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.
- Prep Time: 15
- Cook Time: 55
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
- 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
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.