Mary Berry Apple and Banana Cake Recipe

This moist, fruity Mary Berry Apple and Banana Cake is made with ripe bananas, crisp apples, and butter, and ready in just an hour. Slicing into the warm cake reveals tender pockets of apple suspended in a sweet banana sponge. I always keep a few overripe bananas specifically for this bake.

Why This Classic Works

I used to struggle with fruit cakes becoming too dense or soggy in the middle. The balance of mashed banana and diced apple here creates the perfect moisture level without weighing down the crumb.

Using the all-in-one method was a great lesson in simplicity for me. You just combine everything in one bowl, which saves time and prevents overmixing.

Mary Berry Apple and Banana Cake Ingredients

• 100g (3.5 oz) softened butter
• 150g (5.3 oz) caster sugar
• 2 large eggs
• 2 ripe bananas, mashed
• 1 large cooking apple (like Bramley), peeled and diced
• 225g (8 oz) self-raising flour
• 1 tsp baking powder
• 2 tbsp milk

How To Make Mary Berry Apple and Banana Cake

1. 1. Prepare the tin: Preheat your oven to 180°C (160°C fan) and line a 2 lb loaf tin with baking parchment.
2. 2. Mix the batter: In a large bowl, beat the softened butter, caster sugar, eggs, flour, and baking powder until smooth.
3. 3. Fold in the fruit: Gently stir the mashed bananas, diced apple, and milk into the batter until evenly distributed.
4. 4. Bake the cake: Pour the mixture into the prepared tin and level the top gently with a spoon.
5. 5. Test and cool: Bake for 45 to 55 minutes until a skewer inserted into the centre comes out clean, then leave to cool in the tin.

Recipe Tips

• Use overripe bananas: Brown spots mean more natural sugars, making the cake sweeter and softer.
• Dice the apple small: Large chunks of apple can sink to the bottom or make the sponge soggy.
• Check the centre early: Cover the tin with foil after 30 minutes if the top is browning too quickly.

What To Serve With Apple and Banana Cake

A thick slice pairs naturally with a hot cup of English breakfast tea or black coffee. For a proper dessert, serve it slightly warm with a generous pour of vanilla custard.

How To Store

Keep the cake in an airtight container at room temperature for up to three days. You can also freeze slices for up to three months, defrosting them overnight before eating.

FAQs

Can I use eating apples instead of cooking apples?
Yes, but they hold their shape more during baking and add slightly less tartness to the final flavour.

Why did my cake sink in the middle?
Opening the oven door too early or underbaking can cause the sponge to collapse. Always wait until the final 10 minutes to check.

Can I make this in a round tin?
You can use an 8-inch round tin, but you will need to reduce the baking time by about 10 minutes.

Nutrition

• Calories: 280 kcal
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 150mg
• Total Carbohydrate: 42g
• Protein: 4g

Try More Recipes:

• Mary Berry Apple and Almond Cake Recipe
• Mary Berry Almond Cake Recipe
• Mary Berry Almond Sponge Cake Recipe