Mary Berry Apple and Banana Cake Recipe

This Mary Berry style apple and banana cake is a wonderfully moist, tender bake packed with sweet banana, juicy apple, and a gentle hint of cinnamon. The crumb is soft and light, but still hearty enough for an afternoon slice with tea. It’s an easy, beginner-friendly cake that comes together in one bowl with simple ingredients. Total time is about 1 hour 20 minutes, including cooling.

Ingredients

For the cake

• 200g unsalted butter, softened (plus extra for greasing)
• 200g light brown sugar (or caster sugar)
• 3 large eggs
• 1 tsp vanilla extract
• 250g self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• Pinch of fine salt
• 2 medium ripe bananas, mashed (about 220g peeled weight)
• 1 large apple, peeled and grated (about 170g prepared)
• 2 tbsp milk
• 50g chopped walnuts or pecans (optional)

For the cinnamon sugar topping

• 2 tbsp demerara sugar
• 1/2 tsp ground cinnamon

To finish (optional)

• Icing sugar, for dusting
• Custard, pouring cream, or a scoop of vanilla ice cream (for serving)

How to Make Mary Berry Apple and Banana Cake Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle so the cake bakes evenly.
• Prepare the tin: Grease and line a 20cm square tin with baking parchment, leaving a little overhang so you can lift the cake out easily.
• Cream butter and sugar: In a large bowl, beat the softened butter and sugar for 2 to 3 minutes until lighter in colour and fluffy.
• Add eggs and vanilla: Beat in the eggs one at a time, adding a spoonful of the flour if the mixture looks like it might curdle. Stir in the vanilla extract.
• Fold in the dry ingredients: Add the self-raising flour, baking powder, cinnamon, and salt. Fold gently until you can no longer see dry flour.
• Add the fruit: Stir in the mashed bananas and grated apple. If your apple is very juicy, give it a quick squeeze first so the batter stays light rather than wet.
• Adjust the batter: Add the milk and fold again. The batter should be thick but easily spreadable. Fold in the chopped nuts, if using.
• Fill the tin: Spoon the mixture into the prepared tin and level the top with the back of a spoon.
• Add the topping: Mix the demerara sugar with the cinnamon, then sprinkle evenly over the surface for a crisp, golden finish.
• Bake: Bake for 40 to 50 minutes, or until the cake is well risen, golden, and a skewer inserted into the centre comes out clean. If the top colours too quickly, loosely cover with foil for the final 10 to 15 minutes.
• Cool: Leave to cool in the tin for 10 minutes, then lift out using the parchment and transfer to a wire rack to cool completely.
• Slice and serve: Dust with icing sugar if you like, then slice into squares. This cake is especially good slightly warm with custard.

Tips

How do I stop the cake from turning out heavy?

Make sure your butter is properly softened, beat it well with the sugar, and fold the flour in gently. Also, squeeze excess liquid from the grated apple if it seems watery, as too much moisture can weigh the crumb down.

What if my cake browns on top before the middle is baked?

This is common with sugary tops. Tent the tin loosely with foil after about 30 minutes, then keep baking until a skewer comes out clean.

Can I make it sweeter without adding loads of sugar?

Use very ripe bananas with plenty of brown speckles and choose a naturally sweet apple (like Gala or Pink Lady). The cinnamon sugar topping also adds sweetness without changing the batter.

How do I keep the fruit evenly distributed?

Grate the apple fairly finely and fold it in at the end so you do not overmix. If you add nuts, chop them small and fold gently so they do not sink.

Serving Suggestions

• Serve warm with custard for a proper pudding-style slice.
• Top with a spoonful of Greek yoghurt and a drizzle of honey.
• Pair with tea or coffee for an easy afternoon bake.
• Add fresh berries on the side for a lighter dessert plate.

Storage

Room temperature

Store in an airtight container for up to 3 days. If your kitchen is warm, keep it somewhere cool and out of direct sunlight.

Refrigerator

Refrigerate for up to 5 days in an airtight container. Bring slices back to room temperature, or warm gently for 10 to 15 seconds in the microwave to soften the crumb.

Freezing

Freeze (preferably pre-sliced) for up to 3 months. Wrap each slice in baking parchment and then foil, or use a freezer-safe container. Defrost at room temperature for 2 to 3 hours.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 45 g
• Protein: 5 g
• Fat: 14 g
• Saturated fat: 8 g
• Sodium: 220 mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

Mary Berry Apple and Banana Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

squares

Prep time

20

minutes

Cooking time

45

minutes

Total time

80

minutes

Calories

320

kcal

1

hour 

5

minutes

A moist, lightly spiced apple and banana cake with a soft crumb and a crisp cinnamon sugar top. An easy, comforting bake that’s perfect with a cup of tea.

Ingredients

• 200g unsalted butter, softened (plus extra for greasing)

• 200g light brown sugar (or caster sugar)

• 3 large eggs

• 1 tsp vanilla extract

• 250g self-raising flour

• 1 tsp baking powder

• 1 tsp ground cinnamon

• Pinch of fine salt

• 2 medium ripe bananas, mashed (about 220g peeled weight)

• 1 large apple, peeled and grated (about 170g prepared)

• 2 tbsp milk

• 50g chopped walnuts or pecans (optional)

• 2 tbsp demerara sugar (for topping)

• 1/2 tsp ground cinnamon (for topping)

• Baking parchment (to line the tin)

• Icing sugar, for dusting (optional)

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line a 20cm square tin with baking parchment.
• Beat the butter and sugar until pale and fluffy, then beat in the eggs one at a time and add the vanilla.
• Fold in the flour, baking powder, cinnamon and salt, then stir in the mashed banana and grated apple.
• Loosen with milk, fold in nuts if using, and spread into the tin.
• Mix demerara sugar with cinnamon and sprinkle over the top.
• Bake for 40–50 minutes until risen, golden, and a skewer comes out clean.
• Cool in the tin for 10 minutes, then lift out and cool completely on a wire rack before slicing.

Notes

• Use ripe bananas for best sweetness and moisture.
• Squeeze excess juice from the grated apple if it’s very wet to avoid a heavy crumb.
• Cover loosely with foil after 30 minutes if the top is browning too quickly.