Delia Smith​ Banana Cake Recipe

This simple Delia Smith Banana Cake recipe is made with ripe bananas, plain flour, walnuts, bright orange zest, and zesty lemon zest. This recipe creates a wonderfully moist and tender loaf cake with a crunchy demerara sugar topping. Perfect for an afternoon snack with tea or coffee, this recipe makes one delicious loaf that is great for sharing with family and friends.

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Delia Smith Banana Cake Recipe Ingredients

• 225g plain flour
• 2 level teaspoons baking powder
• 40g butter, at room temperature
• 40g lard, at room temperature
• 1 large egg, beaten
• 110g caster sugar
• 4 medium bananas, peeled
• 50g walnuts, roughly chopped
• Zest of 1 orange
• Zest of 1 lemon
• 1 rounded tablespoon demerara sugar

How To Make Delia Smith Banana Cake Recipe

1. Preheat oven and prep tin: First, pre-heat your oven to 180°C (gas mark 4). Line a standard 2lb loaf tin with a loaf tin liner to prevent sticking.
2. Combine dry ingredients and fats: Sift the plain flour and baking powder into a large mixing bowl. Sifting from a height helps to air the flour for a lighter cake. Add the room temperature butter, lard, beaten egg, and caster sugar to the bowl.
3. Mix to a sandy texture: Using an electric hand whisk, mix all the ingredients together for about one minute. The mixture should look like fine, sandy crumbs.
4. Mash and add bananas: In a separate, smaller bowl, use a fork to mash the four bananas until they form a smooth pulp. Add the mashed bananas to the cake mixture and whisk briefly to combine.
5. Fold in flavors: Gently fold the chopped walnuts, orange zest, and lemon zest into the batter using a spatula. Be careful not to overmix.
6. Fill the loaf tin: Spoon the finished cake batter into your prepared loaf tin. Use the back of a spoon to level the surface, then sprinkle the demerara sugar evenly over the top for a crunchy crust.
7. Bake the cake: Place the loaf tin on a lower shelf in the oven. This ensures the top of the cake is in the center of the oven for even baking. Bake for approximately 1 hour and 10 minutes, or until a skewer inserted into the center comes out clean.
8. Cool the cake: Once baked, let the cake rest in the tin for 10 minutes. This helps it set. After 10 minutes, carefully turn it out onto a wire rack to cool completely.

Recipe Tips

• Use Very Ripe Bananas: The best banana cakes are made with overripe bananas—the ones with lots of brown spots. They are much sweeter and have a more intense banana flavor, which makes the cake moist and delicious.
• Room Temperature Ingredients: Using room temperature butter, lard, and egg is crucial. They combine more easily and create a smooth batter, which results in a lighter, more even cake texture.
• Don’t Overmix the Batter: After adding the mashed bananas and walnuts, mix only until they are just combined. Overmixing develops the gluten in the flour, which can make the final cake tough and dense instead of soft and tender.
• Sift Your Flour: Sifting the flour and baking powder together removes any lumps and aerates the mixture. This simple step helps ensure your banana cake has a light and fluffy crumb.

What To Serve Banana Cake

This classic banana cake is wonderful on its own, especially with a hot cup of tea or coffee. For a simple treat, serve a warm slice with a generous spread of salted butter. You can also turn it into a more decadent dessert by adding a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. For a tangy contrast, a simple cream cheese frosting pairs beautifully with the sweet banana flavor.

How To Store Banana Cake Leftovers

• Refrigerate: While this cake is best stored at room temperature, you can refrigerate it. Wrap the cake tightly in plastic wrap or store it in an airtight container in the refrigerator for up to 5 days. Note that refrigeration can sometimes make the cake a bit dry.
• Freeze: This banana cake freezes very well. Once completely cool, wrap the entire loaf (or individual slices) in a layer of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Delia Smith Banana Cake Recipe Nutrition Facts

• Calories: 285 kcal
• Total Fat: 13g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 95mg
• Total Carbohydrate: 38g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 4g

Frequently Asked Questions

• Can I use all butter instead of lard? Yes, you can substitute the 40g of lard with an additional 40g of butter for a total of 80g of butter. The lard helps create a very tender, soft texture, but an all-butter version will still be delicious, with a slightly firmer crumb.
• What can I do if my bananas aren’t ripe enough? To quickly ripen bananas, place them on a baking sheet (with their peels on) and bake them at 150°C (300°F) for 15-20 minutes, or until the skins turn black and shiny. Let them cool completely before you mash them for the recipe.
• Can I make this banana cake without walnuts? Absolutely. If you have a nut allergy or simply don’t care for them, you can leave the walnuts out entirely. You could also substitute them with chocolate chips or pecans if you prefer.
• Why did my banana cake turn out dense? A dense banana cake is usually caused by one of two things: overmixing the batter after adding the flour, or using baking powder that is old or expired. Mix only until the ingredients are just combined for a light and tender result.

Try More Recipes:

• Delia Smith Banana Bread​ Recipe
• Delia Smith Apple Pie​ Recipe
• Delia Smith Apple And Almond Pudding​ Recipe