Few cocktails have earned their place at the bar like the Manhattan. This classic cocktail combines whiskey, sweet vermouth, and bitters for a rich, smooth, slightly spicy drink.

The Manhattan dates back to New York City in the 1870s. Today, it remains a classic alongside the Old Fashioned and Martini.

This recipe uses 2 oz rye or bourbon, 1 oz sweet vermouth, and 2 dashes of Angostura bitters. Stir with ice for 30 seconds, strain into a chilled glass, and garnish with a cherry or citrus twist.

This article covers the classic Manhattan, metric measurements, Perfect and Sweet variations, rye versus bourbon, and practical tips for making it at home.

Recipe Overview

Detail

Info

Prep Time

10–15 minutes

Cook Time

1 hour

Cooling Time

20 minutes

Servings

8–10 slices

Difficulty

Easy

Calories (approx.)

~250–328 kcal per slice

Storage

3–4 days at room temperature

Freezer-Friendly

Yes, up to 3 months

What Are the Ingredients for Mary Berry's Banana Bread?

This is the original recipe from Simple Cakes by Mary Berry.

The 7 core ingredients:

• 100g (4oz) butter, softened at room temperature
• 175g (6oz) caster sugar
• 2 large eggs
• 2 ripe bananas (approx. 200g peeled weight), mashed
• 225g (8oz) self-raising flour
• 1 tsp baking powder
• 2 tbsp milk

Optional additions (not in the original, but reader-approved):

• 1 tsp ground cinnamon or mixed spice
• 1 tsp vanilla or almond extract
• 100g dark chocolate chips
• 100g chopped walnuts or pecans
• 1–2 tbsp Demerara sugar, sprinkled on top for crunch

What Equipment Do You Need?

• 900g (2lb) loaf tin  17 x 9 x 9cm base measurement
• Non-stick baking parchment or a loaf tin liner
• Large mixing bowl
• Electric hand mixer (or a wooden spoon and patience)
• Fork (for mashing bananas)
• Skewer or toothpick (for testing doneness)

How Do You Make Mary Berry's Banana Bread Step by Step?

1. Preheat the oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
2. Prepare your tin. Lightly grease your 2lb loaf tin and line it with non-stick baking parchment.
3. Mash the bananas in a large mixing bowl using a fork until smooth. Some small lumps are fine.
4. Add all remaining ingredients  butter, sugar, eggs, flour, baking powder, and milk  directly into the same bowl.
5. Beat for 2 minutes using an electric hand mixer (or vigorously by hand) until the batter is smooth and well combined. Scrape down the sides of the bowl as needed.
6. Spoon the batter into the prepared tin and level the surface. Sprinkle with Demerara sugar if using.
7. Bake for approximately 1 hour, or until the loaf is well-risen, golden brown, and a fine skewer inserted into the center comes out clean.
8. Cool in the tin for a few minutes, then loosen the edges with a palette knife and turn out onto a wire rack. Remove the baking parchment and leave to cool completely before slicing.

Can You Make Mary Berry's Banana Bread with Just 2 Bananas?

Yes and it's actually the recipe's defining feature. Most banana bread recipes online call for 3 or even 4 bananas, which can make the loaf heavy, wet, or difficult to bake through. Mary Berry's version uses exactly 2 ripe bananas (around 200g peeled weight), which gives the loaf its balanced texture: moist and flavorful, but firm enough to slice cleanly without crumbling.

The key is ripeness. The riper the bananas ideally brown-speckled or fully brown the sweeter and more intensely flavored your loaf will be. If you're working with less ripe bananas, add an extra tablespoon of sugar to compensate.

What Is the Best Mary Berry Banana Cake with Oil Recipe?

Mary Berry's original recipe uses butter, which delivers a richer, more tender crumb. But if you'd prefer to use oil (or need a dairy-free option), here's how to adapt it:

Oil substitution: Replace the 100g butter with 90ml (6 tbsp) of a neutral vegetable oil or sunflower oil. The texture will be slightly less rich but still moist and the banana flavor actually comes through more clearly. This version also keeps well for an extra day compared to the butter version.

How to make it: Follow the same method. Since oil is already liquid, you don't need to soften it beforehand. Simply add it to the bowl along with the other ingredients and beat until smooth.

How to Make a Quick and Easy Banana Cake with Milk (Simple Banana Cake Recipe)

This is the simplest version of a banana cake recipe with milk and it's essentially Mary Berry's original. The 2 tablespoons of milk in the recipe serve an important function: they loosen the batter to an ideal consistency, making it easier to mix without overworking the gluten.

Simple banana cake recipe with milk:

• 100g softened butter
• 175g caster sugar
• 2 eggs
• 2 ripe bananas, mashed
• 225g self-raising flour
• 1 tsp baking powder
• 2 tbsp whole milk

Method: Beat all ingredients together for 2 minutes. Bake at 180°C for 1 hour. Done.

For a slightly more tender result, swap whole milk for buttermilk the mild acidity reacts with the baking powder to give a noticeably lighter crumb.

How to Make Banana Bread with Normal (Not Overripe) Bananas

Most guides insist on overripe bananas, but what if yours are still yellow? Here's what to do:

• Oven-ripen them: Place unpeeled bananas on a baking tray and bake at 150°C for 20–30 minutes until the skins turn black. Cool before using.
• Microwave method: Pierce unpeeled bananas with a fork and microwave on high for 30-second intervals until soft and fragrant.
• Add a flavor boost: Since less-ripe bananas are less sweet, add an extra tablespoon of sugar and a teaspoon of vanilla extract to the batter.

What Is the Best Banana Cake Recipe for Beginners?

Mary Berry's banana loaf is genuinely one of the best beginner banana cake recipes available because:

• All ingredients go into one bowl
• No creaming butter and sugar separately
• No folding technique required
• No precise timing for browning butter or caramelizing anything
• The loaf is forgiving slight overbaking just creates a crunchier crust

The 4.9/5 rating from 1,300+ bakers on The Happy Foodie (as of 2025) confirms this isn't just a pleasant recipe it reliably works for everyone from first-time bakers to seasoned home cooks.

Mary Berry's Top Tips for Perfect Banana Bread

• Use softened butter, not melted. Melted butter changes the texture and can make the loaf greasy.
• Don't overmix. Beat for 2 minutes and stop. Overworking the batter develops gluten, making the loaf tough and dense.
• Check at 50 minutes. All ovens vary. Start testing with a skewer at the 50-minute mark to avoid overbaking.
• Line, don't just grease. Baking parchment ensures the loaf lifts out cleanly every time.
• Cool completely before slicing. Cutting a warm loaf compresses the crumb and makes it gummy.
• Skip the fridge. Storing banana bread in the refrigerator dries it out and accelerates staling. Keep it in a cake tin at room temperature.

Ingredient Substitutions Table

Original Ingredient

Substitution

Notes

Butter (100g)

90ml sunflower oil

Good dairy-free option; slightly less rich

Caster sugar (175g)

Light brown sugar

Adds a subtle caramel depth

Self-raising flour (225g)

Plain flour + 2½ tsp baking powder

Use if self-raising isn't available

Milk (2 tbsp)

Buttermilk or oat milk

Buttermilk = lighter crumb; oat milk = dairy-free

Regular eggs

Flax eggs (1 tbsp flaxseed + 3 tbsp water)

Vegan option; slightly denser result

Caster sugar (full)

140g sugar + 2 tbsp honey

Adds floral sweetness

What Are the Most Common Banana Bread Mistakes?

Mistake

Why It Happens

How to Fix It

Dense, heavy loaf

Overmixed batter or too much banana

Beat for exactly 2 minutes; stick to 2 bananas

Soggy middle

Underbaked or oven temperature too high

Check with skewer; use oven thermometer

Loaf sinks in the center

Too much baking powder or oven door opened too early

Measure carefully; don't open oven before 45 mins

Burnt top, raw inside

Oven too hot

Reduce by 10°C and cover loosely with foil

Loaf sticks to tin

Insufficient lining

Always use baking parchment, not just grease

Bland flavor

Under-ripe bananas

Use very ripe, brown-speckled bananas

How Do You Store Mary Berry's Banana Bread?

• Room temperature: Wrap in baking parchment or store in an airtight cake tin. Keeps well for 3–4 days.
• Freezer: Slice first, then wrap individual slices tightly in cling film. Freeze for up to 3 months. Toast directly from frozen for a warm, fresh-tasting result.
• Avoid the fridge: Refrigeration dries the loaf out and speeds up staling. Room temperature is always better.

What Are the Best Ways to Serve Mary Berry's Banana Bread?

• Classic: A thick slice spread with good-quality salted butter and a cup of English breakfast tea
• Elevated: Toasted and spread with almond butter or cream cheese
• Dessert: Warmed slightly and served with a scoop of vanilla ice cream
• Gift idea: Slice, wrap individually in parchment, tie with twine, and gift in a tin with a handwritten card it travels well and keeps for several days

Why Does Mary Berry's Banana Bread Recipe Work Every Time?

The recipe works because of the balance between fat, sugar, and moisture. Butter contributes to the tender crumb through fat-coating the flour proteins, limiting gluten development. The 2 tablespoons of milk ensure the batter is fluid enough to incorporate all ingredients evenly without extra beating. Self-raising flour plus baking powder gives the loaf a reliable rise without over-engineering the chemistry.

Compared to American-style banana breads which often use baking soda, yogurt, brown butter, or three bananas Mary Berry's version is deliberately restrained. The result is a loaf that's more cake-like than bread-like: lighter in texture and less sweet, which is exactly the British tea-time style.

Frequently Asked Questions

How long does Mary Berry's banana bread last?
Stored in an airtight tin at room temperature, the banana bread stays moist and fresh for 3–4 days. The natural sugars in the bananas help retain moisture longer than a standard plain loaf.

Can I freeze Mary Berry's banana bread?
Yes. Slice the cooled loaf, wrap each slice individually in cling film, and freeze for up to 3 months. Toast slices directly from frozen no need to thaw.

Why does Mary Berry's recipe use only 2 bananas when other recipes use 3?
Two bananas (approx. 200g peeled) provide enough moisture and flavor without making the batter too wet, which can lead to a dense, undercooked center. The original recipe from Simple Cakes is specifically designed for 2 bananas.

Can I make this banana bread without butter?
Yes. Substitute 100g butter with 90ml of a neutral oil, such as sunflower or vegetable oil. The crumb will be slightly less rich but still moist and flavorful.

Why is my banana bread sinking in the middle?
The most common causes are: too much baking powder, opening the oven door before the loaf has set (before 45 minutes), or underbaking. Always test with a skewer before removing from the oven.

Do I need an electric mixer to make this recipe?
No. An electric hand mixer makes the process faster and easier, but Mary Berry's original instructions include beating by hand with a wooden spoon. It takes more effort but produces the same result.

Can I make a gluten-free version of Mary Berry's banana bread?
Yes. Substitute the self-raising flour with a gluten-free self-raising flour blend (such as Doves Farm) in a 1:1 ratio. Add an extra tablespoon of milk if the batter seems too thick, as gluten-free flours absorb more liquid.

Can I add chocolate chips to this banana bread?
Absolutely. Stir 100g of dark or milk chocolate chips into the batter after mixing. Chocolate chips add sweetness and texture without altering the baking time.

What temperature should I bake Mary Berry's banana bread at?
180°C / 160°C Fan / 350°F / Gas Mark 4. If using a fan oven, reduce the temperature by 20°C to avoid overbrowning the top.

How do I know when the banana bread is fully baked?
Insert a clean skewer or toothpick into the center of the loaf. If it comes out clean with no wet batter attached, the bread is done. The top should be golden brown and slightly domed, and the loaf should be pulling away from the sides of the tin.