Mary Berry’s Banana Fruit Bread Recipe [GUIDE]

Mary Berry’s Banana Fruit Bread is a delightful twist on the classic banana bread, elevated by the addition of dried fruits that add texture, flavor, and a touch of natural sweetness. Known as the queen of British baking, Mary Berry’s recipes are beloved for their simplicity, reliability, and that unmistakable homemade charm. This particular banana fruit bread recipe transforms humble overripe bananas into a moist, aromatic loaf studded with a colorful mix of raisins, sultanas, and other dried fruits.

Unlike typical banana bread, which often relies heavily on bananas and nuts, Mary’s version introduces an extra layer of complexity and interest. The dried fruits soak up moisture during baking, creating pockets of chewiness, while the bananas ensure the bread remains tender and rich. The result is a loaf that is perfect for breakfast, an afternoon tea snack, or even a comforting dessert with a dollop of butter or cream cheese.

The bread is not overly sweet, making it a wonderful option for those who appreciate a balanced, wholesome flavor. It’s a testament to Mary Berry’s philosophy that good baking should be accessible, flavorful, and something anyone can enjoy making at home.

Mary Berry’s Banana Fruit Bread Recipe

Ingredients Needed

To create Mary Berry’s Banana Fruit Bread, you’ll want to gather a collection of pantry staples and fresh ingredients that work harmoniously to produce that perfect loaf. Here’s the full list, broken down for clarity:

• Ripe Bananas (3 medium-sized): The star of the show, these should be very ripe-spotted or even browned-because that’s when their natural sugars shine brightest.
• Mixed Dried Fruit (about 150g): Typically a mix of raisins, sultanas, and chopped dried apricots or cranberries. These fruits provide bursts of sweetness and chewiness.
• Self-Raising Flour (225g): This flour has baking powder already added, helping the bread rise nicely without extra leavening agents.
• Caster Sugar (100g): Fine sugar that dissolves quickly, adding just the right amount of sweetness.
• Butter (110g): Softened butter enriches the bread, adding moisture and a tender crumb.
• Eggs (2 medium): Eggs provide structure and help bind all the ingredients together.
• Baking Powder (1 teaspoon): While the flour is self-raising, a little extra baking powder gives an added lift.
• Ground Cinnamon (1 teaspoon): This warm spice complements the banana and fruit flavors beautifully.
• Vanilla Extract (1 teaspoon): Adds subtle depth and enhances the overall aroma.
• Salt (a pinch): Balances sweetness and enhances flavor.

Optional extras could include chopped nuts like walnuts or pecans if you enjoy a bit of crunch, or a sprinkle of brown sugar on top for a caramelized crust.

Equipment Needed

To achieve Mary Berry’s perfectly textured Banana Fruit Bread, having the right equipment is essential. Here’s what you’ll need:

• Mixing Bowls: One large bowl for combining your wet and dry ingredients and possibly a smaller one for beating eggs or creaming butter.
• Measuring Cups and Spoons: Accurate measurements are key for baking success.
• Wooden Spoon or Electric Mixer: Mary often uses a wooden spoon for mixing, but an electric hand mixer or stand mixer can speed things up.
• Loaf Tin (approx. 8 x 4 inches or 20 x 10 cm): The classic loaf shape helps the bread bake evenly and gives it that iconic look.
• Baking Paper (Parchment Paper): To line your loaf tin for easy release and to keep the bread intact.
• Cooling Rack: Allow the bread to cool properly to prevent sogginess.
• Fork or Potato Masher: For mashing the bananas to the perfect consistency-chunky or smooth, depending on your preference.
• Sieve (optional): For sifting the flour and baking powder to avoid lumps.

Instructions To Make Mary Berry’s Banana Fruit Bread

Ready to get baking? Let’s walk through Mary Berry’s straightforward yet detailed method to achieve that glorious loaf:

1. Prepare your oven and tin: Preheat your oven to 180°C (350°F/Gas Mark 4). Line your loaf tin with baking paper, ensuring the paper comes up the sides for easy lifting.
2. Mash the bananas: Peel the bananas and mash them in a large mixing bowl with a fork or potato masher until smooth with a few lumps left for texture.
3. Cream butter and sugar: In a separate bowl, cream the softened butter and caster sugar together until pale and fluffy. This step incorporates air, helping the bread rise.
4. Combine wet ingredients: Beat the eggs lightly and add them gradually to the butter and sugar mixture, mixing well after each addition. Stir in the vanilla extract.
5. Mix dry ingredients: Sift together the self-raising flour, baking powder, ground cinnamon, and salt. This ensures even distribution of the leavening agents and spices.
6. Fold everything together: Add the dry ingredients to the wet mixture, then fold in the mashed bananas and mixed dried fruits gently. Be careful not to overmix-fold just enough to combine everything evenly.
7. Pour into the tin: Transfer the batter into your prepared loaf tin, smoothing the top with a spatula.
8. Bake: Place the tin in the oven and bake for about 55-65 minutes. Check for doneness by inserting a skewer or toothpick into the center; it should come out clean or with just a few moist crumbs attached.
9. Cool: Remove the bread from the oven and allow it to cool in the tin for 10 minutes before lifting it out using the baking paper. Transfer to a cooling rack to cool completely.
10. Serve: Slice and enjoy as is, or with a pat of butter, cream cheese, or even a drizzle of honey.

Tips And Tricks

Baking Mary Berry’s Banana Fruit Bread is simple, but a few insider tips can elevate your loaf from good to spectacular:

• Use Overripe Bananas: The riper, the better! They bring natural sweetness and moisture, which is crucial for the bread’s soft texture.
• Soak Your Dried Fruit: For an even juicier bread, soak the dried fruits in warm water, tea, or even a splash of rum for 10-15 minutes before adding them to the batter. Drain well before folding in.
• Don’t Overmix: Overmixing can develop gluten and make the bread dense and tough. Fold gently until just combined.
• Check Oven Temperature: Ovens vary, so if you notice the top browning too fast, tent the bread with foil halfway through baking.
• Experiment with Spices: While cinnamon is classic, try nutmeg, allspice, or cardamom for different flavor profiles.
• Store Properly: Keep the bread in an airtight container or wrapped tightly in foil at room temperature. It also freezes beautifully-just slice and freeze portions for quick snacks later.

Mary Berry’s Banana Fruit Bread is a comforting, crowd-pleasing treat that combines the best of both worlds: the moist, fragrant goodness of banana bread and the chewy sweetness of dried fruits. This recipe’s charm lies in its simplicity and versatility-perfect for novice bakers and seasoned pros alike. Whether you’re whipping it up for breakfast, teatime, or a cozy night in, this loaf promises a deliciously satisfying bite every time.

The magic of Mary Berry’s approach is that she makes baking approachable without compromising on flavor or texture. By following her method and embracing the tips shared, you’ll be rewarded with a loaf that feels like a warm hug in bread form. So next time you spot a few overripe bananas on your counter, remember Mary’s Banana Fruit Bread recipe and get ready to bake something truly special.

Easy Recipe Variations For Mary Berry’s Banana Fruit Bread

Mary Berry’s Banana Fruit Bread is already a delightfully moist and flavorful treat, but what makes it truly special is how versatile it is. With just a few tweaks here and there, you can transform this humble loaf into something uniquely yours-perfect for different tastes, occasions, or even just to experiment in the kitchen.

One easy variation is to amplify the fruitiness. Mary’s classic recipe calls for bananas and mixed dried fruits like raisins or sultanas, but why stop there? Try adding chopped dates, dried cranberries, or even finely chopped dried apricots for a tart contrast. These additions bring a deeper complexity to every bite and make the bread a little more exotic.

If you want to give it a nutty crunch, stir in a handful of chopped walnuts, pecans, or hazelnuts. Nuts not only add texture but also lend a lovely earthy flavor that pairs beautifully with the natural sweetness of bananas. For a little extra indulgence, toss in some dark chocolate chips or chunks. The warmth of cinnamon, nutmeg, or even a hint of ginger added to the batter can turn this simple bread into a cozy spiced treat, perfect for cooler months.

For those seeking a healthier twist, swap some or all of the all-purpose flour for whole wheat or oat flour, and reduce the sugar slightly since the dried fruits and bananas provide natural sweetness. You could also experiment with adding flaxseeds or chia seeds for a subtle crunch and nutritional boost.

If you’re feeling adventurous, try folding in shredded coconut or a swirl of peanut butter before baking. Both of these bring their own unique textures and flavors that complement the banana beautifully. And if you want a tropical vibe, pineapple chunks or mango pieces can work wonderfully.

In essence, Mary Berry’s Banana Fruit Bread serves as a fantastic canvas. Whether you want it rich and indulgent or wholesome and nourishing, these simple variations allow you to personalize your loaf with minimal fuss.

Storing Leftovers

One of the joys of Mary Berry’s Banana Fruit Bread is how well it keeps, making it a perfect make-ahead treat. To ensure your loaf stays fresh and moist for as long as possible, proper storage is key.

If you plan to eat the bread within a couple of days, wrap it tightly in cling film or aluminum foil, or store it in an airtight container at room temperature. This keeps the bread’s moisture locked in and prevents it from drying out. Avoid refrigeration if you can because it tends to dry out baked goods like this.

For longer storage, freezing is your best bet. Slice the bread first so you can defrost just what you need. Wrap each slice individually in cling film and then place them in a freezer-safe bag or container. This double protection keeps freezer burn at bay and maintains flavor. When you’re ready to enjoy, simply pop a slice in the toaster or let it thaw at room temperature for a soft, fresh-baked feel.

If you want to be extra careful, especially in humid climates, store your banana fruit bread in a paper bag inside an airtight container. The paper bag helps absorb excess moisture while the container protects from air and odors, creating an ideal microenvironment.

What To Eat With Mary Berry’s Banana Fruit Bread?

While Mary Berry’s Banana Fruit Bread is delicious on its own, it truly shines when paired with complementary flavors and textures. The natural sweetness and moist crumb make it incredibly versatile.

For a classic British tea-time treat, slice the bread and spread it with a generous layer of butter-ideally salted for that perfect sweet-salty balance. A drizzle of honey or a smear of clotted cream can elevate this even more.

If you want a more indulgent option, try cream cheese or mascarpone with a sprinkle of cinnamon or a spoonful of jam-strawberry, raspberry, or even a tangy marmalade all work wonders. For a healthier breakfast or snack, spread almond butter or peanut butter on a slice and top with fresh banana slices or a handful of berries.

For a twist, toast a slice lightly and add ricotta cheese with a drizzle of maple syrup and toasted nuts-this brings a creamy, crunchy, and sweet combo that feels like a dessert but works beautifully for breakfast.

You can also serve the banana fruit bread alongside a bowl of yogurt and granola or a fruit salad for a balanced start to the day. It’s a fantastic base for a brunch spread or even a light dessert when paired with a scoop of vanilla ice cream or a dollop of whipped cream and a sprinkle of toasted coconut or nuts.

Conclusion

Mary Berry’s Banana Fruit Bread is more than just a loaf-it’s a delightful celebration of comfort baking. Its rich, moist texture and harmonious blend of ripe bananas and dried fruit make it an irresistible treat, whether fresh from the oven or enjoyed days later. What truly makes it special is its incredible flexibility; from ingredient variations that can tailor it to your mood or dietary needs, to its longevity when stored properly, and the many ways you can enjoy it-from simple buttered slices to decadent toppings.

Whether you’re baking for a crowd, preparing a wholesome breakfast, or simply craving a cozy homemade snack, this banana fruit bread recipe fits the bill perfectly. So, next time you have a few overripe bananas on hand, remember Mary Berry’s classic recipe-and let your creativity run wild as you bake, store, and savor every bite.

FAQs

What Makes Mary Berry’s Banana Fruit Bread Recipe Different From Other Banana Bread Recipes?

Mary Berry’s banana fruit bread recipe combines the natural sweetness of ripe bananas with a medley of dried fruits, giving it a rich and moist texture. The recipe also incorporates a subtle blend of spices such as cinnamon and nutmeg, enhancing the overall flavor. Additionally, it uses a combination of butter and oil, which contributes to a tender crumb while still maintaining a satisfying richness. This unique mix of ingredients sets it apart from more traditional, simpler banana bread recipes.

Can I Use Frozen Bananas For Mary Berry’s Banana Fruit Bread?

Yes, you can use frozen bananas in Mary Berry’s banana fruit bread recipe. In fact, frozen bananas often have a more intense flavor because they become sweeter as they thaw. To use them, simply thaw the bananas and mash them before adding them to the recipe. It’s important to note that frozen bananas may release more liquid than fresh ones, so you might need to adjust the dry ingredients slightly to maintain the right consistency.

How Long Does Mary Berry’s Banana Fruit Bread Take To Bake?

Mary Berry’s banana fruit bread typically takes about 1 hour and 15 minutes to bake at 160°C (fan oven) or 180°C (conventional oven). However, baking times can vary depending on your oven and the size of the loaf tin. It’s always a good idea to check the bread’s doneness by inserting a skewer into the center-if it comes out clean, the bread is ready. If necessary, you can cover the top with foil halfway through baking to prevent it from over-browning.