Mary Berry​ Banana And Honey Cake

This soft and lightly sweet tea cake is a perfect way to use up ripe bananas. With a hint of lemon zest and nutmeg, plus a drizzle of warm honey on top, it’s a delightful treat for any time of the day!

Ingredients Needed

For the Cake:

• 1¾ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon nutmeg, freshly grated
• ½ cup salted butter, softened
• 2 medium (225g) bananas, mashed
• ½ cup + 1 tablespoon granulated sugar
• 1 lemon, finely grated zest
• 2 extra-large eggs
• 6 tablespoons thick pale honey

For the Topping:

• 2 tablespoons honey
• Nibbed sugar or crushed sugar cubes, for sprinkling (optional)

How To Make Mary Berry Banana and Honey Cake

1. Prepare the pan and oven. Preheat the oven to 325°F (160°C). Grease a 9×5-inch loaf pan, then line the bottom with parchment paper to prevent sticking.
2. Mix the dry ingredients. In a large mixing bowl, combine the flour, baking powder, salt, and nutmeg. Add the softened butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
3. Add the wet ingredients. Peel and mash the bananas until smooth. Stir them into the flour mixture along with the sugar, lemon zest, eggs, and honey. Mix well until the batter is smooth and evenly combined.
4. Bake the cake. Pour the batter into the prepared loaf pan and level the surface. Bake for about 1¼ hours (75 minutes), or until a skewer inserted into the center comes out clean. If the top starts browning too quickly, cover it loosely with foil during the last 15–20 minutes.
5. Cool the cake. Let the cake cool in the pan for a few minutes, then carefully turn it out onto a wire rack. Peel off the parchment paper and allow it to cool completely before adding the topping.
6. Add the honey glaze. Warm 2 tablespoons of honey in a small saucepan until it’s slightly runny. Brush it over the top of the cooled cake, then sprinkle with nibbed sugar or crushed sugar cubes for a crunchy finish.

Recipe Tips

• Use soft, ripe bananas. The riper they are, the sweeter and softer the cake will be.
• If your honey is thick, warm it slightly. This makes it easier to mix into the batter.
• Cover the cake with foil if it browns too fast. This keeps it from burning on top.
• Let the cake cool fully before adding honey. If the cake is warm, the honey may soak in too much.

How To Store It

At Room Temperature: Store in an airtight container for up to 3 days.

In the Fridge: Keep in a sealed container for up to 5 days. Let it come to room temperature before serving.

In the Freezer: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature.

Nutrition Facts (Per slice, based on 10 slices)

• Calories: 250
• Carbs: 37g
• Protein: 4g
• Fat: 10g
• Sugar: 20g
• Fibre: 2g
• Sodium: 180mg

Try More Recipes:

• Mary Berry Banana Pecan Loaf With Honey Icing
• Mary Berry Banana Loaf
• Mary Berry Banana Fruit Bread
• Mary Berry Ice Cream Honeycomb​