Mary Berry Banana Bread with Cinnamon Cream Cheese Frosting

Calories: 452.5kcal|Fat: 22.6g|Carbohydrates: 59.75|Protein: 46.97 |

Recipe
Ingredients
Tips
Storage

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This mouthwatering dessert brings together the sweetness of ripe bananas, a hint of warm cinnamon, and the tanginess of cream cheese icing. With its moist texture and heavenly flavours, this Mary Berry Banana Cake is a surefire crowd-pleaser that will leave everyone asking for seconds.

This cake is incredibly moist and fluffy, thanks to the use of self-raising flour, butter, and light muscovado sugar in the batter. The grated lemon zest adds a refreshing citrusy twist to the mix, enhancing the overall flavour profile. Mashed bananas, the star ingredient, contribute natural sweetness and a delightful tropical aroma. The beaten eggs ensure a perfect, light texture, holding everything together with grace.

Why you’ll love it

Easy and Foolproof: As all Mary Berry’s recipes, this Banana Bread recipe is simple to follow and guarantees fantastic results every time.
Moist and Flavourful: The banana cake that bursts with natural sweetness and warm spice notes.
Creamy Dreamy Frosting: The cream cheese icing is a like the cherry on top of the cake, offering a rich and tangy luxurious touch satisfying your appetite.
Banana Chip Crunch: The banana chips on top not only add a lovely decoration but also bring a satisfying crunch to each bite.

Tips

Use ripe, spotty bananas for maximum sweetness and flavour. If you have a ripe banana you can freeze it with the flesh to use for banana cake later.
Allow the cake to cool completely before applying the cream cheese icing to prevent melting.
Leave the cake plain or ice it with this cream cheese frosting.
For added spice, add a dash of nutmeg or allspice to the cake batter.
Make sure the cream cheese and butter are softened to room temperature before preparing the icing for a smooth texture.

Variations

Add a handful of chopped nuts, such as walnuts or pecans, to the cake batter for a delightful crunch. You can also try our Chunky Monkey Baked Oatmeal.
Add dried fruits or fresh fruits like raisins, chopped dates or blueberries to create a Banana Mixed Berries Oatmeal Bake.
Make a Fudge Brownie Banana Cake.
Swap the ground cinnamon for ground cardamom for an exotic twist on the classic flavour profile. You can also use homemade Chai Tea Spices
Turn into chocolate chips banana muffins.
Banana Bread with almond flour and topped with chunks of chocolates and strawberries

Storage Tips

Store in an airtight container for up to 3 days or refrigerate in hotter temperatures.
Freeze one loaf for another time for up to 2 months wrapped in greaseproof paper though the cake keeps well in a cake tin for up to 1 week.

How to serve banana cake?

I like banana cake for brunch or afternoon tea. Pair it with a steaming cup of tea or coffee to truly savour the warm and comforting flavours.

However, with the cream frosting this can also become delightful dessert after dinner .

I find this homemade banana cake can indeed make a thoughtful and delicious gift when visiting relatives or friends, bringing a bit of homemade goodness to their day. Sharing homemade treats with loved ones is a wonderful way to spread joy and warmth!

Health Info

Calories: 452.5kcal
Sugar: 39.8g
Sodium: 337.1mg
Fat: 22.6g
Carbohydrates: 59.75
Fiber: 13.66
Protein: 46.97

Mary Berry Banana Cake Recipe

Author Caroline Sciberras

Servings 10 portions

Calories 452.5

Prep Time 15

Cook Time 40

Fat: 22.6g|Carbohydrates: 59.75|Protein: 46.97

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Description

Ingredients

225 g (8 oz) self-raising flour
100 g (4 oz) of butter, cubed
1 teaspoon ground cinnamon
225 g (8 oz) light muscovado sugar
1 lemon grated zest
2 small peeled bananas mashed with a fork
2 eggs beaten

For the Cream Cheese Icing

100 g (4 oz) butter, softened
150 g (5 oz) full-fat cream cheese
150 g (5 oz) icing sugar, sifted
a pinch of ground cinnamon
a few banana chips or slices to decorate

Instructions

Grease two 450g (1lb) loaf tins and line their bases with a strip of baking paper.
Preheat the oven to 180°C (356°F) / 160°C fan (320°F) / Gas 4.
Place the flour into a mixing bowl and add the butter.
Incorporate the butter into the flour using your fingers until the mixture resembles breadcrumbs (you can also use a food processor).
Add the cinnamon, sugar, and lemon zest to the mixture and stir well.
Combine the mashed bananas with the flour mixture, and then add the beaten egg.
Thoroughly mix the ingredients until well combined, then divide the batter between the prepared loaf tins and level the surface.
Bake for about 30–35 minutes or until the cakes are golden and have risen
Allow to cool for 5 minutes, then turn out.
Remove the baking paper, and move to a wire rack.

To make the icing

Beat the butter until smooth.
Gradually beat in the cream cheese until well combined.
Add the sifted icing sugar and a pinch of cinnamon. Beat well until smooth.
Cover the cakes with cream cheese frosting.
Decorate with banana slices or chips.

Use ripe, spotty bananas for maximum sweetness and flavor. If you have a ripe banana you can freeze it with the flesh to use for banana cake later.
Allow the cake to cool completely before applying the cream cheese icing to prevent melting.
For added spice, add a dash of nutmeg or allspice to the cake batter.
Make sure the cream cheese and butter are softened to room temperature before preparing the icing for a smooth texture.
Experiment with different fruit chips or chopped nuts as alternative cake toppings.
Freeze one loaf for another time for up to 2 months wrapped in greaseproof paper though the cake keeps well in a cake tin for up to 1 week.
Leave the cake plain or ice it with this cream cheese frosting.