When it comes to baking, no one does it quite like Mary Berry. Known for her simple, foolproof recipes, she has a way of turning everyday ingredients into something truly special. One of her lesser-known but incredibly delicious recipes is the Date and Banana Cake, a moist, comforting loaf that brings together the natural sweetness of ripe bananas and rich, sticky dates.
This cake is the perfect blend of fruity and hearty. The bananas give it a soft texture and mellow sweetness, while the dates add depth and a chewy richness that make each bite more satisfying than the last. It’s the kind of cake that doesn’t need frosting or fancy decoration; it shines in its simplicity.
What Makes Mary Berry’s Date and Banana Cake Special?
Mary Berry’s Date and Banana Cake is all about using wholesome, natural ingredients. It’s the kind of bake that makes your kitchen smell like home. The bananas not only add flavor but also help keep the cake moist for days. The dates, often soaked in boiling water or chopped finely, melt into the batter and create little pockets of sweetness. Combined, they give the loaf a soft, dense crumb and a beautifully rich flavor.
Unlike overly sugary cakes, this one is subtly sweet, making it a great choice for breakfast, afternoon tea, or a not-too-heavy dessert. It’s also quite forgiving; you can adjust the amount of banana or even add chopped nuts or a hint of spice if you like.
The Ingredients You’ll Need to Make Cake
You need the following ingredients to make Mary Berry’s Date and Banana Cake. Most of what you need is probably already in your kitchen:
- Ripe bananas (the spottier, the better)
- Chopped dates
- Butter (softened)
- Sugar (light brown works well for extra depth)
- Eggs
- Self-raising flour
- Baking powder
- Optional: cinnamon or chopped walnuts
It’s an all-in-one method cake, meaning you throw everything in a bowl and mix; it couldn’t be easier.
Let’s Make Mary Berry’s and Banana Cake Step by Step
Here are some steps that you need to follow: These are:
Soak the Dates:
Put the chopped dates in a bowl and cover them with boiling water. Let them soak for about 15 minutes until they’re nice and soft.
Preheat Your Oven:
Set your oven to 180°C (or 160°C with a fan)/350°F/Gas Mark 4. Grease and line an 8-inch round cake tin with baking paper.
Prepare the Wet Mixture:
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each. Mix in the mashed banana and vanilla extract.
Add the Dry Ingredients:
Sift in the self-raising flour and baking powder. Gently fold it into the wet mixture until everything is just combined.
Stir in the Dates:
Pour in the soaked dates along with any leftover water. This step helps keep the cake extra moist, so don’t skip it!
Time to Bake:
Pour the batter into your prepared tin, smooth out the top, and bake for 35–40 minutes. It’s ready when a skewer inserted into the center comes out clean.
Cool and Serve:
Let the cake sit in the tin for 10 minutes before transferring it to a wire rack to cool completely. Enjoy it plain or dusted with a little icing sugar.
Tips for the Best Result
- Use very ripe bananas: They mash more easily and add more flavor.
- Soften the dates first: Soaking them briefly in hot water makes them easier to mix and more tender.
- Line your tin well: This cake has a sticky texture, so make sure to line your loaf tin or use non-stick paper.
- Let it cool fully before slicing: It firms up as it cools, making cleaner slices.
Final Thoughts
Mary Berry’s Date and Banana Cake is the kind of recipe that feels nostalgic yet timeless. It’s perfect for using up those overripe bananas sitting on your counter and gives you a sweet, hearty loaf that everyone will love. Whether you’re a beginner or an experienced baker, this recipe is a must-try. Pair it with a cup of tea, and you’ve got comfort in every bite.
And if you’re planning to store any leftover slices, you might also wonder how long a sandwich lasts in the fridge. A handy guide for keeping your baked or packed treats fresh.
