Mary Berry Recipes

Home / Baking / Mary Berry's Delightful Apple and Banana Loaf Cake

Oh, there's nothing quite like the comforting aroma of a freshly baked loaf cake wafting through the kitchen, is there? This particular Apple and Banana Loaf Cake is a sheer delight, a recipe that has brought joy to countless families and certainly holds a special place in my heart. It combines the familiar sweetness of ripe bananas with the gentle tartness of crisp apples, creating a flavour profile that is simply irresistible and perfectly balanced. It’s a truly versatile bake, perfect for a quiet afternoon tea or as a lovely treat tucked into a lunchbox.

What I adore about this recipe is its wonderful simplicity. You don't need any fancy equipment or advanced techniques to achieve a truly spectacular result. The ingredients are readily available, and the method is straightforward, making it an ideal project for bakers of all experience levels. It’s a real family favourite, I assure you, and the kind of cake that disappears rather quickly, much to everyone's satisfaction!

So, gather your ingredients, pop on your apron, and let's create a truly moist, tender, and beautifully spiced cake together. This is a cake that truly delivers on flavour and texture, a little ray of sunshine in every slice, and I know you’ll be so proud to present it. Let's get baking!

Why You'll Love This Recipe

The combination of ripe bananas and grated apple ensures an incredibly moist and tender crumb, preventing any dryness.
It uses simple, readily available ingredients and a straightforward 'all-in-one' method, making it accessible for even novice bakers.
The subtle warmth of cinnamon perfectly complements the fruit, creating a comforting and inviting flavour profile that appeals to everyone.

Ingredients

175g (6oz) softened butter, plus extra for greasing
175g (6oz) caster sugar
2 large eggs, free-range if possible
225g (8oz) self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
2 very ripe medium bananas, mashed
1 large eating apple (such as Cox or Braeburn), peeled, cored and grated
2 tbsp milk (if needed to loosen the mixture)

Equipment Needed

900g (2lb) loaf tin • Large mixing bowl • Electric hand whisk (optional, but helpful) • Sieve • Grater • Large metal spoon or spatula • Baking parchment • Wire cooling rack

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas 4). Grease and line a 900g (2lb) loaf tin with baking parchment, ensuring it comes up over the sides for easy lifting.
In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. An electric whisk makes quick work of this, but a wooden spoon will do beautifully.
Gradually beat in the eggs, one at a time, adding a spoonful of flour with each egg to prevent curdling. Continue to whisk until well combined.
Sift in the remaining self-raising flour, baking powder, and ground cinnamon. Gently fold these dry ingredients into the wet mixture using a large metal spoon, taking care not to overmix. Just combine until no streaks of flour remain.
Now, gently fold in the mashed ripe bananas and the grated apple. Mix just enough to distribute the fruit evenly throughout the batter. If the mixture seems a little stiff, add a tablespoon or two of milk to achieve a good dropping consistency.
Spoon the cake batter into your prepared loaf tin and gently level the top with the back of a spoon. Place it in the centre of your preheated oven.
Bake for 50-60 minutes, or until the cake is golden brown on top and a skewer inserted into the centre comes out clean. If the top is browning too quickly, you can loosely cover it with a piece of foil.
Once baked, remove the loaf tin from the oven and let the cake cool in the tin for 10-15 minutes before turning it out onto a wire rack to cool completely. Resist the temptation to slice it while warm, as it will slice much more cleanly when entirely cool.

Perfect Substitutions

**Self-raising flour:** If you only have plain (all-purpose) flour, use 225g (8oz) plain flour and increase the baking powder to 2 teaspoons.
**Caster sugar:** Granulated sugar can be used, though caster sugar gives a slightly finer crumb.
**Eating apple:** A Bramley apple can be used for a tarter flavour, or any firm apple variety you have on hand.
**Cinnamon:** You can substitute with 1 teaspoon of mixed spice for a different warm flavour, or a pinch of nutmeg for extra depth.

Serving Suggestions

This delightful loaf cake is simply wonderful on its own, perhaps with a gentle dusting of icing sugar for a touch of elegance. It's truly splendid served alongside a comforting cup of tea, making it ideal for afternoon tea. For a more decadent treat, a dollop of crème fraîche or a scoop of vanilla ice cream makes a lovely accompaniment. If you enjoyed this, you might also love our Classic Coffee and Walnut Cake and Classic Coffee and Walnut Cake.

How to Store \u0026 Reheat

This Apple and Banana Loaf Cake stores beautifully! Once completely cool, wrap it tightly in cling film or foil, or place it in an airtight container. It will keep well at room temperature for 3-4 days, remaining wonderfully moist. For longer storage, this cake freezes exceptionally well. Wrap individual slices or the whole cooled loaf tightly in cling film, then again in foil, and freeze for up to 3 months. To enjoy, simply thaw at room temperature for several hours or overnight. I don't recommend reheating it in the microwave as it can alter the lovely texture.

Mary's Secrets to Success

My top secret for this particular bake is to ensure your bananas are wonderfully ripe – the browner, the better! This not only gives a superior sweetness but also contributes significantly to the cake's lovely moist texture. And do remember, when folding in the flour and fruit, be gentle. Overmixing can develop the gluten too much, leading to a tougher cake, and we want a light, tender crumb, don't we? A light hand is key for sheer perfection!

Frequently Asked Questions

Can I use less ripe bananas?

For the best flavour and moisture, you really do want to use very ripe bananas – those with plenty of brown spots on their skins. They're sweeter and much easier to mash, contributing wonderfully to the cake's texture. If yours aren't quite ripe enough, you can speed up the process by baking them in their skins on a baking tray at 150°C (130°C fan/Gas 2) for 15-20 minutes until black and soft.

Do I need to peel the apple?

Yes, I recommend peeling the apple for this cake. The skin can become a little tough during baking and affect the overall smooth texture of the cake. Grating the apple finely also helps it to meld beautifully into the batter.

Can I add nuts or dried fruit?

Absolutely, that's a lovely idea! A handful of chopped walnuts or pecans (about 50g/2oz) would add a delightful crunch and nutty flavour. You could also fold in 50g (2oz) of sultanas or chopped dried apricots for extra sweetness and chewiness. Just ensure they are gently folded in at the same stage as the fresh fruit.

How do I know when the cake is perfectly baked?

The best way to check for doneness is to insert a thin skewer or cocktail stick into the very centre of the cake. If it comes out clean, without any wet batter clinging to it, your cake is perfectly baked. If it's still sticky, return it to the oven for another 5-10 minutes and test again.

My cake turned out a bit dry, what went wrong?

A dry cake is often a sign of overbaking, so do keep a close eye on the cooking time and use the skewer test. It could also be that your bananas weren't quite ripe enough, or perhaps a little too much flour was added. Ensure your butter and eggs are at room temperature too, as this helps create a lovely, light batter.