Mary Berry Banana Traybake Recipe

This Mary Berry-inspired banana traybake is a soft, buttery banana sponge baked in a tray and finished with a smooth cream cheese frosting. It is tender and moist in the middle with a light golden top, full of mellow banana flavour and a gentle vanilla warmth. It is an easy, beginner-friendly bake that comes together in one bowl with simple ingredients. Total time is about 1 hour 15 minutes, including cooling and icing.

Ingredients

For the banana sponge

Butter, for greasing the tin
Baking parchment, for lining
225g unsalted butter, softened
225g light brown sugar (or caster sugar)
4 large eggs
3 very ripe bananas, mashed (about 300g peeled weight)
1 tsp vanilla extract
250g self-raising flour
1 tsp baking powder
1/2 tsp ground cinnamon (optional)
1/4 tsp fine salt
2 tbsp milk
80g walnuts, roughly chopped (optional)

For the cream cheese frosting

200g full-fat cream cheese, cold
100g unsalted butter, softened
250g icing sugar, sifted
1 tsp vanilla extract
Finely grated zest of 1/2 lemon (optional)
Extra chopped walnuts, to finish (optional)

How to Make Mary Berry Banana Traybake Recipe

Oven and tin preparation

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle so the traybake rises evenly.
Line the tin: Grease a 23 x 30cm traybake tin, then line with baking parchment (leave a little overhang so you can lift the cake out later).

Mixing the banana sponge

Cream butter and sugar: In a large bowl, beat the softened butter and sugar until creamy and slightly lighter. This helps the cake bake up soft rather than heavy.
Add the eggs: Beat in the eggs one at a time. If the mixture starts to look split, add a tablespoon of the flour and carry on.
Stir in banana and vanilla: Mix in the mashed bananas and vanilla extract until evenly combined.
Fold in dry ingredients: Add the self-raising flour, baking powder, cinnamon (if using) and salt. Fold gently until you no longer see dry flour.
Adjust consistency: Add the milk and fold again. The batter should be soft and easily spreadable.
Add walnuts (optional): Fold in the chopped walnuts, keeping a few back if you want some for the top.

Baking

Fill the tin: Spoon the batter into the lined tin and level the top with a spatula.
Bake: Bake for 25 to 30 minutes, until golden and springy in the centre. A skewer inserted in the middle should come out clean or with a few moist crumbs.
Protect the top if needed: If the cake is browning too quickly, loosely lay a piece of foil over the top for the final 5 minutes.

Cooling and frosting

Cool properly: Leave the cake in the tin for 10 minutes, then lift it out using the parchment and transfer to a wire rack. Let it cool completely before icing.
Make the frosting: Beat the frosting butter and icing sugar until smooth. Add the cold cream cheese, vanilla and lemon zest (if using) and mix briefly until thick and creamy.
Finish and slice: Spread the frosting over the cooled traybake, sprinkle with extra walnuts if you like, then cut into 16 squares. For very neat slices, chill for 20 to 30 minutes before cutting.

How to Make Mary Berry Banana Traybake Recipe

Tips

How ripe should the bananas be for the best flavour?

Go for bananas that are heavily speckled or even starting to blacken on the skin. The riper they are, the sweeter and more aromatic the cake will taste, and the softer the crumb will be.

Why did my banana traybake sink in the middle?

The most common causes are underbaking or overmixing once the flour is added. Bake until the centre springs back and a skewer comes out clean, and fold the flour in gently so you keep the batter light.

How do I stop cream cheese frosting from turning runny?

Use full-fat cream cheese straight from the fridge, sift the icing sugar, and mix the cream cheese in briefly at the end. If it still feels soft, chill the frosting for 15 minutes, then spread it.

How can I make this traybake extra moist without it being heavy?

Measure the flour accurately (spoon it into the measuring cup if you are not weighing), and keep the bake time snug. Pull it as soon as the skewer test is clean, then cool it on a rack so steam does not make the sides soggy.

Serving Suggestions

With a mug of strong tea or coffee
As an easy pudding with vanilla ice cream
With fresh berries on the side to cut through the sweetness
Packed into lunchboxes (skip the nuts if needed)

Storage

Room temperature

If the cake is unfrosted, store it in an airtight container at room temperature for up to 2 days. If it is frosted with cream cheese, it is best kept chilled.

Refrigerator

Store frosted squares in a single layer (or with parchment between layers) in an airtight container for up to 4 days. Let a piece sit at room temperature for 15 minutes before serving for the best texture.

Freezing

For the best results, freeze the unfrosted banana sponge. Wrap squares well and freeze for up to 3 months. Thaw at room temperature (still wrapped so it does not dry out), then frost fresh. You can freeze frosted pieces, but the frosting may change texture slightly after thawing.

Nutrition

Calories: 430 kcal
Carbohydrates: 49g
Protein: 5g
Fat: 23g
Saturated fat: 12g
Sodium: 180mg

Disclaimer: Nutrition values are estimates and will vary based on ingredients, brands, and portion size.

FAQs

Can I bake this as a loaf instead?

Yes. Grease and line a 900g (2lb) loaf tin and bake at 180°C (160°C fan) for about 45–55 minutes. Tent with foil if it browns too quickly, and check the centre with a skewer before removing.

What size tray bake tin works best?

A 23 x 30cm traybake tin gives the ideal depth so the sponge bakes through evenly and still stays moist. If your tin is larger, start checking a few minutes earlier as the cake will be thinner.

Can I use wholemeal flour?

Yes, you can replace up to half the self-raising flour with wholemeal flour. The crumb will be slightly denser and the flavour a little nuttier, so do not expect quite the same lightness.

Is this cake suitable for children?

Yes. It is gently flavoured, naturally sweet from ripe bananas, and slices neatly into snack-sized squares. If baking for little ones or allergies, you can leave out the walnuts.

Can I make this banana traybake without cream cheese frosting?

Absolutely. Serve it plain, dust it with icing sugar, or top it with a simple lemon icing (icing sugar mixed with enough lemon juice to drizzle). The sponge is moist enough to stand on its own.