Mary Berry’s Fruity Banana Bread

Another successful recipe

Louise had some over-ripe bananas left over after our weekend with her in San Sebastian so she tried both of Mary Berry’s Banana loaf recipes from her Complete Cookbook.

Louise preferred the recipe called Fruity Banana Bread but thought it a bit sweet, so I reduced the sugar from 175gm to 150gm. The sultanas looked well-distributed but next time I might toss them in a little of the flour to be sure.

We both omitted the glace cherries in the original recipe and I prefer to use pecan nuts. They keep better than walnuts which tend to become bitter.


Bake 160° 1 hour
Grease and line the bottom of a large (orange) loaf tin 

250gm self-raising flour
125gm marg/ butter
150gm caster sugar
125gm sultanas tossed in a little of the flour
60gm roughly chopped pecan nuts
2 large eggs lightly beaten
2-3 sliced ripe bananas depending on size. If not soft enough, microwave on HIGH for 2 minutes 

Rub the marg/ butter into the flour
Add the sugar, sultans and chopped pecans
Stir in the eggs and bananas and mix well
Spoon into prepared tin 

Bake 160° 1 hour


4 thoughts on “Mary Berry’s Fruity Banana Bread”

    1. I didn’t think I liked it either until I made soem banana and pecan muffins. This cake is very nice toasted with butter

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