If you are looking for a delicious and easy cake recipe that is perfect for any occasion, you have come to the right place. In this article, I will show you how to make a Mary Berry date and banana cake, which is one of my favorite cakes to bake and enjoy.
This cake is made with dates, bananas, brown sugar, butter, eggs, flour, baking powder, and bicarbonate of soda. The dates add sweetness and texture, while the bananas make the cake soft and moist. The brown sugar and butter give the cake a caramel-like flavor, which complements the dates and bananas perfectly.
This cake is ideal for breakfast, brunch, tea time, or dessert. You can serve it plain or with some whipped cream or ice cream on top. You can also drizzle some caramel sauce or honey over the cake for extra indulgence.
So, without further ado, let’s get started with the recipe.
What is Mary Berry’s Date and Banana Cake?
Mary Berry date and banana cake is a moist and rich cake that is made with dates, bananas, brown sugar, butter, eggs, flour, baking powder, and bicarbonate of soda. It is one of the most popular recipes from Mary Berry, a famous British baker and cookbook author. This cake is easy to make and perfect for any occasion.
Why You’ll Love This Recipe
You will love this recipe because it is:
- Delicious: The cake has a caramel-like flavor that complements the dates and bananas perfectly. It is moist, soft, and full of texture.
- Easy: You don’t need any fancy equipment or skills to make this cake. All you need is a saucepan, a bowl, a wooden spoon, a loaf tin, and an oven.
- Versatile: You can customize this cake by adding some chopped walnuts or chocolate chips to the batter. You can also serve it with different toppings such as whipped cream, ice cream, caramel sauce, or honey.
- Freezable: You can make this cake ahead of time and freeze it for up to 3 months. Just thaw it at room temperature and enjoy.
Mary Berry Date and Banana Cake Ingredients
- 175 g (6 oz) chopped dates
- 175 ml (6 fl oz) water
- 1/2 teaspoon bicarbonate of soda
- 100 g (4 oz) butter
- 175 g (6 oz) light muscovado sugar
- 2 ripe bananas, mashed
- 2 eggs, beaten
- 225 g (8 oz) self-raising flour
- 1 teaspoon baking powder
- Optional: 50 g (2 oz) chopped walnuts or chocolate chips
How to Make Mary Berry Date and Banana Cake
- Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line a 900 g (2 lb) loaf tin with baking parchment.
- In a small saucepan, bring the dates and water to a boil. Simmer for a few minutes until the dates are soft and mushy. Stir in the bicarbonate of soda and set aside to cool slightly.
- In a large bowl, cream the butter and sugar together with a wooden spoon until light and fluffy. Add the mashed bananas and eggs and mix well.
- Sift the flour and baking powder over the mixture and fold in gently. Stir in the walnuts or chocolate chips if using.
- Spoon the batter into the prepared tin and level the surface. Bake for 50 to 60 minutes or until a skewer inserted in the center comes out clean.
- Leave the cake to cool slightly in the tin before turning out onto a wire rack to cool completely.
- Enjoy your Mary Berry date and banana cake as it is or with your preferred toppings.
How do I Serve the Mary Berry Date and Banana Cake?
You can serve the Mary Berry date and banana cake as it is or with your preferred toppings.
Here are some suggestions:
- Plain: Enjoy the cake on its own or with a cup of tea or coffee.
- Whipped cream: Whip some heavy cream with some sugar and vanilla extract and dollop it over the cake slices.
- Ice cream: Scoop some vanilla ice cream or your favorite flavor and place it on top of the cake slices.
- Caramel sauce: Heat some brown sugar, butter, and cream in a saucepan until smooth and bubbly. Drizzle it over the cake slices.
- Honey: Warm some honey in a microwave-safe bowl and pour it over the cake slices.
Pro Tips to Make Perfect Mary Berry Date and Banana Cake
- To make sure your dates are soft enough, soak them in hot water for 10 minutes before chopping them.
- To mash your bananas easily, peel them and place them in a microwave-safe bowl. Microwave for 30 seconds or until soft, then mash with a fork.
- To prevent your cake from sinking in the middle, avoid opening the oven door too often while baking.
- To store your cake, wrap it tightly in cling film or foil and keep it in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
- To reheat your cake, slice it and microwave it for 10 seconds or until warm.
Other Mary Berry Cakes Recipe
- Mary Berry Lemon Courgette Cake
- Mary Berry Coconut Cake Recipe
- Mary Berry Boiled Fruit Cake
- Mary Berry Blueberry Loaf Cake
- Mary Berry Mars Bar Cake
- Mary Berry Lemon Shortbread Biscuits
- Mary Berry Date and Walnut Cake
- Mary Berry Pear Cake
Can I use dried dates instead of fresh dates for this recipe?
Yes, you can use dried dates for this recipe, but you may need to soak them in hot water for 10 minutes before chopping them. This will help them soften and plump up. You can also add some of the soaking water to the saucepan with the dates and bicarbonate of soda to make the cake more moist.
How can I tell if my cake is done?
The best way to check if your cake is done is to insert a skewer or a toothpick in the center of the cake. If it comes out clean or with a few crumbs, your cake is done. If it comes out wet or sticky, your cake needs more time in the oven. You can also gently press the top of the cake with your finger. If it springs back, your cake is done. If it leaves an indentation, your cake needs more time in the oven.
I hope you enjoyed this article on how to make a Mary Berry date and banana cake recipe. This cake is one of my favorites because it is easy, delicious, and versatile. You can make it for any occasion and serve it with any toppings you like.
If you have any questions or comments about this recipe, feel free to leave them below. I would love to hear from you.
Thank you for reading this article and happy baking!