Mary Berry's 'perfect' banana bread has a delicious twist to the classic recipe

You can't beat a slice of banana bread (Image: Getty)

Winter weather has arrived in the UK, and with the temperatures dropping outside, it's becoming more and more tempting to stay indoors and keep warm.

And there's no activity more cosy and better suited for the winter months than baking.

Whipping up something sweet and delicious in the kitchen can be really therapeutic, not to mention rewarding, as you'll have a treat to enjoy and share at the end of the process.

It doesn't have to be anything complicated either, as sometimes the best recipes are the simplest ones.

And there's one Mary Berry recipe that has become a real classic because of how simple - yet delicious - it is.

Banana bread pairs perfectly with the addition of chocolate chips (Image: Getty)

The iconic baker's classic banana bread recipe has been recreated for years by fans, and it's one of those treats that just hits the spot every time.

With the added fun twist of chocolate, this delicious bake is best enjoyed with a cup of tea as you cosy up inside, sheltered from the freezing wintry weather.

It's also a great way to use up any ripe bananas that you have lying around, and you can double up the recipe if you have loads that need to be used.

Here's everything you need to make this comforting loaf, which serves 6-8.

Mary Berry's banana bread 

Ingredients

• One ripe banana (peeled weight 100g/4oz)
• One tbsp milk
• 50g/2oz soft butter or baking spread
• 75g/3oz plain flour
• 75g/3oz caster sugar
• ½ tsp bicarbonate of soda
• ½ tsp baking powder
• One free-range egg
• 50g/2oz dark chocolate chips
• 50g/2oz dark chocolate

Method

Preheat the oven 160C/140C Fan/Gas 3. Grease and line a 450g/1lb loaf tin with baking paper.

Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients, except the chocolate chips, and beat with an electric hand whisk until combined and smooth.

Stir in the chocolate chips and spoon the mixture into the prepared loaf tin. Level the top.

Bake for 40–45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown.

Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.

For the optional decoration, break the chocolate into small pieces and add to a heatproof bowl.

Melt the chocolate in the bowl over a pan of simmering water. Stir regularly, until almost completely melted, then remove from the heat. The heat of the bowl will melt any remaining lumps.

Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf. Set aside for the chocolate to set. Slice and serve.