What is Mary Berry Banana Cake with Oil?
Mary Berry’s Banana Cake with Oil is a moist, flavorful cake made using ripe bananas and vegetable oil instead of butter. The oil adds moisture and makes the cake soft and tender. It’s an easy and quick recipe that’s perfect for using up overripe bananas, and it’s great for snacking, dessert, or even as a breakfast treat.
What Goes Best with Mary Berry Banana Cake with Oil?
Mary Berry’s Banana Cake pairs well with:
- Cream cheese frosting: The tangy richness complements the sweetness of the bananas.
- Whipped cream: Light and airy whipped cream contrasts with the dense, moist texture of the cake.
- Fresh berries: Strawberries, blueberries, or raspberries add a fresh, fruity element.
- Honey or maple syrup drizzle: These natural sweeteners enhance the banana flavor.
- Ice cream: A scoop of vanilla or caramel ice cream pairs perfectly with the cake.
Ingredients
For the banana cake:
- 225g self-raising flour
- 150ml vegetable oil
- 175g caster sugar
- 2 large eggs
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
- 1 tsp baking powder
- 50ml milk (optional, to adjust consistency)
Optional Toppings:
- 100g cream cheese frosting
- 50g chopped nuts (walnuts or pecans)
- 1 tbsp icing sugar (for dusting)
How to Prepare Mary Berry Banana Cake with Oil
- Preheat the oven: Set the oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin.
- Prepare the batter: In a large mixing bowl, whisk the eggs and sugar until light and fluffy. Add the mashed bananas, vegetable oil, and vanilla extract. Stir until combined.
- Add dry ingredients: Sift the flour and baking powder into the mixture and gently fold until just combined. If the batter is too thick, add a splash of milk to adjust the consistency.
- Bake the cake: Pour the batter into the prepared tin and smooth the top. Bake for 40-45 minutes or until a skewer inserted into the center comes out clean.
- Cool: Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Mary Berry Banana Cake with Oil – Detailed Recipe
Ingredients
Refer to the list above.
Instructions
- Mix wet ingredients: Whisk eggs and sugar, then add mashed bananas, oil, and vanilla.
- Add dry ingredients: Fold in flour and baking powder. Add milk if needed for a smoother batter.
- Bake: Pour batter into the cake tin and bake for about 40-45 minutes until fully cooked.
- Cool and serve: Let the cake cool before serving. Optionally, top with cream cheese frosting or nuts.
Notes
- Bananas: The riper the bananas, the sweeter and more flavorful the cake will be.
- Oil substitute: If you prefer, you can substitute vegetable oil with melted coconut oil or sunflower oil.
- Adding nuts: You can fold chopped nuts (like walnuts or pecans) into the batter for extra crunch.
- Extra sweetness: If you like a sweeter cake, add 1 tbsp of honey or maple syrup to the batter.
How to Serve Mary Berry Banana Cake with Oil
- With cream cheese frosting: Spread cream cheese frosting on top of the cake for a rich and tangy topping.
- Dust with icing sugar: For a simple and elegant touch, dust the cooled cake with icing sugar before serving.
- With fresh fruit: Serve with a side of fresh berries or banana slices.
- With whipped cream: A dollop of whipped cream adds a light contrast to the cake’s dense texture.
- Warm with ice cream: Serve warm slices with a scoop of vanilla or caramel ice cream for a decadent dessert.
How to Reheat Mary Berry Banana Cake with Oil
- In the microwave: Heat individual slices for 10-15 seconds in the microwave to enjoy warm.
- In the oven: Reheat the whole cake or slices in a preheated oven at 150°C (300°F) for 5-10 minutes.
How to Store Leftovers of Mary Berry Banana Cake with Oil
- At room temperature: Store the banana cake in an airtight container at room temperature for up to 3 days.
- In the fridge: If frosted, keep the cake in the refrigerator for up to 5 days. Let it come to room temperature before serving.
- In the freezer: Wrap the cake tightly in cling film and foil and freeze for up to 3 months. Thaw at room temperature.
Frequently Asked Questions Regarding Mary Berry Banana Cake with Oil
- Can I use another type of oil instead of vegetable oil?
Yes, you can substitute with melted coconut oil, sunflower oil, or even light olive oil. - Can I use whole wheat flour for this recipe?
Yes, whole wheat flour can be used, though the texture will be denser. - Can I add nuts or chocolate chips to the batter?
Yes, you can fold in chopped nuts or chocolate chips for added flavor and texture. - How do I prevent the cake from becoming too dense?
Avoid over-mixing the batter. Fold the ingredients gently to maintain a light texture. - Can I use this recipe to make banana muffins?
Yes, you can divide the batter into muffin tins and bake for about 20-25 minutes. - Can I freeze the banana cake?
Yes, the cake freezes well. Wrap it tightly in cling film and foil, and it will keep for up to 3 months. - How can I make this recipe dairy-free?
Simply use a plant-based milk (like almond or oat milk) instead of regular milk. - What’s the best way to make sure the cake is moist?
Make sure to use very ripe bananas and do not over-bake the cake. The oil also helps keep the cake moist. - Can I add spices like cinnamon or nutmeg to the batter?
Yes, adding a pinch of cinnamon or nutmeg can enhance the flavor of the cake. - Can I substitute sugar with a healthier alternative?
Yes, you can use honey, maple syrup, or coconut sugar as a substitute for caster sugar.