil and mashed banana in a large bowl and beat with an electric hand whisk until pale and fluffy.
- Add eggs and vanilla extract and continue to whisk until smooth.
- Sift in flour, bicarbonate of soda, salt and spices (if using) into your wet ingredients and mix well with a wooden spoon.
- Grease a 900g loaf tin and line with parchment paper.
- Mix well until everything is combined but do not over mix as it will make your bread tough; fold in walnuts if using them in your recipe.
- Pour mixture into loaf tin lined with grease-proof paper and bake for 30 minutes on 180 degrees C. Remove from oven when golden brown on top.
- As soon as it’s cooked, slice off pieces of banana bread and eat them to check if it’s cooked through. It should be cooked all the way through, with a firm texture but not hard or tough. If you test a small piece and find that it’s not cooked, put it back in for another 10 minutes at 190C/375F/Gas Mark 5. When you remove it from your oven, let your Mary Berry banana bread cool in its tin for 10-15 minutes before removing it from its tin to cool completely on a wire rack.
Taste and texture of Mary Berry banana bread
When it comes to fast lunch ideas, what you don’t want is to have something that tastes like a leftover from last night. Banana bread will win every time because of its soft and rich taste. Not only that, it’s healthier for you than many fast food choices on the market today. You can have something easy to carry around with you throughout your day without any worries about health problems later on down the road.
A variation on the original recipe
Another way to make a scrumptious dessert is by using an adaptation of a recipe. By replacing several ingredients, you can usually use your favorite recipe and give it a twist. For example, you can use healthier ingredients to replace the original ingredients used in Mary Berry’s banana bread recipe. This method allows you to tailor certain recipes to suit your preferences, making for great additions to your fast lunch ideas list. If you have a favorite family recipe that you would like to transform into something healthier but still delicious, try experimenting with your usual ingredients and see what works best!
Storage of Mary berry Banana bread
you can store banana bread in an airtight container at room temperature for up to four days. If it lasts that long… 🙂 If you want it to keep longer, then I recommend freezing it. Cut into slices and wrap each slice individually before storing in a freezer bag. Then you can pull out just what you need as and when. Thaw on a plate or wrapped in foil at room temperature, or microwave it if you’re desperate! If your bread is still too moist after thawing, transfer it to a cooking sheet lined with parchment paper. Bake for about 10 minutes at 180C/350F/Gas Mark 4. The bread will be nice and crispy again!
A single slice of Mary berry banana bread contains 130 calories, 1g of fat, 24g of carbs. It also contains 4g of protein, 300mg sodium and less than 1g of sugar. Furthermore, a single slice is also rich in vitamin B6 and potassium. The bread also contains 2% calcium, 5% iron and 8% Vitamin C.
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