Mary Berry Banana and Sultana Cake Recipe

Mary Berry’s Banana and Sultana Cake is a moist, flavorful loaf cake that combines the sweetness of ripe bananas with the chewy texture of sultanas. This cake is quick and easy to prepare, making it a fantastic option for using up overripe bananas. With a light, tender crumb, it’s perfect for tea time, breakfast, or as a snack.

What is Mary Berry Banana and Sultana Cake?

Mary Berry’s Banana and Sultana Cake is a simple loaf cake made with mashed bananas and plump sultanas, giving it a rich sweetness and a tender, moist texture. Baked to golden perfection, this cake is a comforting treat that’s ideal for sharing with family and friends.

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Why You Should Try This Recipe

• Easy and Quick: A straightforward recipe that comes together in no time.
• Great for Using Ripe Bananas: Perfect for making use of overripe bananas.
• Moist and Flavorful: Bananas and sultanas add natural sweetness and moisture.
• Perfect for Any Occasion: Great for breakfast, snacks, or dessert.
• Freezer-Friendly: Ideal for meal prep or making ahead.

Ingredients Needed to Make Mary Berry Banana and Sultana Cake

• 225g Self-Raising Flour: Gives the cake structure and rise.
• 100g Unsalted Butter (softened): Adds richness and moisture.
• 175g Caster Sugar: Sweetens the cake.
• 2 Large Eggs: Binds the ingredients and adds structure.
• 2 Ripe Bananas (mashed): Adds natural sweetness and flavor.
• 100g Sultanas: Adds a chewy texture and sweetness.
• 1 tsp Baking Powder: Ensures a light, fluffy texture.
• 1 tsp Vanilla Extract (optional): Adds extra flavor.

Instructions to Make Mary Berry Banana and Sultana Cake

Step 1. Preheat the Oven

Preheat your oven to 350°F (180°C). Grease and line a loaf pan with parchment paper.

Step 2. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. This can take about 3-4 minutes with an electric mixer or slightly longer by hand.

Step 3. Add the Eggs and Vanilla

Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract if using.

Step 4. Add the Bananas

Gently fold in the mashed bananas, mixing until evenly combined.

Step 5. Add the Dry Ingredients

Sift the self-raising flour and baking powder over the wet ingredients. Gently fold the flour mixture into the batter until just combined, being careful not to overmix.

Step 6. Fold in the Sultanas

Add the sultanas to the batter and fold them in until evenly distributed.

Step 7. Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with foil.

Step 8. Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve, or store for later.

What Goes Well With Mary Berry Banana and Sultana Cake

• Butter Spread – Adds richness when served on slices.
• Cream Cheese Frosting – A tangy topping that complements the sweetness.
• Whipped Cream – Light and airy, great for added indulgence.
• Fresh Berries – Adds a fresh, fruity contrast.
• Vanilla Ice Cream – Perfect for a warm slice of cake.

Expert Tips for Making the Best Mary Berry Banana and Sultana Cake

To make this cake perfect, keep these tips in mind:

• Use Ripe Bananas – The riper the bananas, the sweeter and more flavorful the cake.
• Don’t Overmix – Overmixing can make the cake dense. Fold gently for a tender crumb.
• Soak the Sultanas – Soak Sultanas in warm water for 10 minutes for extra plumpness.
• Adjust Sugar Based on Banana Ripeness – Very ripe bananas are sweet, so you can reduce sugar slightly if preferred.
• Cover with Foil if Browning Too Quickly – Protects the top while the center finishes baking.

Easy Variations of Mary Berry Banana and Sultana Cake

Try these variations to make the recipe your own:

• Add Walnuts or Pecans – For added crunch and flavor.
• Use Raisins Instead of Sultanas – A slightly different, yet still delicious option.
• Add a Pinch of Cinnamon or Nutmeg – For warm spice notes.
• Add Chocolate Chips – Mix in a handful of chocolate chips for extra indulgence.
• Swap for Whole Wheat Flour – Use half whole wheat flour for a nuttier taste and extra fiber.

Best Practices to Store Mary Berry Banana and Sultana Cake

• Store at Room Temperature – Keep in an airtight container for up to 3 days.
• Refrigerate for Longer Storage – Store in the fridge for up to 5 days.
• Freeze for Up to 3 Months – Wrap slices individually in plastic wrap, then foil, and freeze.

Best Practices to Reheat Mary Berry Banana and Sultana Cake

• Oven Reheat – Place slices in a 300°F (150°C) oven for 5-10 minutes to warm through.
• Microwave Individual Slices – Heat on low power for 10-15 seconds until warm.
• Serve at Room Temperature – This cake is delicious at room temperature without reheating.

How Can I Make Mary Berry Banana and Sultana Cake Healthier?

• Reduce Sugar – Use slightly less sugar, especially if using very ripe bananas.
• Swap for Whole Wheat Flour – Use part whole wheat flour to add fiber.
• Use Greek Yogurt – Replace part of the butter with Greek yogurt for a lighter cake.
• Add Ground Flaxseed – Stir in a tablespoon of flaxseed for extra nutrients.
• Skip the Butter Spread – Serve plain or with fruit instead for fewer calories.

Nutrition Value (per serving)

• Calories: 270
• Carbohydrates: 40g
• Protein: 4g
• Fat: 10g
• Fiber: 2g
• Sugar: 20g

FAQs

Can I Use Fresh Bananas Instead of Overripe Bananas for Banana and Sultana Cake?

Yes, you can use fresh bananas, but overripe bananas are ideal because they are sweeter and mashed more easily, resulting in a richer flavor and smoother texture for the cake. If using fresh bananas, consider adding a bit more sugar to maintain the desired sweetness.

How Do I Keep Banana and Sultana Cake Moist?

To keep Banana and Sultana Cake moist, ensure you don’t overmix the batter, as overmixing can make the cake dense and dry. Additionally, store the cake in an airtight container at room temperature or in the fridge to retain moisture.

Can I Freeze Mary Berry Banana and Sultana Cake?

Yes, you can freeze Mary Berry Banana and Sultana Cake. Wrap individual slices or the whole cake in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the fridge overnight or at room temperature before serving.

What Can I Substitute for Sultanas in Banana and Sultana Cake?

If you don’t have sultanas, you can substitute them with raisins, chopped dates, or dried cranberries. Each will add a unique flavor and texture but will work well with the banana in the cake.

Final Words

Mary Berry’s Banana and Sultana Cake is a beautifully moist and flavorful loaf that’s easy to make and perfect for any occasion. With ripe bananas and sweet sultanas, it’s a satisfying treat for breakfast, tea time, or dessert. Whether enjoyed plain or with your favorite toppings, this cake is a delightful way to use up ripe bananas and bring comfort to any table. Enjoy!

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