Mary Berry Banana Walnut Loaf Recipes

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MARY BERRY'S BANANA BREAD



Mary Berry's banana bread image

Mary Berry's banana bread recipe is small, but perfectly formed and loaded with chocolate chips. You can double this classic loaf cake recipe if you have lots of bananas to use up.

Provided by Mary Berry

Categories     Cakes and baking

Yield Serves 6-8

Number Of Ingredients 10

1 ripe banana (peeled weight 100g/4oz)
1 tbsp milk
50g/2oz soft butter or baking spread
75g/3oz plain flour
75g/3oz caster sugar
½ tsp bicarbonate of soda
½ tsp baking powder
1 free-range egg
50g/2oz dark chocolate chips
50g/2oz dark chocolate

Steps:

  • Preheat the oven 160C/140C Fan/Gas 3. Grease and line a 450g/1lb loaf tin with non-stick baking parchment.
  • Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients (except the chocolate chips) and beat with an electric hand whisk until combined and smooth.
  • Stir in the chocolate chips and spoon the mixture into the prepared loaf tin. Level the top.
  • Bake for 40-45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown.
  • Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.
  • For the decoration, break the chocolate into small pieces and add to a heatproof bowl.
  • Melt the chocolate in the bowl over a pan of simmering water (ensuring that the bowl does not touch the water). Stir regularly, until almost completely melted, then remove from the heat. The heat of the bowl will melt any remaining lumps.
  • Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf. Set aside for the chocolate to set. Slice and serve.

BANANA LOAF



Banana Loaf image

A warming banana loaf recipe, made using the ripest bananas. This deliciously moist loaf cake, best served in thick slices, is one of Mary Berry's most popular recipes.

Provided by Mary Berry

Categories     Afternoon Tea, Snack

Time 1h15m

Number Of Ingredients 1

Banana

Steps:

  • You will need a 900g (2lb) loaf tin, 17 x 9 x 9cm (6½ x 3½ x 3½in) base measurement. Lightly grease the loaf tin and line it with non-stick baking parchment. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Measure all the ingredients into a mixing bowl and beat for about two minutes, until well blended; an electric mixer is best for this but of course you can also beat by hand with a wooden spoon. Spoon the mixture into the prepared tin and level the surface. Bake for about one hour, until well risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean. Leave the cake to cool in the tin for a few minutes, then loosen with a small palette knife and turn the cake out. Remove the lining paper and leave on a wire rack to cool completely. Slice thickly to serve. Get your copy of Simple Comforts, Mary Berry's essential new guide to comfort cooking. Featuring over 120 delicious, foolproof recipes, including a whole chapter of Mary's favourite new bakes and puds:

BANANA & WALNUT LOAF



Banana & walnut loaf image

This homely and wholesome cake is also light and moist, with the natural sweetness of sticky bananas and the warm toastiness of nuts

Provided by Gregg Wallace

Categories     Afternoon tea, Dessert, Treat

Time 1h15m

Yield Cuts into 8 slices

Number Of Ingredients 8

100g softened butter, plus a little extra for greasing
140g caster sugar
1 beaten egg
225g plain flour
2 tsp baking powder
4 very ripe bananas
85g chopped walnuts
50ml milk

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease a 2lb loaf tin with some butter and line the base with baking parchment, then grease this as well.
  • In a large bowl, mix together the butter, sugar and egg, then slowly mix in flour and baking powder. Peel, then mash the bananas. Now mix everything together, including the nuts.
  • Pour your mixture into the tin and bake for 1 hr, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin. The loaf can now be wrapped tightly in cling film and kept for up to 2 days, or frozen for up to 1 month. Defrost and warm through before serving. Serve in thick slices topped with vanilla ice cream and drizzled with a little Easy chocolate sauce (see recipe, below).

Nutrition Facts : Calories 399 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.54 milligram of sodium

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