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Mary Berry Date and Banana Cake

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Prep Time 20 minutes
Cook Time 1 hour
Course Dessert, Sweet bread/loaf, Tea-time snack
Cuisine British cuisine
Servings 8 People

Equipment

  • 1 Loaf tin (approx. 2lb / 900g)
  • Parchment paper (or greaseproof paper)
  • Mixing bowls
  • Hand mixer or stand mixer (optional, you can also cream by hand)
  • Wooden spoon/spatula
  • Wire cooling rack

Ingredients
  

  • 100 g (3.5 oz) Pitted dates, Chopped
  • 1 Ripe banana, mashed
  • 150 ml (5 fl oz) Boiling water
  • 100 g (3.5 oz) Unsalted butter, softened
  • 150 g (5 oz) Caster sugar
  • 2 Large eggs
  • 200 g (7 oz) Self-raising flour
  • 1 tsp Baking powder
  • 1 tsp  Vanilla extract

Instructions
 

  • Prepare the Dates: Place the chopped dates in a bowl and pour the boiling water over them. Let them soak for about 15 minutes until softened.
  • Preheat the Oven: Preheat your oven to 180°C (160°C fan)/350°F/Gas Mark 4. Grease and line a 20cm (8-inch) round cake tin with baking paper.
  • Mix the Wet Ingredients: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the mashed banana and vanilla extract.
  • Combine Dry Ingredients: Sift the self-raising flour and baking powder into the wet mixture. Fold gently until just combined.
  • Add the Dates: Stir the soaked dates (along with any remaining water) into the batter. The water helps keep the cake moist, so don’t skip it!
  • Bake the Cake: Pour the batter into the prepared tin and smooth the top. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
  • Cool and Serve: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Serve as is or with a dusting of powdered sugar.

Notes

Tips for the Perfect Bake

  • Use ripe bananas: The riper the bananas, the better. Overripe bananas with brown spots are sweeter and have a more intense flavor, making them ideal for banana bread.
  • Don’t overmix the batter: Overmixing can cause the cake to become dense and dry. Fold the ingredients just until combined.
  • Storage: This banana loaf cake can be stored in an airtight container for up to 3 days. It also freezes well if you want to enjoy it later.

 

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