This Delia Smith banana cake is a classic, comforting bake with a soft crumb and rich banana flavour. It is moist without being heavy, gently spiced, and finished with a simple nut topping that adds just the right crunch. The recipe is straightforward and suitable for beginners, yet reliable enough for experienced bakers. From start to finish, it takes about 1 hour 15 minutes, including cooling.
Ingredients
For the Banana Cake
- 175g self-raising flour
- 1 level tsp baking powder
- 75g soft butter
- 175g light muscovado sugar
- 2 large ripe bananas, peeled and mashed
- 2 large eggs
- 2 tbsp milk
For the Topping
- 25g chopped walnuts or pecans
- 1 tbsp demerara sugar
How to Make Delia Smith Banana Cake Recipe
- Prepare the Oven and Tin:Preheat the oven to 180°C, or 160°C fan. Grease a 900g loaf tin and line the base with baking parchment.
- Mix the Cake Batter:Sift the flour and baking powder into a large mixing bowl. Add the butter, sugar, mashed bananas, eggs, and milk. Using an electric hand mixer or wooden spoon, beat everything together until smooth and well combined.
- Fill the Tin:Spoon the mixture into the prepared loaf tin and level the surface with the back of a spoon. Sprinkle the chopped nuts and demerara sugar evenly over the top.
- Bake the Cake:Place the tin on the middle shelf of the oven and bake for 50 to 55 minutes. The cake should be well risen, golden, and firm to the touch. A skewer inserted into the centre should come out clean.
- Cool Before Serving:Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Tips for the Best Banana Cake
How ripe should the bananas be?
Very ripe bananas with brown speckles give the best flavour and moisture. Avoid using firm or green bananas.
Why did my banana cake sink in the middle?
This usually happens if the oven door is opened too early or the cake is underbaked. Make sure the centre is fully set before removing it from the oven.
Can I make this cake without nuts?
Yes, simply leave them out. The cake will still be delicious and moist without the topping.
How do I keep the cake extra moist?
Store the cake well wrapped once cooled and avoid overbaking. Using ripe bananas also helps keep the crumb soft.
Serving Suggestions
- Serve plain with a cup of tea or coffee
- Spread slices with a little salted butter
- Enjoy warm with custard for a pudding-style dessert
Storage
Room Temperature
Keep the cake in an airtight container at room temperature for up to 3 days.
Refrigerator
Store in the fridge for up to 5 days, well wrapped to prevent it from drying out.
Freezing
Wrap individual slices or the whole loaf tightly and freeze for up to 3 months. Defrost at room temperature before serving.
Nutrition
- Calories: 320 kcal
- Carbohydrates: 42g
- Protein: 5g
- Fat: 15g
- Saturated Fat: 8g
- Sodium: 210mg
Nutritional values are approximate and may vary depending on ingredients used.
FAQs
Can I use plain flour instead of self-raising?
Yes. Replace the self-raising flour with plain flour and add an extra 1 tsp baking powder.
Can I add chocolate chips to this banana cake?
You can fold in 75g of chocolate chips before baking for a richer variation.
Is this banana cake suitable for freezing?
Yes, it freezes very well. Wrap it carefully to protect the texture and flavour.
Can I bake this recipe as muffins?
Yes. Divide the mixture between lined muffin tins and bake for about 20 to 25 minutes.
Mary Berry 3-Layer Victoria Sponge Recipe
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesLight, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.
Ingredients
225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk
150ml double cream
2 tbsp icing sugar
4–5 tbsp strawberry jam
Fresh strawberries, sliced
Icing sugar, for dusting
Butter, for greasing tins
Baking parchment
Directions
- Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
- Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
- Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
- Divide evenly between tins and level the tops.
- Bake for 20–25 minutes until golden, springy and cooked through.
- Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Whip double cream with icing sugar until soft peaks form.
- Sandwich the sponges with strawberry jam and whipped cream.
- Dust with icing sugar and decorate with fresh strawberries before serving.
Notes
- Ensure butter is fully softened for best rise.
- Do not open the oven door early to prevent sinking.
- Sponge layers can be frozen unfilled for up to 3 months.
