Mary Berry Apple And Banana Cake​ Recipe

This simple Mary Berry Apple And Banana Cake is made with self-rising flour, very ripe bananas, grated apples, light brown sugar, and eggs. This recipe creates an incredibly moist and tender cake with a wonderfully sweet and fruity flavor, making it a perfect afternoon treat. It’s an ideal bake for using up ripe bananas, especially lovely during the autumn season, and serves 8-10 people.

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Mary Berry Apple And Banana Cake Ingredients

• 175g (6 oz) very soft butter, plus extra for greasing
• 175g (6 oz) light muscovado or light brown sugar
• 2 large eggs, beaten
• 2 ripe bananas, mashed (about 200g or 7 oz)
• 1 large eating apple, peeled, cored, and coarsely grated
• 225g (8 oz) self-rising flour
• 1 tsp baking powder

How To Make Mary Berry Apple And Banana Cake

1. Preheat the oven and prepare the tin: Preheat your oven to 180°C/160°C Fan/Gas 4. Grease a 900g (2lb) loaf tin and line the base and sides with baking parchment.
2. Combine the main ingredients: In a large bowl, add the softened butter, light brown sugar, beaten eggs, self-rising flour, and baking powder. Using an electric mixer or a wooden spoon, beat everything together until smooth and well combined. This is Mary Berry’s classic “all-in-one” method.
3. Fold in the fruit: Add the mashed bananas and grated apple to the bowl. Use a spatula to gently fold the fruit into the cake batter until it is evenly distributed.
4. Fill the tin and bake: Spoon the mixture into the prepared loaf tin and level the surface with the back of a spoon. Bake in the preheated oven for 50-60 minutes, or until the cake is golden brown, well-risen, and a skewer inserted into the center comes out clean.
5. Cool the cake: Let the cake cool in the tin for about 10 minutes before carefully removing it and placing it on a wire rack to cool completely.

Recipe Tips

• Use Very Ripe Bananas: For the best flavor, use bananas with plenty of brown spots on the peel. They are much sweeter and have a softer texture, which adds incredible moisture and natural sweetness to the cake.
• Squeeze the Grated Apple: After grating the apple, gently squeeze it with your hands or press it in a sieve to remove some of the excess juice. This prevents the cake from becoming overly dense or soggy.
• Don’t Overmix the Batter: The all-in-one method is quick. Once the ingredients are combined and smooth, stop mixing. Overmixing can develop the gluten in the flour, resulting in a tougher cake.
• Line the Tin Properly: Using baking parchment is essential for a moist fruit cake like this one. It guarantees the cake will not stick to the tin, making it easy to remove without any damage.

What To Serve Apple And Banana Cake

This cake is perfectly delicious served on its own with a hot cup of tea or coffee. For a simple dessert, you can serve a warm slice with a dollop of clotted cream, thick crème fraîche, or a scoop of classic vanilla ice cream. A drizzle of caramel sauce would also be a lovely addition.

How To Store Apple And Banana Cake Leftovers

• Store: This cake is best stored at room temperature. Keep it in an airtight container, and it will stay moist and delicious for 3 to 4 days. There is no need to refrigerate it, as that can cause the cake to dry out.
• Freeze: This cake freezes beautifully. Once completely cool, you can wrap the whole cake or individual slices in a layer of plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Mary Berry Apple And Banana Cake Nutrition Facts

• Serving Size: 1 slice (1/10th of cake)
• Calories: 310 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 280mg
• Total Carbohydrate: 42g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 4g

Frequently Asked Questions

• What are the best apples to use for this cake? It’s best to use a firm eating apple, such as a Gala, Braeburn, or Cox. These varieties hold their texture well when baked and provide a nice balance of sweetness and tartness without turning to mush.
• Can I use plain flour instead of self-rising flour? Yes. If you only have plain (all-purpose) flour, you can use the same amount (225g). You will need to add 2.5 to 3 teaspoons of baking powder to the flour to ensure the cake rises properly.
• Can I add spices or nuts to the cake? Absolutely. One teaspoon of ground cinnamon or mixed spice would be a wonderful, warming addition. You could also fold in about 75g (3 oz) of chopped walnuts or pecans along with the fruit for extra texture and flavor.
• How can I be sure the cake is fully baked? The most reliable way is the skewer test. Insert a thin metal or bamboo skewer into the thickest part of the cake. If it comes out clean, with no wet batter attached, the cake is done. The cake should also be golden brown and pulling away slightly from the sides of the tin.

Try More Recipes:

• Mary Berry​ Apple Cake Traybake Recipe
• Mary Berry Devonshire Apple Cake​ Recipe
• Mary Berry Apple Sponge Cake​ Recipe