Mary Berry Banana Cake With Oil Recipe

This Mary Berry Banana Cake With Oil Recipe is inspired by the queen of home baking’s focus on reliable, “all-in-one” methods. It is a moist and springy recipe, which calls for overripe bananas and neutral vegetable oil. It’s a classic, foolproof recipe, ready in about 1 hour.

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Mary Berry Banana Cake With Oil Recipe Ingredients

• 2 large ripe bananas (the spottier, the better)
• 2 large eggs, at room temperature
• 150 ml (2/3 cup) sunflower or vegetable oil
• 175 g (3/4 cup) light muscovado sugar or caster sugar
• 225 g (1 3/4 cups) self-raising flour
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda (baking soda)
• 1/2 teaspoon salt
• 50 g (1/2 cup) chopped walnuts or chocolate chips (optional)

How To Make Mary Berry Banana Cake With Oil

1. Prep the oven and tin: Start by preheating your oven to 180 C (350 F). Grease a 2 lb (900g) loaf tin with a little extra oil or butter, and line the bottom and sides with parchment paper. Proper lining is the secret to ensuring your cake lifts out cleanly without sticking to the corners.
2. Mash the bananas: Peel the ripe bananas and place them in a small bowl. Use a fork to mash them into a smooth paste. You want them to be quite liquid-like; any large chunks of banana will sink to the bottom of the cake and create “wet spots” rather than an even crumb.
3. Mix the wet ingredients: In a large mixing bowl, whisk together the eggs, oil, and sugar. You don’t need a stand mixer for this—a simple hand whisk works perfectly. Whisk for about 1 minute until the mixture is well combined and the sugar has started to dissolve into the oil.
4. Sift and fold the dry ingredients: Sift the self-raising flour, baking powder, and bicarbonate of soda into the wet mixture. Adding the salt now is vital for balancing the sweetness of the bananas. Use a large metal spoon to gently fold the dry ingredients into the wet ones. Be careful not to over-beat the batter; stir only until you can no longer see any white streaks of flour.
5. Combine with bananas: Gently fold the mashed bananas (and walnuts or chocolate chips, if using) into the cake batter. The oil-based batter is naturally thinner than a butter-based one, which is why this cake ends up so light and moist.
6. Bake to golden perfection: Pour the batter into your prepared loaf tin and smooth the top with a spatula. Bake for 45–50 minutes. You’ll know it’s ready when the cake has risen beautifully, the top is a deep golden brown, and a skewer inserted into the center comes out clean.
7. Cool and rest: Allow the cake to cool in the tin for 10 minutes. This resting time allows the structure to set so it doesn’t crumble when you move it. Transfer to a wire rack to cool completely before slicing.

Recipe Tips

• Why use oil instead of butter: Oil is 100 percent fat, whereas butter contains water and milk solids. Using oil makes the cake much more moist and gives it a softer “crumb” that doesn’t get hard in the refrigerator.
• How to ripen bananas quickly: If your bananas are too green, place them on a baking sheet in a 150 C oven for 15 minutes until the skins turn black. Let them cool, and they will be perfectly sweet and soft for baking.
• How to prevent a sunken middle: Avoid opening the oven door during the first 30 minutes of baking. A sudden drop in temperature can cause the delicate air bubbles to collapse before the flour has set.
• Can I use all-purpose flour: Yes, but you will need to add an extra 2 teaspoons of baking powder to ensure the cake has enough lift.

What To Serve With Mary Berry Banana Cake With Oil?

This Mary Berry Banana Cake With Oil Recipe is a moist, springy dessert that needs a creamy or hot pairing! A smear of Salted Butter or a dollop of Whipped Cream is the quintessential choice for a simple afternoon tea. For a balanced snack, a side of Greek Yogurt or a few Fresh Raspberries adds a lovely tartness that pairs perfectly with the sweet bananas! A steaming Mug of Earl Grey Tea or a cold glass of Milk pairs wonderfully with the caramel notes of the muscovado sugar.

How To Store Mary Berry Banana Cake With Oil

• Room Temperature: Store the cake in an airtight container or wrapped in foil for up to 5 days. Because it is made with oil, it actually gets moister as it sits.
• Freeze: This cake freezes exceptionally well for up to 3 months. Wrap the entire loaf (or individual slices) in plastic wrap and then a layer of foil. Thaw at room temperature for a few hours before eating.

Mary Berry Banana Cake With Oil Nutrition Facts

• Calories: 285 (per slice)
• Total Fat: 14g
• Cholesterol: 35mg
• Sodium: 210mg
• Total Carbohydrates: 36g
• Dietary Fiber: 1g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry​ Boiled Fruit Cake Recipe
• Mary Berry Simple Pancake ​Mixture Recipe
• Mary Berry​ Buttermilk Pancakes Recipe