has shared a plethora of complex throughout her career, but her simple banana loaf is one of her most popular. Banana bread is an easy way to use up overripe bananas and offers a satisfying combination of sweet flavours and moist textures.
It's super easy to make, requiring few ingredients and ones you may already have in your cupboards. The recipe notes said: "Mary Berry's banana bread is small, but perfectly formed and loaded with chocolate chips." It's easy to double this recipe as most loaf tins are 2lb in size.
Ingredients (for a 2lb loaf tin):
Two bananas
Two tablespoons of milk
100g soft butter
150g plain flour
150g caster sugar
One teaspoon of baking soda
One teaspoon of baking powder
Two free-range eggs
100g dark chocolate chips
Method:
Preheat the oven to 160C or 140C Fan and line a 2lb loaf tin with a liner or baking paper. Use a fork to mash the banana and then add the remaining cake ingredients, except the chocolate chips.
Beat with an electric whisk until combined and smooth. Stir in the chocolate chips and spoon the mixture into the prepared loaf tin, level the top.
Bake for 55 minutes or until well risen, shrinking away from the sides and golden brown.
Set aside to cool for 10 minutes, then remove the skin and leave to cool on a wire rack.
If you fancy decorating the top, melt 100g of dark chocolate, then remove from the microwave or hob.
Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf. Set aside the chocolate to set before serving and slicing.
This banana bread is best served on the day of making, but it will stay fresh in an airtight container for a couple of days.
Mary also recommended adding some chopped pecans or walnuts into the cake mix, if you fancy.
