Mary Berry Apple and Banana Cake Recipe – Moist, Comforting, and Foolproof Every Time

this cake started as one of those “use up the fruit bowl before it judges me” bakes. I had two bananas going freckly faster than I could keep up with, plus a couple of lonely Braeburns that had somehow escaped being packed into lunchboxes all week.

The first time I tested this loaf, I made the rookie mistake of chopping the apples too big. The result? A slightly lopsided loaf with apple craters that looked like it had been dropped on the way out of the oven. But the flavour… oh it was so good — soft banana sweetness, pockets of tender apple, that little hit of cinnamon — so I knew I needed to fix the texture.

By test three, I’d cracked it: smaller apple chunks, very ripe bananas, and just enough demerara sugar on top to give it that crackly Mary-style finish. If you want a bake that tastes like a warm hug and makes your kitchen smell like an autumn candle, let me show you how I got it right.

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Why I Love This Recipe

Most apple cakes go dry after day one — but the banana in this loaf keeps everything beautifully soft for days. I didn’t expect it to make such a difference, but it really does.

A few reasons this just works:

• The all-in-one method keeps the crumb tender. Overmixing is the enemy here.
• Ripe bananas add sweetness and moisture without weighing the loaf down.
• Firm apples hold their shape, giving those soft little pockets that make the cake so moreish.
• A thick sprinkle of demerara creates the crackly, caramel-crunch top that Mary does so well. I once skipped it “just to see” — bland mistake. Don’t skip it.

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Recipe Ingredients

• Self-raising flour – Gives lift without faff. I tested plain flour + baking powder, and while it worked, the texture wasn’t quite as airy.
• Baking powder – Extra insurance for a tall loaf, especially with moisture-heavy fruit.
• Ground cinnamon – Warmth without shouting. I tried adding nutmeg once… and immediately un-did that decision.
• Softened butter – Creams into the mixture easily. Cold butter will give you a dense loaf.
• Caster sugar – Dissolves quickly, keeping the crumb fine.
• Eggs – Bind everything and add structure. Don’t use fridge-cold eggs unless you like curdled batter (been there).
• Very ripe bananas – The riper the better. Black spots = perfect.
• Firm eating apples – I prefer Braeburn because they hold shape without going mushy.
• Demerara sugar – Adds that signature crunchy top. Soft brown sugar will not work the same way.

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Some Variations You May Like To Try

These are tested variations — not guesswork.

Dairy-Free

✔ Tested with Flora Plant Butter (block).
✔ Texture still soft, but browns a little faster.
— Reduce bake temp by 5°C if using a fan oven.

Lower Sugar

✔ Reduce caster sugar to 180g.
✔ Keep the demerara on top — it’s worth it.
— Any lower and it starts to taste “worthy.”

Apple Swap

✔ Pink Lady or Jazz apples work nicely.
✘ Don’t use Bramley — too wet with the banana.

Add-ins that actually work

• 50g chopped walnuts (tested — adds lovely crunch)
• 75g raisins (surprisingly good)

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How To Avoid Mistakes

Problem	Why It Happened	How to Fix It
Apple pieces sank	Apples too big / batter too loose	Chop apples to 1cm cubes, toss in 1 tbsp flour
Dense texture	Overmixed batter	Stop mixing as soon as it’s smooth
Top browned too early	Loaf cakes bake long and slow	Tent with foil for last 20 mins
Mushy apple pockets	Used cooking apples	Stick to firm eaters (Braeburn, Gala)

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Let’s Make The Recipe!

1. Prep the tin
   Line your 2lb loaf tin with one long strip of parchment. This makes lifting so much easier.
2. All-in-one batter
   Add the butter, sugar, flour, baking powder, cinnamon, and eggs to a large bowl.
   Beat until just smooth — about 20–25 seconds in my mixer. (Once I overbeat to 45 seconds and it was noticeably tougher.)
3. Fold in the fruit
   Stir in the mashed banana.
   Fold in the apple pieces gently — the batter should feel thick but soft.
4. Transfer & top
   Spoon into the tin, level the top, then sprinkle over the demerara sugar.
   The sugar should fully cover the surface — trust me, that’s the magic.
5. Bake
   Bake at 160°C (325°F) for 60–70 minutes.
   The cake should feel firm, and a skewer should come out clean with maybe one tiny crumb.
6. Cool
   Cool in the tin for 10 minutes before lifting onto a wire rack.

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My Tips for This Recipe

• I chop the apples the size of a sugar cube — any bigger and they sink.
• If your bananas are underripe, microwave them whole (skin on) for 20 seconds to soften.
• My fan oven runs hot, so I pull the cake out at 63 minutes.
• For the neatest slices, let the loaf cool completely before cutting… which I almost never manage.

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Store and Serving Info

• Room temp – 3 to 4 days in an airtight tin. Stays incredibly moist.
• Freeze – Whole or sliced, up to 3 months.
• Reheat – 10 seconds in the microwave brings it back to life.
• Serve with
  – custard (heaven)
  – clotted cream
  – vanilla ice cream

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Apple & Banana Cake FAQs

Why is my cake dense?

Denseness usually comes from overmixing or using cold butter and eggs. For this recipe, mix only until smooth.

Can I use plain flour instead of self-raising?

Yes—add 4 level teaspoons of baking powder to the plain flour.

Are black bananas okay for baking?

Absolutely. Overripe bananas (with black spots) give the cake better flavour and moisture.

What apples work best?

Braeburn, Gala, Pink Lady, or any firm eating apple that holds its shape.

Can I freeze this cake?

Yes—freeze whole or in slices for up to 3 months. Thaw at room temperature.

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Other Recipes You May Like:

• Mary Berry Marmalade Loaf Recipe
• Mary Berry Ginger Bread​ Recipe
• Mary Berry Banana Bread Recipe

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