Banana bread can be made in many different ways and with a variety of extra toppings and ingredients, like chocolate chips or icing, depending on the recipe chosen.

However, if you just want a classic and hassle-free version of this beloved teatime snack, Mary Berry’s recipe is the right one for you.

In her cookbook ‘Simple Cakes’, Mary said: “This is a lovely, moist loaf which really doesn’t need to be buttered. It freezes extremely well.

“Any bananas left in the fruit bowl are ideal for this cake - the riper they are, the better.”

This recipe takes 15 minutes to prepare before it cooks in the oven for one hour.

Mary Berry’s banana bread recipe 

Ingredients

100g of butter (softened)

175g of caster sugar

Two eggs

Two ripe bananas

225g of self-raising flour

One teaspoon of baking powder

Two tablespoons of milk

Method

Start by heating your oven to 180°C (Gas Mark 4). Next, grease a loaf pan with butter and line it with parchment paper.

Add all the ingredients to a bowl and mix for two minutes until fully combined. Mary recommends using an electric mixer, but you can also mix by hand with a wooden spoon.

Transfer the batter to the prepared pan, smoothing the top with a palette knife. Bake for about one hour or until the banana bread has risen and turned golden brown.

To test if the cake is done, insert a toothpick into the centre. If it comes out clean, the bread is ready to be removed from the oven. If it still has batter on it, let it bake for a little longer.

Once the banana bread is cooked, allow it to cool in the tin for a few minutes. Afterwards, use a palette knife to loosen the loaf, turn it out, and peel off the parchment paper.

Your delicious banana bread is now ready to be sliced and enjoyed with a cup of tea or coffee.