This Mary Berry Banana Traybake is a moist and fluffy recipe, which is made with ripe bananas and a simple butter icing. It’s the perfect teatime treat for a crowd, ready in about an hour.
Mary Berry Banana Traybake Ingredients
For the Cake:
- 225g (1 cup) butter, softened, plus extra for greasing
- 225g (1 cup) caster sugar
- 275g (2 cups) self-raising flour
- 2 level teaspoons baking powder
- 4 large eggs
- 2-3 very ripe bananas, mashed
- 2 tablespoons milk
For the Vanilla Butter Icing:
- 100g (½ cup) butter, softened
- 225g (2 cups) icing sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
How To Make Mary Berry Banana Traybake
- Prep the Oven and Tin: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease a 30cm x 23cm (12in x 9in) traybake or roasting tin and line it with baking parchment.
- Make the Cake Batter: In a large bowl, place the softened butter, caster sugar, self-raising flour, baking powder, 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 Bananas: Gently fold the mashed bananas and the milk into the cake batter with a spatula until they are just combined.
- Bake and Cool: Pour the mixture into the prepared tin and level the surface with the back of the spatula. Bake in the preheated oven for 30–35 minutes, or until the cake is golden, well risen, and springs back when lightly touched. Let the traybake cool completely in the tin on a wire rack.
- Make the Icing: While the cake cools, make the icing. In a medium bowl, beat the softened butter until it is smooth and creamy. Gradually beat in the sifted icing sugar. Add the vanilla and 1 tablespoon of milk and continue to beat until the icing is light and fluffy. Add a little more milk if needed to reach a good spreading consistency.
- Frost and Serve: Spread the vanilla butter icing evenly over the top of the completely cooled cake. Cut into squares to serve.
Recipe Tips
- How to get the most moist banana cake? The most important secret is to use very ripe, almost overripe, bananas. The ones with lots of black spots on the skin are the best, as they are sweeter and have more moisture, which is perfect for baking.
- Can I make this ahead of time? Yes, this is a perfect make-ahead cake. The unfrosted traybake can be baked, cooled, and stored in an airtight container for up to 2 days before icing. The icing can also be made and stored in the fridge; just let it soften and re-whip it briefly before using.
- How do I prevent a dense cake? Be very gentle when folding in the mashed bananas at the end. With the “all-in-one” method, it’s also key to stop beating as soon as the main batter is smooth to avoid overworking the gluten.
- Can I add other mix-ins? Absolutely! A cup of chopped walnuts or a generous amount of chocolate chips are classic and delicious additions to a banana cake. Fold them in just before you pour the batter into the tin.
What To Serve With Banana Traybake
This is a classic teatime cake that is perfectly delicious on its own. It is the ideal accompaniment to:
- A hot cup of coffee or a latte
- A simple cup of black tea
- As a dessert, a warm slice is wonderful with a scoop of vanilla ice cream or a drizzle of caramel sauce.
How To Store Banana Traybake
- Room Temperature: Store the frosted traybake in an airtight container. It will keep well at room temperature for 3 to 4 days.
- Freeze: This cake freezes very well, either frosted or unfrosted. Wrap the entire slab or individual squares in cling film and then a layer of foil for up to 3 months.
Banana Traybake Nutrition Facts
- Serving: 1 square (1/16th of cake)
- Calories: 380 kcal
- Carbohydrates: 52g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 11g
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A dry cake is usually the result of overbaking or measuring the flour incorrectly. Traybakes are thinner than deep cakes, so they cook faster. Start checking for doneness at the 30-minute mark. Also, spoon your flour into the measuring cup and level it off rather than scooping directly from the bag to avoid a compacted, overly dry measurement.
Yes. To substitute, use 275g (2 cups) of plain (all-purpose) flour and add a total of 4 level teaspoons of baking powder to it before mixing with the other ingredients.
A runny buttercream is usually because the butter was too soft or melted. It should be at a cool room temperature. To fix it, you can try chilling it in the refrigerator for 20-30 minutes and then re-whipping it. You can also beat in more sifted icing sugar to thicken it.
Try More Recipes:
- Mary Berry Coffee and Walnut Traybake Recipe
- Mary Berry Chocolate Orange Brownies Recipe
- Mary Berry’s 6-Ingredient Brownies Recipe
Mary Berry Banana Traybake Recipe
Description
An incredibly moist and fluffy banana cake made in a simple traybake form using Mary Berry’s classic all-in-one method, all topped with a sweet vanilla butter icing.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Prepare a 30x23cm (12x9in) traybake tin.
- Place the butter, sugar, flour, baking powder, and eggs in a large bowl. Beat with an electric mixer until the batter is smooth (the “all-in-one” method).
- Gently fold in the mashed bananas and milk.
- Spread the batter into the prepared tin and bake for 30-35 minutes, until a skewer comes out clean. Let cool completely.
- Make the icing by beating the butter until creamy, then gradually beat in the sifted icing sugar and vanilla, adding enough milk for a spreadable consistency.
- Spread the icing over the completely cooled cake.
Notes
- The most important tip for this recipe is to use very ripe, black-spotted bananas for the best flavor and a super moist texture.
- You must let the cake cool completely before frosting it, otherwise the butter icing will melt and become transparent.
- For the best results and a smooth batter, ensure your butter and eggs are at room temperature before you begin.
- Do not overmix the batter after adding the mashed bananas; fold them in gently to keep the cake light and fluffy.
