I made Mary Berry's one-bowl banana bread - adding 1 ingredient made it taste even better

I used to hate banana bread but in recent years I've been converted. There really is nothing better than a sweet, moist piece of banana bread slathered in salted butter. Another reason I've grown to love banana bread is the fact it's perfect for using up leftover bananas - and there are always plenty of those in my house. Once bananas start to turn soft and slightly too brown and spotty, it's time to whip up a banana bread.

I've tried a few banana bread recipes, usually ones I find on Instagram or Facebook, but this time I decided to try a recipe from the culinary queen herself, Mary Berry. I'm very much an amateur baker, so I was happy to read that Mary's recipe involved chucking all of the ingredients into a bowl and mixing them together to make a cake batter.

This recipe doesn't include chocolate chips (although you could add them if you wish) so I decided to add a swirl of biscuit spread to the centre of the batter and on top.

This gave the banana bread a lovely sweet crust and a caramelised flavour which paired perfectly with the natural sweetness of the banana.

How to make Mary Berry's one-bowl banana bread

Ingredients

100g (4oz) butter, softened

175g (6oz) caster sugar

Two eggs

Two ripe bananas, mashed

225g (8oz) self-raising flour

One tsp baking powder

Two tbsp milk

Half a cup of biscuit spread (optional)

You will need

A 900g (2lb) loaf tin with a 17 x 9 x 9cm (6.5 x 3.5 x 3.5in) base measurement.

Method

1. Firstly, lightly grease the loaf tin and line it with non-stick baking parchment.

2. Then, preheat the oven to 180°C/350°F/Gas Mark 4.

3. Measure all the ingredients into a mixing bowl and beat for about two minutes, until well blended. I used an electric mixer to do this but you can use a wooden spoon.

4. To add biscuit spread, pour half the banana bread batter into the loaf tin before pouring about a quarter of a cup of melted biscuit spread into the batter. Swirl it into the batter using a knife before pouring the rest of the banana bread mix on top. Pour some more melted biscuit spread on top and swirl the top until it forms a pretty pattern. If you don't want to add biscuit spread, once the batter is incorporated, spoon the mixture into the prepared tin and level the surface.

5. The banana bread needs to be baked for about an hour, until it is well risen and golden brown. I found mine took around 50 minutes. A fine skewer inserted in the centre of the cake should come out clean.

6. Leave the cake to cool in the tin for a few minutes, then loosen with a small palette knife and turn the cake out. Remove the lining paper and leave on a wire rack to cool completely.