Ahead of the Good Food Winter Show that's taking place in Birmingham at the end of next week (29th Nov - Dec 2nd 2018), we've got some amazing recipes to share with you from some of the big-guns of the baking world. The national treasure that she is, Mary Berry is well-known for bringing us the ultimate comfort food recipes that come with a side dose of practicality, and this bake offers just that. Mary Berry's banana bread uses up those over-ripe bananas lurking in the fruit bowl, but also offers something a little different with the crunch you'll get from the seed topping. Delicious!
Mary Berry's banana bread with seed topping
The perfect fruit bowl use-up, Mary Berry's banana bread offers bite as well as comfort!
Brought to you by Mary Berry
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- 100 g baking spread (plus extra for greasing)
- 150 g muscovado sugar
- 200 g self-raising flour
- 1 tsp bicarbonate of soda
- 2 eggs
- 2 medium ripe bananas (around 200g, peeled and mashed)
For the topping:
- 25 g pumpkin seeds
- 25 g sunflower seeds
- 1 tbsp demerara sugar
You will need two 450g (1lb) loaf tins (see tip). Preheat the oven to 180°C/160°C fan/Gas 4, then grease the tins with baking spread and line with baking paper.
Measure the baking spread, sugar, flour and bicarbonate of soda into a large bowl, add the eggs and bananas and beat with an electric hand whisk until light and combined. Spoon the mixture equally between the prepared tins and level the tops. Sprinkle over the seeds and demerara sugar.
Bake both cakes on the middle shelf in the oven for about 35–40 minutes or until well risen, golden and a skewer inserted into the middle of each cake comes out clean.
Allow to cool in the tin for 10 minutes and then turn out on to a wire rack and peel off the baking paper before leaving to cool down completely.