Prep Time: 15 mins Cook Time: 40 mins Total: 55 mins Yields: 2 loafs
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 flavors, this Mary Berry Banana Cake is a surefire crowd-pleaser that will leave everyone asking for seconds.
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What’s the banana cake recipe by Mary Berry?
The Mary Berry Banana Cake with Cinnamon Cream Cheese Frosting is an irresistible treat that combines the comforting essence of ripe bananas with the subtle spiciness of ground cinnamon.
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 flavor 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.
The highlight, in my opinion, is the delectable cream cheese icing infused with a hint of ground cinnamon, enhancing its richness with a delightful touch of warmth and spice. To finish, embellish the cake’s surface with a sprinkling of banana slices or chips, introducing sweetness and a captivating visual element to the dessert.
Why you’ll love it
- Easy and Foolproof: The recipe is simple to follow and guarantees fantastic results every time.
- Moist and Flavorful: The combination of ripe bananas and cinnamon creates an irresistible cake that bursts with natural sweetness and warm spice notes.
- Creamy Dreamy Frosting: The cream cheese icing is a heavenly pairing with the banana cake, offering a rich and tangy balance that will leave you craving more.
- Versatile Treat: Perfect for tea time, dessert, or special occasions, this Banana Cake with Cinnamon Cream Cheese Frosting is versatile and crowd-pleasing for all ages.
- Banana Chip Crunch: The banana chips on top not only add a lovely decoration but also bring a satisfying crunch to each bite. You can also add banana slices if you prefer adding a drop of lime so that it keeps a nice colour!
Mary Berry banana cake recipe
Ingredients
- Self-raising flour – 225g (8oz) self-raising flour
- Butter – 100g (4oz) of butter, cubed
- Ground cinnamon – 1 teaspoon, ground cinnamon
- Light muscovado sugar – 225g (8oz) light muscovado sugar
- Lemon zest – grated zest of 1 lemon.
- Banana – 2 small peeled bananas, mashed with a fork
- Eggs – 2 eggs beaten
For the Cream Cheese Icing
- Butter – 100g (4oz) butter, softened
- Full-fat cream cheese – 150g (5oz) full-fat cream cheese
- Icing sugar – 150g (5oz) icing sugar, sifted
- Ground cinnamon – a pinch of ground cinnamon
- Banana chips – 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.
Tips
- 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.
Variations
- Add a handful of chopped nuts, such as walnuts or pecans, to the cake batter for a delightful crunch.
- Incorporate dried fruits like raisins or chopped dates to create a fruity surprise in every slice.
- Swap the ground cinnamon for ground cardamom for an exotic twist on the classic flavor profile.
- Opt for a cream cheese and lemon glaze instead of the cinnamon cream cheese frosting for a zesty alternative.
How to serve this banana bread?
- Serve as a delightful dessert after dinner or as a tempting accompaniment to your afternoon tea.
- Share the love by treating family and friends to this scrumptious creation on special occasions or just to brighten their day.
- Pair it with a steaming cup of tea or coffee to truly savor the warm and comforting flavors.
Whether you’re hosting a gathering or enjoying a cozy day at home, this cake is guaranteed to impress and leave everyone wanting more.
You might like more…
MORE POPULAR BANANA RECIPES:
- Banana Flip
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- Mary Berry Banana Muffins with Chocolate Chips
- Banana Bread using Almond Flour
- Banana Egg Oatmeal Pancakes
Mary Berry Banana Cake with Cinnamon Cream Cheese Frosting
- Total Time: 55 minutes
Ingredients
Units Scale
- 225g (8oz) self-raising flour
- 100g (4oz) of butter, cubed
- 1 teaspoon, ground cinnamon
- 225g (8oz) light muscovado sugar
- grated zest of 1 lemon.
- 2 small peeled bananas, mashed with a fork
- 2 eggs beaten
For the Cream Cheese Icing
- 100g (4oz) butter, softened
- 150g (5oz) full-fat cream cheese
- 150g (5oz) 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.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread/Dessert
- Method: Baking
- Cuisine: British
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