Mary Berry’s Banana Loaf Cake

Hello and Welcome Back!

Got two bananas in the fruit bowl that just quite aren’t ripe anymore? If your answer is yes, this is the recipe for you.

I spotted two bananas in my kitchen just like those described and decided to pick out a random Mary Berry Cookbook from the shelf and search the index, instantly finding a Banana Loaf Cake. Today I am sharing it with you because I love this recipe so much; from a big fan of Mary Berry’s bakes.


  • 1tsp bicarb soda
  • 2tbsp boiling milk
  • 100g soft margarine
  • 175g caster sugar
  • 2 eggs, beaten
  • 2 bananas, mashed (just past ripe, but not heavily discoloured inside for the best mash)
  • 225g plain flour
  • 1tsp baking powder
  • Drizzled honey – to decorate


  • Add 2tbsp milk to a microwaveable jug and microwave for 40seconds, 700w setting
  • Add the bicarbonate of soda into the boiled milk and whisk with a fork, leave to cool a little
  • Prepare your baking tin, my largest tin was 30x8x8 cm. Lightly grease the centre and the sides with small dots of margarine for the paper to stick and line covering the longer edges, passing across the centre of the tin and laying flat for best results
  • In a separate small bowl, whisk the eggs with a fork
  • Using your main mixing bowl, mash your bananas then add the beaten eggs, mix to combine
  • Measure and add the caster sugar and margarine into the mixing bowl and mix well until the mixture is soft
  • Preheat your oven now for best results 180C (my fan oven worked at this temp) gas mark 4, 350F
  • Add half the flour and 1tsp baking powder to the mixing bowl and mix until thickened, then add the remaining flour and mix again
  • Once the mixture is at this thickened, yet soft stage, add the milk and soda mix you set aside earlier
  • Pour the mixture into your prepared tin and lightly lift and drop the tin a couple of times to knock out any air and flatten the surface
  • Put your tin into the oven for 1 hour, check at 55mins and take out when golden brown to the eye. If you’re unsure, leaving the loaf in for the full hour will not burn or affect your loaf cake, don’t worry πŸ™‚

When you have taken your loaf out of the oven, place it on a suitable surface (such as a wooden chopping board) and turn it out onto a wire rack, which you can do whilst it is warm. Just be careful and use a tea towel or oven gloves to protect your hands.

Serve warm or cold and top with butter or jam. Anything that tickles your fancy.

Baking Bee’s Tip: Drizzle the loaf’s surface with honey to maximise taste and texture.


Until next time

Baking Bee

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