Mary Berry​ Banana Traybake Recipe

This easy Mary Berry Banana Traybake is made with very ripe bananas, self-raising flour, light muscovado sugar, soft butter, and a hint of cinnamon. This recipe creates a wonderfully moist and fluffy sponge cake, all topped with a rich and tangy cream cheese frosting. It’s the perfect way to use up ripe bananas and makes a wonderful afternoon treat, ideal for a cozy autumn day, and yields 12 generous slices.

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Mary Berry Banana Traybake Ingredients

For the Banana Cake:

• 225g (8 oz) self-raising flour
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 100g (4 oz) light muscovado sugar
• 100g (4 oz) very soft unsalted butter, or baking spread
• 2 large eggs
• 2 tablespoons milk
• 3 very ripe bananas, mashed (about 300g peeled weight)

For the Cream Cheese Frosting:

• 75g (3 oz) very soft unsalted butter
• 150g (5.5 oz) full-fat cream cheese
• 300g (10.5 oz) icing sugar, sifted
• 1 teaspoon vanilla extract
• Chopped walnuts or pecans, to decorate (optional)

How To Make Mary Berry Banana Traybake

1. Preheat the oven and prepare your tin: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease a 30cm x 23cm (12in x 9in) traybake tin and line it with baking parchment.
2. Combine all cake ingredients: Using the simple all-in-one method, measure the flour, baking powder, bicarbonate of soda, sugar, soft butter, eggs, and milk into a large mixing bowl. Add the mashed bananas.
3. Beat until smooth: Use an electric mixer to beat all the ingredients together, starting on a slow speed and then increasing to medium. Beat for about 2 minutes until the mixture is well-combined and smooth. Do not overmix.
4. Pour into the tin and bake: Pour the batter into the prepared tin and spread it out evenly with a spatula. Bake in the preheated oven for 30-35 minutes, or until the cake is golden, well-risen, and a skewer inserted into the centre comes out clean. Let it cool completely in the tin.
5. Make the cream cheese frosting: While the cake cools, make the frosting. In a large bowl, beat the soft butter until it is smooth and creamy. Add the cream cheese and beat again until fully combined. Gradually add the sifted icing sugar, beating on a low speed until it is all incorporated. Add the vanilla extract and beat on a high speed for a minute until the frosting is light and fluffy.
6. Frost and decorate the cooled cake: Once the cake is completely cold, spread the cream cheese frosting evenly over the top. If desired, sprinkle with chopped nuts for decoration. Cut into 12 slices to serve.

Recipe Tips

• Use Very Ripe Bananas: For the best flavour and moisture, your bananas should be very ripe – the peel should have plenty of brown and black spots. These bananas are much sweeter and softer, making them perfect for baking.
• Don’t Overmix the Batter: The all-in-one method is quick and easy. Once all the ingredients are combined into a smooth batter, stop mixing. Overmixing can develop the gluten in the flour and lead to a tough, dense cake.
• Room Temperature Frosting Ingredients: For a perfectly smooth, lump-free cream cheese frosting, make sure your butter and cream cheese are at room temperature before you begin. Cold ingredients won’t combine properly and can result in a lumpy texture.
• Cool the Cake Completely: You must wait until the cake is completely cold before adding the frosting. Cream cheese frosting is made with butter and will melt and turn greasy if spread on even a slightly warm cake.

What To Serve Banana Traybake

This delicious banana traybake with its tangy cream cheese frosting is a complete treat all on its own. It is perfectly served with a cup of tea, a fresh coffee, or a simple glass of cold milk. It’s an ideal slice of cake for an afternoon pick-me-up.

How To Store Banana Traybake Leftovers

• Refrigerate: Because of the cream cheese frosting, this cake must be stored in an airtight container in the refrigerator. It will keep well for up to 3 days. For the best flavour and texture, remove a slice from the fridge about 20 minutes before serving.
• Freeze: The un-iced banana cake sponge freezes beautifully for up to 3 months. Wrap it well in plastic wrap and foil, and thaw at room temperature before frosting. You can also freeze individual slices of the frosted cake, though the frosting’s texture may be slightly softer after thawing.

Mary Berry Banana Traybake Nutrition Facts

• Calories: 420 kcal
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 280mg
• Total Carbohydrate: 56g
• Dietary Fiber: 1g
• Sugars: 40g
• Protein: 5g

Frequently Asked Questions

• Can I add nuts or chocolate chips to the cake? Yes, absolutely. About 75g of chopped walnuts, pecans, or chocolate chips would be a delicious addition. Gently fold them into the batter with a spatula after you have finished mixing it.
• Can I make this as a loaf cake instead? Yes, this recipe works well in a 2lb (900g) loaf tin. Make sure to grease and line the tin well. The baking time will be longer, around 50-60 minutes. Check that a skewer inserted into the centre comes out clean before removing it from the oven.
• My cream cheese frosting seems too runny. What went wrong? This is usually because the butter or cream cheese was overly soft, or the cake was still warm. Always use full-fat block cream cheese, not the soft, spreadable kind in a tub. If it’s still too soft, you can try chilling the frosting in the refrigerator for 30 minutes to help it firm up.
• Can I use a different kind of frosting? Certainly. If you’re not a fan of cream cheese frosting, a simple lemon icing made with icing sugar and lemon juice, or a classic coffee or vanilla buttercream would also be lovely.

Try More Recipes:

• Mary Berry Coffee And Walnut Traybake​ Recipe
• Mary Berry​ Chocolate Orange Brownies Recipe
• Mary Berry’S 6-Ingredient Brownies​ Recipe