A good banana cake should be moist, tender, and strongly flavored with ripe bananas without becoming heavy or greasy. For a Delia Smith Banana Cake Recipe, use very ripe bananas with plenty of brown speckles; they provide sweetness, moisture, and a deeper banana flavor.
This version follows the traditional British home-baking style associated with Delia Smith: straightforward ingredients, careful mixing, and a moderate oven that gives the cake an even crumb.
Ingredients
- 3 ripe medium bananas, about 250–275 g peeled
- 175 g self-raising flour
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 100 g soft unsalted butter
- 125 g caster sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons milk, if needed
- Pinch of salt
For the tin:
- A little butter for greasing
- Baking parchment
How to Make Delia Smith Banana Cake Recipe
Step 1
Heat the oven to 180°C (350°F) or 160°C fan. Grease a 20 cm round cake tin or a standard loaf tin and line the base with baking parchment.
Peel the bananas and mash them with a fork. Leave a few small pieces rather than turning them into a completely smooth purée. Those little pieces give the finished cake a better banana texture.
Sift the flour, baking powder, cinnamon, and salt into a bowl.
Step 2
Beat the softened butter and caster sugar together until pale and creamy. Add the eggs one at a time, beating well after each addition.
Mix in the vanilla and mashed bananas. The mixture may look slightly curdled at this point; that is perfectly fine.
Fold in the dry ingredients gently. Stop mixing as soon as no obvious streaks of flour remain. Add a tablespoon or two of milk only if the batter looks unusually thick.
Step 3
Transfer the batter to the prepared tin and smooth the surface.
Bake for approximately 35–45 minutes, depending on the tin used. The cake should be golden brown and spring back lightly when pressed in the centre.
Insert a skewer into the middle. It should come out clean or with a few moist crumbs attached.
Leave the cake in the tin for about 10 minutes, then transfer it to a wire rack to cool completely.
For the best texture, let the cake cool before slicing. The banana flavor also becomes more pronounced after it has rested.
What to Serve With Delia Smith Banana Cake Recipe
This cake is good on its own, but a few simple additions work particularly well:
- Butter: Spread lightly over a warm slice.
- Cream cheese frosting: Useful if you want a richer dessert-style cake.
- Whipped cream: Adds a soft, creamy contrast.
- Greek yogurt: Its slight tang balances the sweetness.
- Tea or coffee: A classic pairing for an afternoon slice.
- Toasted walnuts: Sprinkle chopped walnuts over the top before baking for extra texture.
For a more traditional everyday cake, leave it unfrosted. The banana provides enough moisture and flavor without needing a heavy topping.
Delia Smith Banana Cake Recipe Nutrition Information
Approximate nutrition per slice, assuming the cake is divided into 10 slices:
| Nutrient | Approximate amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 35 g |
| Protein | 4 g |
| Fat | 11 g |
| Saturated fat | 6 g |
| Sugar | 19 g |
| Fiber | 2 g |
| Sodium | 120 mg |
Values vary according to the exact banana size, butter, flour, sugar, and serving size used.
FAQs
Can I use very ripe bananas?
Yes. Very ripe bananas are ideal because they are sweeter, softer, and more intensely flavored. Bananas with brown or heavily speckled skins are particularly good for baking.
Why did my banana cake turn out dense?
Overmixing the batter can produce a dense crumb. Once the flour is added, fold gently and stop as soon as everything is combined. Too many bananas or an underheated oven can also make the centre heavy.
Can I make this cake in a loaf tin?
Yes. A loaf tin works well for banana cake. The baking time may change depending on its size and depth, so check the centre with a skewer before removing the cake from the oven.
How should I store banana cake?
Keep it in an airtight container at room temperature for up to 3 days. If topped with cream cheese frosting, refrigerate it.
Can I freeze banana cake?
Yes. Cool it completely, wrap individual slices or the whole cake tightly, and freeze for up to about 3 months. Thaw at room temperature before serving.
Can I add nuts?
Yes. Chopped walnuts or pecans are especially good. Around 75 g is enough for a noticeable nutty texture without overwhelming the banana flavor.
Why is my banana cake wet in the middle?
The most common causes are too much banana, a cake tin that is too small or deep, or insufficient baking time. If the top browns before the centre is cooked, loosely cover it with foil and continue baking until a skewer inserted into the centre comes out clean.