Mary Berry Banana Traybake Recipe – Moist Cake with Cream Cheese Icing

Ripe bananas sitting in the fruit bowl finally have somewhere good to go with this Mary Berry Banana Traybake Recipe. It brings together the comforting flavour of banana bread with the soft, airy texture of a classic traybake, finished with a golden crust, a creamy topping, and a scatter of seeds and walnuts for a bit of crunch. The result is a moist, well-risen cake with a light crumb that’s easy to slice and share.

This is a simple, family-friendly bake that suits teatime, school fetes, or casual gatherings just as easily as everyday baking at home. Ahead, you’ll find the full ingredient list and equipment needed, a clear step-by-step method covering the batter, topping, and icing, along with serving ideas, storage instructions, answers to common baking questions, and the nutrition information per serving.

If you’re looking for more inspiration, explore our Mary Berry Traybake Recipes guide for more delicious traybake recipes from across the collection.

Equipment

Equipments for Mary Berry Banana Traybake Recipe:

Using the right equipment makes this banana traybake easy to prepare and helps create an evenly baked cake with a soft texture. Most of the tools are common kitchen essentials that make mixing, baking, cooling, and testing for doneness simple for beginners.

• Large bowl – Holds all the ingredients while mixing the batter.
• Electric mixer – Quickly combines the mixture until smooth.
• Electric hand whisk – A handy alternative to a stand mixer.
• Spatula – Scrapes every bit of batter from the bowl and helps spread it evenly.
• Traybake tin – Gives the cake its classic traybake shape.
• 30cm x 23cm traybake tin – A commonly recommended size for even baking.
• 12in x 9in traybake tin – An alternative tray size if available.
• 9×13-inch traybake tin – Another suitable tray option for the recipe.
• Roasting tin – Can be used if it matches the required size.
• Loaf tin – Useful if making the recipe as banana bread instead of a traybake.
• 450g loaf tin – Suitable for a smaller loaf version.
• 900g loaf tin – Ideal for a larger loaf.
• Baking parchment – Prevents the cake from sticking to the tin.
• Baking paper – An alternative lining for easy cake removal.
• Measuring jug – Measures liquid ingredients accurately.
• Fork – Mashes the ripe bananas smoothly.
• Skewer – Checks whether the cake is fully baked.
• Wire rack – Allows the cake to cool evenly after baking.
• Oven – Bakes the traybake until golden and well risen.

Ingredients

Ingredients for Mary Berry Banana Traybake Recipe:

This Mary Berry Banana Traybake Recipe uses simple baking staples to create a soft, moist cake with rich banana flavour. The combination of ripe bananas, self-raising flour, butter, and a creamy icing makes it perfect for afternoon tea or family baking. If your bananas are very ripe or over-ripe, they will add even more natural sweetness and moisture.

Ingredient	Quantity
Self-raising flour	225g
Baking powder	2 tsp
Bicarbonate of soda	½ tsp
Softened butter	100g
Caster sugar	175g
Light brown sugar	50g
Ripe bananas, mashed	3 medium
Eggs	2 large
Milk	2 tbsp
Vanilla extract	1 tsp
Full-fat cream cheese	200g
Unsalted butter	50g
Sifted icing sugar	200g
Pumpkin seeds	2 tbsp
Sunflower seeds	2 tbsp
Chopped walnuts	50g
Demerara sugar	1 tbsp

How to Make Mary Berry Banana Traybake

1. Preheat oven to 180°C and grease the tin. Line with baking parchment or baking paper so the cake lifts out easily after baking.
2. Measure ingredients carefully before you begin. Mash the bananas with a fork until smooth and set them aside.
3. Place the flour, baking powder, bicarbonate of soda, softened butter, caster sugar, light brown sugar, eggs, milk, and vanilla extract into a large bowl. Beat together using the all-in-one method until smooth and well combined.
4. Fold in the mashed bananas gently with a spatula. Mix only until evenly combined to keep the batter light.
5. Spoon mixture into the prepared traybake tin and level the surface. Sprinkle the pumpkin seeds, sunflower seeds, walnuts, and demerara sugar evenly over the top.
6. Bake on the middle shelf until the cake is well risen and golden. It is ready when it springs back lightly and a skewer comes out clean.
7. Leave the cake to cool in tin for about 10 minutes. Turn out carefully, peel off the baking paper, and cool completely on a wire rack.
8. Make icing by beating the butter until smooth, then gradually beat in the icing sugar. Mix in the cream cheese until smooth, spread icing over the cooled cake, and decorate with walnuts before serving.

Expert Tips for Mary Berry Banana Traybake Recipe

A few simple baking habits can make a big difference to the finished traybake. After making this recipe several times, I have found that paying attention to the bananas, mixing time, and cooling process gives the best flavour, texture, and appearance every time.

• Use very ripe bananas with black-spotted skins for the sweetest flavour and the softest cake.
• The blackest bananas often produce the richest banana taste because their natural sugars have fully developed.
• Bring the butter and eggs to room temperature before mixing for a smoother batter.
• Do not overmix once the bananas are added, or the cake may become dense instead of light.
• Fold the banana mixture gently to help keep a light and fluffy texture.
• Spread the batter evenly to create a smooth batter that bakes to an even height.
• Always cool completely before icing, or the butter icing will melt and become runny.
• If the icing feels too firm, allow it to soften until it reaches a spreadable consistency before frosting.
• Freeze bananas after peeling if they are becoming too ripe. Store them in freezer bags and thaw before using.
• This recipe can also be baked as one large cake if you have a suitable tin, but adjust the baking time as needed.

Serving Suggestions

How to serve Mary Berry Banana Traybake:

This banana traybake is delicious served cooled, making it a perfect choice for teatime, family gatherings, or casual celebrations. Its soft sponge and creamy topping pair well with warm drinks and simple garnishes, while the generous slices make it easy to share with a crowd or take to school fetes.

• Serve cooled with a hot cup of tea or freshly brewed coffee.
• Add a little extra cream cheese frosting before serving for a richer finish.
• Sprinkle chopped walnuts over each slice for extra crunch.
• Enjoy with the seed topping as a simple afternoon snack.
• Slice into portions for easy serving at family parties.
• Pack it for picnics or school fetes where it is easy to share.
• Serve with fresh banana slices or seasonal berries for a colourful dessert.

Storage

How to store Mary Berry Banana Traybake:

Room Temperature

• Let the cake cool completely before storing.
• Keep in an airtight container for up to 2 days.
• If the cake has cream cheese frosting, avoid leaving it out for long periods in warm weather.

Refrigerator

• Store in an airtight container for up to 5 days.
• The cake can be made up to a day ahead and kept chilled until needed.
• For the best texture, let a slice sit at room temperature for 20–30 minutes before serving.

Freezer

• This cake freezes well for up to 3 months.
• Freeze the other cake or individual slices in freezer bags or freezer-safe containers.
• Defrost before using by leaving it in the refrigerator overnight or at room temperature for a few hours.
• There is no need to reheat, but you can allow it to come to room temperature before serving for the best flavour.

FAQs

Q: Can I freeze banana traybake?

Yes, this traybake freezes very well. Wrap it tightly or store it in freezer bags and freeze for up to 3 months before defrosting.

Q: Can I freeze banana bread instead of the traybake version?

Yes, banana bread can be frozen in the same way. Freeze whole or in slices for easy serving later.

Q: Can I make ahead?

Yes, this cake can be made up to a day ahead. Store it in the refrigerator and add any decoration just before serving if preferred.

Q: How should I store the cake?

Keep it in an airtight container once it has cooled completely. Refrigeration is the best option if the cake has cream cheese frosting.

Q: How do I know when the cake is baked?

The top should be golden and lightly spring back when touched. A skewer inserted into the centre should come out clean.

Q: Why should I use ripe bananas?

Ripe bananas are naturally sweeter and softer than fresh yellow bananas. They give the cake better flavour and a moist texture.

Q: Can I use frozen bananas?

Yes, frozen bananas work well once fully thawed and drained if they release extra liquid. They are a great way to use fruit that was frozen when fully ripe.

Q: Can I use yoghurt instead of soured cream or buttermilk?

Yes, natural yoghurt is a suitable substitute in many banana cake recipes. It helps keep the sponge moist while adding a light tangy flavour.

Nutrition

The nutrition values below are approximate and may vary depending on the exact ingredients and portion size used. The estimate is based on a traybake made with butter, cream cheese, sugar, bananas, eggs, milk, self-raising flour, walnuts, pumpkin seeds, and sunflower seeds.

Nutrient	Amount Per Serving
Calories	380 kcal
Protein	6g
Carbohydrates	47g
Sugars	28g
Fat	19g
Saturated Fat	9g
Fibre	3g
Sodium	220mg