Mary Berry Banana Traybake Recipe

This Mary Berry banana traybake is a soft, moist cake with a gentle banana flavour and a light vanilla sweetness running through every bite. It is the sort of bake that feels comforting and familiar, perfect for everyday baking or feeding a crowd. Made in one bowl and baked in a simple tray, it is very easy to make and suitable for beginners. From start to finish, it takes around 50 minutes.

Ingredients

For the banana sponge

• 225g unsalted butter, softened
• 200g caster sugar
• 4 ripe bananas, mashed
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp milk

For the topping

• 3 tbsp honey or apricot jam, warmed
• Icing sugar, for dusting

How to Make Mary Berry Banana Traybake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23 x 30cm traybake tin with baking parchment so the cake lifts out easily.
• Cream the butter and sugar: Place the softened butter and caster sugar into a large bowl and beat until pale and fluffy. This helps give the cake a light texture.
• Add the bananas and eggs: Beat in the mashed bananas, then add the eggs one at a time, mixing well after each addition.
• Fold in the dry ingredients: Sift in the self-raising flour and baking powder, then gently fold together with the vanilla extract and milk until smooth.
• Bake the cake: Spoon the mixture into the prepared tin and level the top. Bake for 30–35 minutes until golden and a skewer inserted into the centre comes out clean.
• Cool and finish: Leave the cake to cool in the tin for 10 minutes, then lift out and cool completely on a wire rack. Brush with warmed honey or jam and dust lightly with icing sugar before slicing.

Tips for the Best Banana Traybake

How ripe should the bananas be?

Very ripe bananas with brown skins give the best flavour and natural sweetness. Avoid using underripe bananas as they lack depth.

Why is my traybake dense?

Overmixing once the flour is added can make the cake heavy. Fold gently and stop as soon as everything is combined.

Can I add extras?

A handful of chopped walnuts or chocolate chips can be folded into the batter without changing the baking time.

Serving Suggestions

• Serve plain with a cup of tea
• Top with softly whipped cream for dessert
• Add fresh berries on the side for a fresher finish

Storage

Room temperature

Store in an airtight container for up to 3 days.

Refrigerator

If topped with cream, keep refrigerated and eat within 2 days.

Freezing

Wrap individual slices well and freeze for up to 3 months. Defrost at room temperature before serving.

Nutrition

• Calories: 360 kcal
• Carbohydrates: 45g
• Protein: 5g
• Fat: 18g
• Saturated Fat: 10g
• Sodium: 210mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Banana Traybake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft, moist banana traybake with a light vanilla sponge and gentle sweetness. A simple Mary Berry style bake perfect for everyday baking.

Ingredients

• 225g unsalted butter, softened

• 200g caster sugar

• 4 ripe bananas, mashed

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 1 tsp vanilla extract

• 2 tbsp milk

• 3 tbsp honey or apricot jam

• Icing sugar, for dusting

• Butter, for greasing tin

Directions

• Preheat oven and prepare the traybake tin.
• Cream butter and sugar until light.
• Add bananas and eggs, mixing well.
• Fold in flour, baking powder, vanilla and milk.
• Bake until golden and cooked through.
• Cool, glaze lightly and dust with icing sugar before serving.

Notes

• Use very ripe bananas for best flavour.
• Do not overmix once flour is added.
• Freezes well without topping.