Mary Berry Banana Cake Recipe

This soft, moist Mary Berry Banana Cake is made with overripe bananas, self-raising flour, and caster sugar, and ready in 60 minutes. The sweet aroma of caramelized fruit fills the kitchen as the golden loaf emerges from the oven. I always keep a few spotty bananas on the counter just to make this bake.

Why This Classic Works

I used to overcomplicate my banana bread with extra spices and complicated mixing methods until I tried this version. The brilliant part is the all-in-one method, which cuts prep time drastically while keeping the sponge incredibly light.

My biggest mistake early on was using yellow bananas instead of heavily speckled ones. Waiting for the skins to turn almost entirely black guarantees the deep sweetness this recipe is famous for.

Mary Berry Banana Cake Ingredients

• 2 large, very ripe bananas (mashed)
• 100g softened butter (or baking spread)
• 175g caster sugar
• 2 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk

How To Make Mary Berry Banana Cake

1. Preheat and prep: Preheat the oven to 180°C (160°C Fan) and line a 900g (2lb) loaf tin with baking parchment.
2. Mash the bananas: Peel the bananas and mash them thoroughly in a large mixing bowl using a fork until mostly smooth.
3. Combine ingredients: Add the softened butter, caster sugar, eggs, self-raising flour, baking powder, and milk to the bowl.
4. Mix the batter: Beat everything together for two minutes using an electric hand whisk until well blended.
5. Bake the loaf: Pour the mixture into the prepared tin, level the top, and bake for 40 to 50 minutes until a skewer comes out clean.
6. Cool the cake: Leave the cake in the tin for ten minutes before turning it out onto a wire rack to cool completely.

Recipe Tips

• Use black bananas: The darker the skin, the sweeter and more pronounced the banana flavour will be in the finished sponge.
• Do not overmix: Stop beating as soon as the batter is combined to ensure a light, tender crumb.
• Check the center: Ovens vary, so test the cake at the 40-minute mark to prevent it from drying out.

What To Serve With Banana Cake

A warm slice of this loaf is gorgeous with a simple pat of salted butter. It also pairs wonderfully with a strong cup of breakfast tea or a freshly brewed coffee for an afternoon treat.

How To Store

Store the cooled cake in an airtight container at room temperature for up to four days. To freeze, wrap the whole loaf or individual slices tightly in cling film and freeze for up to three months.

FAQs

Can I use plain flour instead?

Yes, you can substitute plain flour, but you will need to add an extra two teaspoons of baking powder to help it rise.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or if the batter was overmixed. Wait until at least the 40-minute mark before checking the bake.

Can I add nuts or chocolate chips?

Absolutely. Fold in 75g of chopped walnuts or dark chocolate chips just before pouring the batter into the prepared tin.

Nutrition

• Calories: 240 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 180mg
• Total Carbohydrate: 36g
• Protein: 3g

Try More Recipes:

• Mary Berry Earl Grey Tea Cake Recipe
• Mary Berry Baileys Cheesecake Recipe
• Mary Berry Classic Christmas Cake Recipe