This Mary Berry Apple and Banana Cake is a moist and easy recipe, which is made with ripe banana and fresh apple. It’s a classic, foolproof recipe, ready in about 1 hour and 30 minutes.
Mary Berry Apple and Banana Cake Ingredients
- 225g (1 cup) self-raising flour
- 2 level teaspoons baking powder
- 1 teaspoon ground cinnamon
- 225g (1 cup) butter, softened, plus extra for greasing
- 225g (1 cup) caster sugar
- 4 large eggs
- 2 ripe bananas, mashed
- 2 firm eating apples (such as Braeburn or Gala)
- 2 tablespoons demerara sugar, for the topping
How To Make Mary Berry Apple and Banana Cake
- Prep the Oven and Tin: Preheat your oven to 160°C/325°F/Gas 3. Grease a 900g (2lb) loaf tin and line the base and sides with a single long strip of baking parchment.
- Make the Batter: In a large bowl, place the softened butter, caster sugar, self-raising flour, baking powder, cinnamon, and eggs. Using an electric mixer, beat all the ingredients together with the “all-in-one” method until the mixture is well blended and smooth.
- Add the Fruit: Fold in the mashed bananas. Peel, core, and chop the apples into small, 1cm (½ inch) chunks. Gently fold the apple pieces into the cake batter with a spatula until they are evenly distributed.
- Assemble and Bake: Spoon the mixture into the prepared loaf tin and level the surface. Sprinkle the demerara sugar evenly over the top of the batter. Bake in the preheated oven for 60–70 minutes, or until the cake is golden, well risen, and a skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the tin for 10 minutes before carefully lifting it out using the baking parchment and placing it on a wire rack to cool completely.
Recipe Tips
- How do you get the cake extra moist? Using very ripe, almost overripe, bananas is the secret! The riper the banana, the more sugar and moisture it contributes to the cake, resulting in a wonderfully tender crumb.
- What are the best apples for this cake? It’s best to use a firm eating apple that will hold its shape during the long bake time, such as a Braeburn, Gala, or Cox. Cooking apples may become too mushy when combined with the banana.
- How do you keep the apple pieces from sinking? A great trick is to toss the chopped apples in a tablespoon of the measured flour mixture before folding them into the batter. This light coating helps them stay suspended in the cake as it bakes.
- What if the cake is browning too fast? Loaf cakes require a long bake time. If you notice the top is getting too dark before the center is cooked, you can loosely cover the top with a piece of aluminum foil for the last 15-20 minutes of baking.
What To Serve With Apple and Banana Cake
This is a classic teatime cake and is perfectly delicious on its own, served in thick slices. For a comforting dessert, serve a slice warm with:
- A generous pouring of hot, creamy custard
- A dollop of thick clotted cream or crème fraîche
- A simple scoop of good quality vanilla ice cream
How To Store Apple and Banana Cake
- Room Temperature: Store the cooled loaf in an airtight container or wrapped well in foil. It will stay wonderfully moist for 3 to 4 days.
- Freeze: Wrap the completely cooled loaf (or individual slices) well in cling film and a layer of foil. It can be frozen for up to 3 months. Thaw fully at room temperature before serving.
Apple and Banana Cake Nutrition Facts
- Serving: 1 slice (1/12th of loaf)
- Calories: 450 kcal
- Carbohydrates: 58g
- Protein: 6g
- Fat: 22g
- Saturated Fat: 13g
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A dense cake is often the result of overmixing the batter after the ingredients have been combined. With the “all-in-one” method, you should beat just until the batter is smooth and then stop. Using butter or eggs that are too cold can also result in a heavier texture.
Yes. To substitute, use 225g (1 cup) of plain (all-purpose) flour and add a total of 4 level teaspoons of baking powder to it before mixing with the other ingredients.
Yes, that’s perfect! Overripe bananas with black-spotted skins are the absolute best for baking. They are sweeter, more aromatic, and mash more easily, resulting in a more flavorful and moist cake.
Try More Recipes:
- Mary Berry Apple Cake Traybake Recipe
- Mary Berry Devonshire Apple Cake Recipe
- Mary Berry Apple and Sultana Cake Recipe
Mary Berry Apple and Banana Cake Recipe
Description
A wonderfully moist and easy-to-make loaf cake, combining the classic flavors of sweet banana and tender apple pieces with a hint of cinnamon and a crunchy sugar top.
Ingredients
Instructions
- Preheat oven to 160°C/325°F and prepare a 2lb loaf tin.
- Place the butter, sugar, flour, baking powder, cinnamon, and eggs in a large bowl.
- Beat with an electric mixer until the batter is smooth and well-combined (the “all-in-one” method).
- Gently fold in the mashed bananas and the chopped apples.
- Spoon the batter into the prepared tin and level the surface.
- Sprinkle the demerara sugar evenly over the top.
- Bake for 60-70 minutes, until a skewer inserted into the center comes out clean.
Notes
- The most important tip for this recipe is to use very ripe bananas for the best flavor and a super moist texture.
- The “all-in-one” method is incredibly easy, but be careful not to overmix the batter once it has just come together, as this can make the cake tough.
- Using firm eating apples is recommended, as they will hold their shape better than cooking apples in this moist loaf.
- Don’t be tempted to skip the demerara sugar topping; it’s the secret to the classic crunchy texture on top of this simple cake.
