Delia Smith Banana Cake Recipe is best understood as a traditional British banana loaf: ripe bananas provide moisture and sweetness. Versions attributed to Delia Smith commonly use plain flour, baking powder, butter, lard, caster sugar, four ripe bananas and a crunchy demerara topping.
Ingredients
- 225g plain flour
- 2 level teaspoons baking powder
- 40g unsalted butter, softened
- 40g lard, softened
- 1 large egg, beaten
- 110g caster sugar
- 4 medium very ripe bananas, peeled
- 50g walnuts, roughly chopped
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 1 rounded tablespoon demerara sugar
- A little butter or baking parchment for preparing the tin
The combination of walnuts and citrus zest is characteristic of the versions of this banana cake currently published under Delia Smith’s name.
How to Make Delia Smith Banana Cake
Step 1
Heat the oven to 180°C (350°F/Gas Mark 4). Grease and line a 2lb loaf tin with baking parchment.
Sift the plain flour and baking powder into a large mixing bowl. Add the softened butter, lard, beaten egg and caster sugar.
Beat the mixture for about 1 minute with an electric hand mixer until it resembles fine, sandy crumbs. The mixture does not need to look like a conventional creamed cake batter at this stage.
Step 2
Peel the bananas and mash them thoroughly with a fork until they form a soft pulp.
Add the bananas to the flour mixture and beat briefly until incorporated. Avoid prolonged mixing.
Fold in the chopped walnuts, lemon zest and orange zest with a spatula. The batter should be thick and moist, with the walnuts and citrus distributed evenly throughout.
Step 3
Spoon the batter into the prepared loaf tin and level the surface.
Scatter the demerara sugar evenly over the top. This creates the characteristic crunchy crust as the cake bakes.
Place the tin on a lower oven shelf and bake for approximately 1 hour 10 minutes. Start checking toward the end of the baking time. A skewer pushed into the centre should come out clean or with only a few moist crumbs attached.
Leave the cake in the tin for about 10 minutes, then carefully turn it onto a wire rack and allow it to cool completely before slicing.
For the best texture, don’t rush the cooling stage. Banana cake is quite soft while hot and becomes easier to slice once the crumb has settled.
What to Serve With Delia Smith Banana Cake
A thick slice is excellent with English breakfast tea, Earl Grey or coffee. The cake is sweet enough to serve without frosting.
For a warmer dessert, gently heat a slice and serve it with:
- Salted butter
- Whipped cream
- Vanilla ice cream
- Warm custard
- A drizzle of caramel sauce
For afternoon tea, keep the presentation simple and serve the cake plain. The walnuts and citrus already give it enough flavour and texture.
Delia Smith Banana Cake Nutrition Information
Approximate nutrition per slice, assuming the loaf is divided into 12 portions:
| Nutrient | Approximate amount |
|---|---|
| Calories | 285–320 kcal |
| Carbohydrates | 42 g |
| Protein | 4–5 g |
| Fat | 14–15 g |
| Saturated fat | 7–8 g |
| Sugar | About 22 g |
| Fibre | About 2 g |
These figures are estimates and vary with banana size, the amount of fat retained in the recipe and slice size. Published versions give figures in roughly this range.
FAQs
Can I make this banana cake without lard?
Yes. Replace the lard with the same quantity of softened butter. The texture may be slightly richer and more buttery, but the cake will still work well.
What bananas are best for banana cake?
Use bananas that are heavily speckled or mostly brown. They contain more developed banana flavour and are softer, making them easier to incorporate into the batter.
Can I leave out the walnuts?
Yes. Simply omit them. You can also replace them with chopped pecans if you prefer, although the traditional combination of walnuts and citrus works particularly well.
Why did my banana cake turn out dense?
Overmixing can make the crumb heavy. Once the bananas, flour and other ingredients are combined, mix only enough to produce an even batter. Baking powder that has lost its strength can also reduce the rise.
How do I know when the cake is done?
Insert a wooden skewer into the centre. It should come out clean or with a few moist crumbs. If wet batter clings to it, continue baking and check again after several minutes.
How should I store banana cake?
Once completely cool, keep it in an airtight container at room temperature for about 3 days. For longer storage, wrap it well and freeze it; published versions indicate that it freezes successfully for up to 3 months.
Can I freeze individual slices?
Yes. Wrap individual slices tightly before freezing so they don’t absorb freezer odours or lose moisture. Thaw at room temperature before serving.