Ekani Ella This Mary Berry Banana Cake with Oil is soft, moist, and wonderfully light, thanks to the use of oil instead of butter. Oil keeps the crumb tender for longer, making this cake ideal if you want a banana bake that stays fresh and slices cleanly even after a day or two. The banana flavour is clear and comforting, without being heavy or greasy.
It’s a great option for everyday baking, afternoon tea, or using up overripe bananas. Inspired by the reliable baking approach of Mary Berry, this recipe focuses on simplicity, moisture, and consistent results.
What Is Mary Berry Banana Cake With Oil?
Mary Berry Banana Cake with Oil is a banana-based sponge made using vegetable oil rather than butter. This method creates a lighter texture and helps the cake retain moisture longer. It’s mixed in one bowl, uses basic ingredients, and bakes into a soft, even crumb.
The cake is usually baked as a loaf or simple round sponge and served plain or lightly iced.
Other Popular Mary Berry Recipes
Why This Recipe Is Worth Trying
- Extra-moist texture – oil keeps the cake soft for days
- Easy mixing method – no creaming required
- Strong banana flavour – perfect for ripe bananas
- Light crumb – not dense or heavy
- Reliable everyday bake – simple and repeatable
Essential Ingredients to Make Mary Berry Banana Cake With Oil
- Ripe bananas – 3 medium, well mashed
- Caster sugar – 175 g
- Large eggs – 2
- Vegetable oil – 125 ml
- Self-raising flour – 225 g
- Baking powder – 1 tsp
- Milk – 2 tbsp
- Vanilla extract – 1 tsp
Handy Kitchen Tools for Best Results
- Large mixing bowl
- Whisk or wooden spoon
- 900 g loaf tin or 20 cm round cake tin
- Baking parchment
- Fork or potato masher
Step-by-Step Guide to Making Mary Berry Banana Cake With Oil
- Prepare the tin and oven – Grease the cake tin well and line it with baking parchment, leaving an overhang for easy removal. Preheat the oven fully so the cake bakes evenly from the start.
- Mash the bananas – Mash the ripe bananas until mostly smooth, keeping a few small lumps for texture. Very ripe bananas add natural sweetness and moisture.
- Mix wet ingredients – Add the caster sugar, eggs, vegetable oil, milk, and vanilla extract to the bananas. Whisk gently until everything is well combined and smooth.
- Combine dry ingredients – In a separate bowl, mix the self-raising flour and baking powder so the raising agent is evenly distributed.
- Bring the batter together – Fold the dry ingredients into the wet mixture gently. Stop mixing as soon as the batter is smooth to avoid a dense cake.
- Fill the tin – Pour the batter into the prepared tin and level the surface lightly so it rises evenly.
- Bake until just set – Bake on the middle shelf until the cake is well risen, lightly golden, and a skewer inserted into the centre comes out clean.
- Cool properly – Leave the cake in the tin for about 10 minutes, then lift it out and cool completely on a wire rack before slicing.
What I Got Wrong (And How I Fixed It)
- Oily texture – Using too much oil caused this, so measuring carefully fixed it.
- Flat cake – Old baking powder reduced lift; fresh baking powder worked better.
- Dense crumb – Overmixing was the issue; gentler folding solved it.
- Dark edges – Baking lower in the oven helped even browning.
Healthier Version of Mary Berry Banana Cake With Oil
For a lighter option, reduce the sugar slightly and use half oil and half plain yoghurt. The cake remains moist but feels less rich.
Ingredient Substitutions for Mary Berry Banana Cake With Oil
- Vegetable oil (125 ml) – Use sunflower or light olive oil
- Caster sugar (175 g) – Light brown sugar for a caramel note
- Self-raising flour (225 g) – Plain flour with 2 tsp baking powder
- Milk (2 tbsp) – Any dairy or unsweetened plant milk
Pairing Ideas: What to Serve With Mary Berry Banana Cake With Oil
- Butter spread lightly – Simple and classic
- Honey drizzle – Adds gentle sweetness
- Peanut butter – Complements banana flavour
- Fresh berries – Adds freshness
- Tea or coffee – Perfect for breaks
Expert Tips to Make Perfect Mary Berry Banana Cake With Oil
- Use very ripe bananas – Best flavour and moisture
- Measure oil carefully – Prevents greasiness
- Mix gently – Keeps the crumb light
- Bake on the middle shelf – Ensures even cooking
- Check early – Banana cakes vary in timing
- Cool fully before slicing – Cleaner cuts
Creative Ways to Customize Mary Berry Banana Cake With Oil
- Chocolate chip version – Fold in dark chocolate
- Nutty addition – Add chopped walnuts or pecans
- Spiced twist – Add cinnamon or nutmeg
- Banana and blueberry mix – Adds freshness
- Lemon glaze finish – Light and fragrant
Storing Mary Berry Banana Cake With Oil the Right Way
- Room temperature storage – Keep covered for up to three days
- Airtight container – Maintains softness
- Refrigerate in warm weather – Extends freshness
- Freeze slices – Wrap well and freeze up to one month
How to Reheat Mary Berry Banana Cake With Oil (If Needed)
Warm slices briefly in the microwave or toaster. This refreshes the crumb and brings out the banana aroma without drying the cake.
Nutritional Breakdown (Per Serving)
- Calories: ~300 kcal
- Carbohydrates: ~40 g
- Fats: ~14 g
- Protein: ~5 g
- Sugar: ~23 g
Mary Berry Banana Cake With Oil Recipe
Mary Berry Banana Cake with Oil is a banana-based sponge made using vegetable oil rather than butter. This method creates a lighter texture and helps the cake retain moisture longer. It’s mixed in one bowl, uses basic ingredients, and bakes into a soft, even crumb.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 8
- Category: Cake
- Method: Baking
- Cuisine: British
Ingredients
-
Ripe bananas – 3 medium, well mashed
-
Caster sugar – 175 g
-
Large eggs – 2
-
Vegetable oil – 125 ml
-
Self-raising flour – 225 g
-
Baking powder – 1 tsp
-
Milk – 2 tbsp
-
Vanilla extract – 1 tsp
Instructions
-
Prepare the tin and oven – Grease the cake tin well and line it with baking parchment, leaving an overhang for easy removal. Preheat the oven fully so the cake bakes evenly from the start.
-
Mash the bananas – Mash the ripe bananas until mostly smooth, keeping a few small lumps for texture. Very ripe bananas add natural sweetness and moisture.
-
Mix wet ingredients – Add the caster sugar, eggs, vegetable oil, milk, and vanilla extract to the bananas. Whisk gently until everything is well combined and smooth.
-
Combine dry ingredients – In a separate bowl, mix the self-raising flour and baking powder so the raising agent is evenly distributed.
-
Bring the batter together – Fold the dry ingredients into the wet mixture gently. Stop mixing as soon as the batter is smooth to avoid a dense cake.
-
Fill the tin – Pour the batter into the prepared tin and level the surface lightly so it rises evenly.
-
Bake until just set – Bake on the middle shelf until the cake is well risen, lightly golden, and a skewer inserted into the centre comes out clean.
-
Cool properly – Leave the cake in the tin for about 10 minutes, then lift it out and cool completely on a wire rack before slicing.
FAQs
Why is my banana cake greasy when made with oil?
Banana cake can feel greasy if too much oil is used or the cake is underbaked. Measure the oil carefully and make sure the cake is fully baked before removing it from the oven.
Can I use olive oil instead of vegetable oil?
Yes, but choose a light or mild olive oil. Strong extra-virgin olive oil can overpower the banana flavour and change the taste of the cake.
How ripe should bananas be for an oil-based banana cake?
Bananas should be very ripe, soft, and heavily speckled or black. Overripe bananas provide more sweetness and moisture, which improves the texture of oil-based cakes.
How do I know when banana cake with oil is fully baked?
Insert a skewer into the centre of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Wet batter on the skewer means it needs more baking time.
Wrapping It Up
Mary Berry Banana Cake with Oil is a dependable, moist bake that delivers comfort with very little effort. The oil-based method keeps it soft, the banana flavour stays clear, and the results are consistently good—making it a recipe worth keeping on hand for everyday baking.
