'I love to bake and one banana bread recipe is definitely the best I've ever tried'

Banana bread is a popular sweet treat that is also relatively healthy and there is no shortage of recipes that promise to make the tastiest cake.

As a result, it can be tough to know which one to try that's not too complicated. One baking enthusiast said there is only one banana bread recipe she turns to, which makes a loaf so delicious she bakes it three times a week.

Reporter Sophie Harris has explained why celeb chef Mary Berry's recipe tops them all and has even called it "the best" she's ever tried. Not only does it taste great, the baking fan claims that it's one that won't make for cooking errors, like a burnt crust or a complete collapse..

Read below for Sophie's thoughts in her own words, as well as the full recipe, as reported by the Express.

'Definitely the best'

Baking a banana loaf may seem easy, but many things can go wrong including a burnt top and soggy middle and the loaf sinking.

I’ve tried many recipes in the last few years, trying to find the best one, and Mary’s is definitely it. It takes less than 10 minutes to prepare the loaf for the oven, and it serves six to eight people.

It also has more than 200 five-star ratings from fellow bakers, showing how tasty this loaf is.

Mary Berry's banana bread recipe

Ingredients

• Two ripe bananas, peeled weight 100g

• Two tablespoons of milk

• 100g soft butter or baking spread

• 150g plain flour

• 150g caster sugar

• One teaspoon of bicarbonate of soda

• One teaspoon of baking powder

• Two free-range eggs

• 100g dark chocolate chips, optional

Method

1. Start by preheating the oven to 160C or 140C Fan and grease and line a two-pound loaf tin with baking paper.

2. Use a fork to mash the banana in a mixing bowl before adding in the remaining cake ingredients, except the chocolate chips if using.

3. Beat with an electric whisk until combined and smooth. Next, stir in the chocolate chips carefully until mixed through.

4. Pour the cake mixture into the prepared tin and level the top before placing it in the oven.

5. It should take around 45 minutes to bake through, although mine can sometimes take up to one hour.

6. Once cooked and shrinking away from the sides, leave to cool in the tin for 10 minutes before placing it on a wire rack.

7. For optional decoration, melt some dark chocolate to drizzle on the top in a zig-zag motion.

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