Mary Berry Banana Tray Bake

There’s something comforting about the smell of bananas baking in the oven — it pulls me right back to my grandmother’s kitchen. She never wasted a single overripe banana. Into a bowl they’d go, mashed with a fork, and by teatime there’d be a golden tray bake cooling on the rack, flecked with walnuts and perfumed with vanilla. This Mary Berry Banana Tray Bake feels like an ode to those quiet, generous moments — rich, soft, and beautifully simple. The ripe bananas do most of the heavy lifting here, making the cake moist and flavourful, just like Mary intended.

And while it’s easy to whip up, the result feels special — worthy of a cake tin lined with a bit of love and a generous helping of cream cheese frosting. Let’s dive in.

Ingredients List

Banana Bread

• 5 medium ripe bananas — sweeter the better; spotty skins are perfect.
• 200g unsalted butter (room temp) — helps with smooth creaming.
• 225g light brown sugar — gives a gentle caramel depth.
• 350g self-raising flour
• 1 tsp baking powder — just a touch to help it rise well.
• 5 medium eggs
• 150g soured cream — I sometimes use yoghurt if that’s what’s in the fridge.
• 1 tsp vanilla extract (optional)

Frosting

• 125g unsalted butter (room temp)
• 125g icing sugar
• 250g full-fat cream cheese — don’t go low-fat; it’ll split or go runny.
• 1 tsp vanilla extract

Decoration

• 50–100g walnuts (chopped) — I like them coarsely chopped for that proper crunch.

How To Make It (Instructions)

1. Preheat your oven to 160°C (140°C fan) and line a 9×13″ traybake tin with parchment.
2. Mash your bananas until smooth — I always end up mashing with a fork straight in the measuring jug, no fuss.
3. In a large bowl, beat the butter and sugar together until pale and fluffy — around 3–5 minutes.
4. Crack in the eggs, add the mashed banana, soured cream, and vanilla. Beat until just combined.
5. Fold in the flour and baking powder. Don’t overmix — you want soft, airy crumbs, not a chewy sponge.
6. Pour the batter into your prepared tin and smooth it out. Lick the spoon if no one’s looking.
7. Bake for 60–70 minutes — check from 55 minutes. A skewer should come out clean, maybe with a crumb or two.
8. Let it cool completely in the tin — patience, love. Warm sponge and frosting don’t get on.
9. For the frosting, beat butter until creamy, add icing sugar and beat 5 minutes until light. Add cream cheese and vanilla, and beat just until smooth.
10. Spread the frosting generously over your cooled bake and scatter with chopped walnuts.

At this point, I usually “check” the edge slice for quality. You know. Just in case.

Common Mistakes

Why is my tray bake dense and stodgy?
You probably overmixed the batter or didn’t measure the flour accurately. Spoon and level — don’t scoop!

Why is the centre raw after baking for an hour?
Your oven might run cool. Use an oven thermometer if possible. Also, check your tray size — too small and the batter sits too deep.

My frosting went runny — what happened?
Ah, I’ve done this too. Likely overbeat the cream cheese or used a low-fat version. Stick to full-fat and don’t overmix once it’s in.

Why did the top crack?
That’s often from the oven being too hot. It doesn’t hurt the taste though — just cover it with frosting and carry on.

I forgot to line the tin — help!
Been there. Let it cool completely, then loosen with a palette knife. You might lose a crumb or two, but it’ll still taste divine.

Storage And Reheating Tips

Fridge:
Once frosted, store it in an airtight container in the fridge. It’ll keep beautifully for 3–4 days, but bring to room temp before serving for best texture.

Freezer:
Freeze un-frosted slices by wrapping individually in cling film, then foil. Lasts up to 3 months. Defrost overnight in the fridge.

Reheating:
Microwave a slice for 20 seconds to revive its softness. If unfrosted, you can warm in the oven at 160°C for 5 minutes.

What To Serve With It

• Vanilla ice cream — cold and creamy next to that soft banana crumb is dreamy.
• Hot coffee or tea — cuts through the sweetness and warms the whole thing up.
• Fresh berries — raspberries or strawberries add a pop of tang to balance the richness.

FAQ Section

Can I make this gluten-free?
Yes — use a gluten-free self-raising flour blend and add ½ tsp xanthan gum. Check your baking powder is GF too.

Can I leave out the frosting?
Absolutely. It’s still delicious plain or with a dusting of icing sugar.

What’s the best banana stage for baking?
Deep yellow with brown spots or even fully black skins. The softer, the sweeter.

Can I add chocolate chips?
Yes, about 100g works well — fold them in with the flour.

Try More Recipes:

• Mary Berry Pear Cake
• Mary Berry Golden Syrup Cake
• Mary Berry Limoncello Trifle