Name: Mary Berry Banana Traybake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Ingredients: 175g unsalted butter, softened; 175g light brown soft sugar; 3 medium eggs; 3 ripe bananas, mashed (about 300g mashed weight); 225g self-raising flour; 1 tsp baking powder; 1 tsp ground cinnamon; 2 tbsp milk; 100g icing sugar, sifted; 2 tsp lemon juice; 1 tbsp water; 1 small banana, thinly sliced, to decorate

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This Mary Berry banana traybake recipe gives you a moist, golden sponge, packed with ripe mashed banana and topped with a thin, glossy lemon icing. Cut into neat squares, it has a tender crumb and a warm, slightly caramelised edge where the batter meets the tin.

It is the kind of bake that forgives a busy kitchen, since it uses one tin, one bowl, and bananas that are already too soft for anything else. It also keeps well, making it a sound choice for lunchboxes or a mid-week treat. From start to finish, it is ready in around 55 minutes.

Ingredients

For the sponge

175g unsalted butter, softened
175g light brown soft sugar
3 medium eggs
3 ripe bananas, mashed (about 300g mashed weight)
225g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
2 tbsp milk

For the icing

100g icing sugar, sifted
2 tsp lemon juice
1 tbsp water
1 small banana, thinly sliced, to decorate

How to Make Mary Berry Banana Traybake

Prepare the tin and oven: Heat the oven to 180C (160C fan) and line a 20cm x 30cm traybake tin with baking paper.
Cream the butter and sugar: Beat the butter and sugar together until pale and fluffy, using an electric mixer or a wooden spoon; this gives the sponge a lighter, softer crumb.
Add the eggs: Beat in the eggs one at a time, adding a spoonful of flour with the last egg to stop the mixture from curdling.
Fold in the banana: Stir in the mashed banana until evenly combined; the mixture will look slightly loose at this stage, which is normal.
Add the dry ingredients: Sift in the flour, baking powder and cinnamon, then fold gently with a metal spoon to keep the air in the batter.
Loosen with milk: Stir in the milk until the batter falls softly off the spoon when tapped.
Bake the traybake: Spread the mixture into the tin, level the top, and bake for 30 to 35 minutes, until golden and springy to the touch.
Cool completely: Leave the traybake in the tin for 10 minutes, then turn out onto a wire rack and cool fully before icing; icing a warm sponge will make it slide straight off.
Make the icing: Mix the icing sugar with lemon juice and water until smooth and thick enough to coat the back of a spoon.
Finish and slice: Drizzle the icing over the cooled sponge, top with banana slices, leave to set for a few minutes, then cut into squares.

Tips for the Best Mary Berry Banana Traybake

Why did my banana traybake sink in the middle?

This usually happens when the bananas are very wet or the tin is opened too early; use ripe but firm bananas and avoid opening the oven door in the first 20 minutes.

Why is my sponge dense or gluey near the bottom?

A gluey layer often comes from underbaking or from bananas that are overly soft and watery; drain any excess liquid from the mashed banana before folding it in.

How do I get an even rise across the whole tray?

Spread the batter right into the corners of the tin with a spatula and give the tin a gentle tap on the worktop before baking to release large air bubbles.

Why does my icing slide off the top?

The sponge must be completely cold before icing, as any warmth will thin the icing and cause it to run straight off the surface.

How do I stop the banana topping from browning too fast?

Add the banana slices just before serving rather than at the icing stage, and brush them lightly with lemon juice to slow discolouration.

Serving Suggestions

Serve slightly warm with a spoonful of custard for a simple pudding
Pair with a strong cup of tea for an afternoon treat
Add a dollop of clotted cream for a more indulgent finish
Pack squares into lunchboxes for a mid-week snack
Serve alongside coffee for a relaxed weekend brunch

Storage

Room temperature

Store in an airtight container at room temperature for up to 3 days.

Refrigerator

Keep in a sealed container in the fridge for up to 5 days; bring back to room temperature before serving for the best texture.

Freezing

Wrap unsliced or individually sliced squares tightly in cling film, then freeze for up to 2 months. Defrost overnight at room temperature and add fresh icing if needed.

Nutrition

Calories: 210-230 kcal
Carbohydrates: 32g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Sodium: 90mg

Nutrition values are estimated and can vary depending on the exact ingredients and portion sizes used.

FAQs

Can I use frozen bananas instead of fresh ones?

Yes, thaw them fully first and drain off any excess liquid before mashing, as frozen bananas release more moisture than fresh ones.

Can I make this banana traybake ahead of time?

Yes, it can be baked a day in advance and iced closer to serving, as the sponge actually firms up slightly and slices more neatly after resting overnight.

Can I freeze the banana traybake?

Yes, it freezes well for up to 2 months; it is best to freeze it without the icing and add that fresh after defrosting.

What size tin works best for this recipe?

A 20cm x 30cm traybake tin gives the right depth and bake time; a smaller tin will need extra baking time to cook through.

Can I add nuts or chocolate chips to the mixture?

Yes, 50g of chopped walnuts or chocolate chips can be folded in with the dry ingredients for extra texture and flavour.

Conclusion

This Mary Berry banana traybake recipe turns overripe bananas into a moist, well-risen sponge with a soft crumb and a light lemon icing on top. It is a practical bake for using up fruit that would otherwise go to waste, and it slices neatly into squares that suit lunchboxes, afternoon tea, or a simple pudding.

The recipe makes around 12 to 15 squares, depending on how they are cut, and keeps well for several days. Give it a try this week, then share how it turned out in the comments below. If you enjoyed this, you might also like mary berry butternut squash lasagne recipe.