A light, fluffy version of classic dense banana bread. Add chocolate chips for a luscious, cake-like dessert.Jump to Recipe
Golden brown, light & fluffy
This recipe is an adaptation of the Banana Loaf recipe in Mary Berry’s Baking Bible. I’ve made a few minor adjustments, converting the self-raising flour to accommodate all-purpose flour instead. I’ve yet to come across self-raising flour on the supermarket shelves, and this bread comes out as cakey and light by making your own.
You’ll notice your bread looks dark golden on the outside. That’s good! This recipe comes out light, fluffy and cakey on the inside, unlike any other banana bread I’ve tried before. In fact, that’s why I’m sharing it — this is my go-to recipe and its the only one you’ll ever need!
I tend to add a couple of generous handfuls of chocolate chips to the batter before pouring it into the pan. It makes for a great dessert, or toast a slice with some butter for a scrumptious breakfast.
Butter (and) Oil
Mary Berry’s original recipe calls for 4 oz of softened butter. I use half butter and half canola (vegetable) oil because I prefer the fluffier texture you get from using some oil alongside the butter. Make sure your butter is about room temperature, this will ensure it blends easily in with the rest of the ingredients. Melting the butter to a complete liquid state may affect the texture of the cake negatively.
By Volume or by Weight
I make this recipe by weight, but have included volume measurements as well if you don’t have a kitchen scale (though I recommend it!).
- 2 oz softened butter
- 2 oz canola oil
- 6 oz granulated sugar
- 2 large eggs
- 2 ripe bananas, mashed
- 225 grams all-purpose flour
- 1 tablespoon baking powder
- pinch of salt
- Preheat the oven to 350° F. Line a loaf tin with parchment.
- Measure all ingredients into a mixing bowl and beat with a stand or hand mixer for about two minutes, until well-blended. Mix in ½ cup mini semi-sweet chocolate chips, if desired. Spoon the mixture into the prepared tin and level the surface.
- Bake in the oven for about one hour, until well-risen and golden brown. a fine skewer inserted into the center should come out clean. Leave the tin to cool for a few minutes, then turn out onto a cooling rack before slicing and serving.