Mary Berry’s Banana Tray Bake is made with golden caster sugar, ripe bananas, flavorless oil, eggs, wholemeal flour, plain flour, cinnamon, baking powder, and optional white chocolate chips or walnuts. This delicious Banana Tray Bake recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 12 people.
Ingredients Needed
For the Cake:
- 200g (1 cup) golden caster sugar
- 300g (2 medium) ripe bananas, peeled
- 125ml (½ cup) flavorless oil (like sunflower or grapeseed)
- 4 eggs
- 125g (1 cup) wholemeal or rye flour
- 100g (¾ cup) plain flour
- 1 tsp cinnamon
- 3 tsp baking powder
- 100g (⅔ cup) white chocolate chips or chopped walnuts (optional)
For the Frosting:
- 100g (7 tbsp) unsalted butter, softened
- 100g (1 cup) icing sugar, sieved
- 200g (7 oz) full-fat cream cheese
- Large pinch of cinnamon
How To Make Banana Tray Bake
- Prepare the Tin: Line a 25 x 20cm (10 x 8 inch) traybake tin with baking parchment and heat the oven to 190°C (375°F)/170°C (340°F) fan/gas 5.
- Mix Wet Ingredients: In a large bowl, whisk together the sugar, bananas, oil, and eggs. If the bananas are very ripe, you can mash them with a fork.
- Combine Dry Ingredients: Add the wholemeal flour, plain flour, cinnamon, and baking powder. Whisk until just combined; avoid overmixing to prevent the baking powder from activating too early.
- Add Optional Ingredients: Stir in the chocolate chips or walnuts, if using. Scoop the mixture into the prepared tin.
- Bake: Bake for 30-40 minutes, or until the sponge is firm, springy to the touch, and lightly browned on top. Cool in the tin.
- Make the Frosting: Beat the softened butter until really soft, then gradually beat in the icing sugar. Use a spatula to fold in the cream cheese until fully mixed; do not beat, as it will make the frosting runny.
- Assemble: Lift the cooled cake from the tin, peel off the paper, and transfer it to a plate or board. Spread the frosting over the cake and dust lightly with cinnamon using a tea strainer, if available.
- Serve: Cut into pieces to serve. The cake will be kept for up to 3 days in an airtight container.
Recipe Tips
- Choose Ripe Bananas: Use very ripe bananas for the best flavor and sweetness. Look for bananas with brown spots for optimal ripeness.
- Don’t Overmix the Batter: Mix just until combined to keep the cake light and fluffy. Overmixing can make it dense.
- Check for Doneness: Use a toothpick to check if the cake is done; it should come out clean when inserted into the center.
- Cool Completely Before Frosting: Let the cake cool completely in the tin before adding the frosting to prevent it from melting.
How To Store Leftovers?
- Refrigerate: First, let the leftover Banana Tray Bake cool until it reaches room temperature. Then, place it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: To freeze, wrap the cooled cake tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container. The Banana Tray Bake can be frozen for up to 2 months. To serve, thaw it in the fridge overnight before slicing.
Nutrition Facts
Serving Size: 1 piece (assuming 12 pieces total)
- Calories: 275
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 120mg
- Potassium: 150mg
- Total Carbohydrate: 34g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Chocolate Truffles
- Mary Berry Lemon And Poppy Seed Loaf Cake
- Mary Berry Leftover Roast Pork Fried Rice
- Mary Berry Butternut Squash And Red Pepper Soup
Mary Berry Banana Tray Bake
Description
Mary Berry’s Banana Tray Bake is made with golden caster sugar, ripe bananas, flavorless oil, eggs, wholemeal flour, plain flour, cinnamon, baking powder, and optional white chocolate chips or walnuts. This delicious Banana Tray Bake recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 12 people.
Ingredients
For the Cake:
For the Frosting:
Instructions
- Prepare the Tin: Line a 25 x 20cm (10 x 8 inch) traybake tin with baking parchment and heat the oven to 190°C (375°F)/170°C (340°F) fan/gas 5.
- Mix Wet Ingredients: In a large bowl, whisk together the sugar, bananas, oil, and eggs. If the bananas are very ripe, you can mash them with a fork.
- Combine Dry Ingredients: Add the wholemeal flour, plain flour, cinnamon, and baking powder. Whisk until just combined; avoid overmixing to prevent the baking powder from activating too early.
- Add Optional Ingredients: Stir in the chocolate chips or walnuts, if using. Scoop the mixture into the prepared tin.
- Bake: Bake for 30-40 minutes, or until the sponge is firm, springy to the touch, and lightly browned on top. Cool in the tin.
- Make the Frosting: Beat the softened butter until really soft, then gradually beat in the icing sugar. Use a spatula to fold in the cream cheese until fully mixed; do not beat, as it will make the frosting runny.
- Assemble: Lift the cooled cake from the tin, peel off the paper, and transfer it to a plate or board. Spread the frosting over the cake and dust lightly with cinnamon using a tea strainer, if available.
- Serve: Cut into pieces to serve. The cake will be kept for up to 3 days in an airtight container.
Notes
- Choose Ripe Bananas: Use very ripe bananas for the best flavor and sweetness. Look for bananas with brown spots for optimal ripeness.
- Don’t Overmix the Batter: Mix just until combined to keep the cake light and fluffy. Overmixing can make it dense.
- Check for Doneness: Use a toothpick to check if the cake is done; it should come out clean when inserted into the center.
- Cool Completely Before Frosting: Let the cake cool completely in the tin before adding the frosting to prevent it from melting.
Mary Berry Banana Tray Bake