Banana cake, a timeless classic, offers a delightful combination of comfort and flavor. This recipe, inspired by the renowned Delia Smith, is a testament to the simplicity and elegance of home baking. Here, the humble banana transforms into a moist and tender cake, enhanced with a hint of citrus and the crunch of walnuts. Whether it’s a cozy family gathering or an afternoon tea, this banana cake promises to be a star on any table. Let’s explore the steps to create this delightful treat.

How To Make Banana Cake Recipe Delia Smith Overview

Banana cake, with its moist, flavorful crumb and the delightful aroma of bananas, is a beloved dessert that never fails to impress. The recipe I’m about to share serves approximately 10-12 people and takes about 1 hour to prepare and bake. Imagine a soft, fluffy cake, studded with crunchy walnuts and infused with the subtle citrus notes of lemon and wild orange – a perfect combination for any occasion, whether it’s a cozy family gathering or a fancy tea party.

Ingredients and Insights

• Butter or Margarine (4.5oz / 128g): The foundation of our cake, providing moisture and richness. Whether you choose butter for its classic flavor or margarine for a lighter touch, both work beautifully to give the cake its soft texture.
• Caster Sugar (4.5oz / 128g): This fine sugar blends effortlessly, ensuring a smooth batter. Its sweetness is key to balancing the flavors and enhancing the natural taste of the bananas.
• Large Egg (1, beaten): Eggs are crucial for binding the ingredients together. They add structure to the cake, ensuring it rises beautifully and has a lovely, even crumb.
• Lemon Essential Oil (3-4 drops): A burst of lemon adds a fresh, zesty note. These few drops elevate the cake with a subtle, tangy aroma that complements the banana’s sweetness.
• Wild Orange Essential Oil (3-4 drops): This brings a delightful, fruity twist. The wild orange oil infuses the cake with a hint of exotic citrus, making each bite a little more interesting.
• Plain Flour (10.5oz / 300g): The body of our cake. Plain flour gives it the perfect density, ensuring it’s neither too heavy nor too light, but just right for a satisfying slice.
• Baking Powder (2.5 level teaspoons): Our rising agent, which is essential for a light and airy texture. It reacts to create those little air bubbles that make the cake fluffy and soft.
• Ripe Bananas (5 medium): The star of the show! Ripe bananas bring natural sweetness, moisture, and a distinct, comforting flavor that’s the heart of this cake.
• Chopped Walnuts (3oz / 85g): These add a delightful crunch and nutty flavor, offering a lovely contrast to the softness of the cake. Walnuts also contribute a slight earthiness that pairs wonderfully with bananas.

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and line a 9-inch round cake tin with baking paper.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the butter and caster sugar until light and fluffy.
3. Add Eggs and Essential Oils: Gradually add the beaten egg to the mixture, ensuring it’s well incorporated. Stir in the lemon and wild orange essential oils.
4. Prepare Dry Ingredients: Sift the flour and baking powder together and gently fold into the mixture.
5. Mash Bananas: In a separate bowl, mash the bananas with a fork until smooth. Fold the mashed bananas and chopped walnuts into the batter.
6. Bake: Pour the batter into the prepared tin and smooth the top with a spatula. Bake in the preheated oven for around 45-50 minutes, or until a skewer inserted into the center comes out clean.
7. Cool: Allow the cake to cool in the tin for about 10 minutes, then turn out onto a wire rack to cool completely.

Also Read: Delia’s Irresistible Sticky Toffee Pudding

Nutritional Value (per serving)

Calories: Approximately 320

Fat: 15g

Saturated Fat: 7g

Carbohydrates: 42g

Sugar: 22g

Protein: 4g

Fiber: 2g

What To Serve With Banana Cake?

Pairing this banana cake with other items can turn it into an even more delightful treat. Here are some great options:

Coffee or Tea: A classic pairing. The robust flavor of coffee or the subtle warmth of tea complements the sweet, rich taste of the cake.

Vanilla Ice Cream: Serve a slice of the banana cake with a scoop of vanilla ice cream. The cold, creamy texture pairs beautifully with the moist cake.

Whipped Cream: A dollop of lightly sweetened whipped cream on top of the cake adds a luxurious touch.

Caramel Sauce: Drizzle some caramel sauce over the cake for a decadent, gooey addition.

Fresh Fruit: Serve alongside fresh fruit like strawberries or blueberries to add a fresh, tart contrast to the sweet cake.

Nutella or Chocolate Spread: For chocolate lovers, a spread of Nutella or chocolate sauce can be a delightful addition.

Yogurt: A side of Greek yogurt can balance the sweetness of the cake, adding a tangy flavor and creamy texture.

These pairings can enhance the flavors and make your banana cake experience even more enjoyable!

FAQs

Can I use overripe bananas for this cake?

Absolutely, overripe bananas are actually perfect for this cake! They’re sweeter and softer, which makes them easier to mash and mix into the batter. Using overripe bananas also means less waste – it’s a great way to use up those bananas that might look a bit too brown for eating. They’ll give your cake a richer banana flavor and a moist texture. So, go ahead and use those overripe bananas; they’re a baker’s hidden treasure!

Can I substitute the essential oils?

Sure, you can substitute the essential oils. If you don’t have them, just use the zest of one lemon and one orange. Grate the zest finely and mix it into the batter. This will give you a similar fresh, citrusy flavor. Zest is a great, natural way to add that zingy taste without the oils. Plus, it’s easy to find and you might already have some citrus fruits at home. So, no worries if you don’t have the essential oils, zest works just fine!

How do I store this banana cake?

It’s easy to store this banana cake. Put it in a jar that won’t let air in once it’s completely cool. It stays fresh this way. It will stay good for up to three days at room temperature. You can make it last longer by putting it in the fridge. It will be fine for about a week. Remember that before you eat something that’s been in the fridge, you should let it warm up. That makes the taste and feel the best.

Can I make this cake gluten-free?

Yes, you can definitely make this cake gluten-free! Just swap the regular flour for your favorite gluten-free flour blend. Many stores have these blends now. Make sure it’s a 1-to-1 substitute to keep the measurements simple. Gluten-free flour works well in this recipe and you’ll still get a delicious, moist cake. So, if you or someone you know needs a gluten-free option, this recipe is easily adaptable. Enjoy your gluten-free banana cake!

Is this cake freezer-friendly?

Yes, you can freeze this cake! If you have any leftover cake, wrap it well. Use cling film for this. Or, you can put it in a container. Make sure the container is freezer-safe. Up to two months can pass while it’s frozen. Just leave it out at room temperature overnight to thaw before you eat it. It’ll taste just like fresh. You can freeze your cake to make it last longer and have a treat ready whenever you want.

Conclusion

There you have it, my special banana cake recipe! It’s a delightful treat that’s both comforting and sophisticated. Whether you’re a seasoned baker or new to the kitchen, this recipe is sure to bring joy to your table. Happy baking!

Banana Cake Delia Smith Recipe

• Butter or Margarine (4.5oz / 128g: The foundation of our cake, providing moisture and richness. Whether you choose butter for its classic flavor or margarine for a lighter touch, both work beautifully to give the cake its soft texture.)
• Caster Sugar (4.5oz / 128g: This fine sugar blends effortlessly, ensuring a smooth batter. Its sweetness is key to balancing the flavors and enhancing the natural taste of the bananas.)
• Large Egg (1, beaten: Eggs are crucial for binding the ingredients together. They add structure to the cake, ensuring it rises beautifully and has a lovely, even crumb.)
• Lemon Essential Oil (3-4 drops: A burst of lemon adds a fresh, zesty note. These few drops elevate the cake with a subtle, tangy aroma that complements the banana’s sweetness.)
• Wild Orange Essential Oil (3-4 drops: This brings a delightful, fruity twist. The wild orange oil infuses the cake with a hint of exotic citrus, making each bite a little more interesting.)
• Plain Flour (10.5oz / 300g: The body of our cake. Plain flour gives it the perfect density, ensuring it’s neither too heavy nor too light, but just right for a satisfying slice.)
• Baking Powder (2.5 level teaspoons: Our rising agent, which is essential for a light and airy texture. It reacts to create those little air bubbles that make the cake fluffy and soft.)
• Ripe Bananas (5 medium: The star of the show! Ripe bananas bring natural sweetness, moisture, and a distinct, comforting flavor that’s the heart of this cake.)
• Chopped Walnuts (3oz / 85g: These add a delightful crunch and nutty flavor, offering a lovely contrast to the softness of the cake. Walnuts also contribute a slight earthiness that pairs wonderfully with bananas.)

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and line a 9-inch round cake tin with baking paper.

2. Cream Butter and Sugar: In a large mixing bowl, cream together the butter and caster sugar until light and fluffy.

3. Add Eggs and Essential Oils: Gradually add the beaten egg to the mixture, ensuring it’s well incorporated. Stir in the lemon and wild orange essential oils.

4. Prepare Dry Ingredients: Sift the flour and baking powder together and gently fold into the mixture.

5. Mash Bananas: In a separate bowl, mash the bananas with a fork until smooth. Fold the mashed bananas and chopped walnuts into the batter.

6. Bake: Pour the batter into the prepared tin and smooth the top with a spatula. Bake in the preheated oven for around 45-50 minutes, or until a skewer inserted into the center comes out clean.

7. Cool: Allow the cake to cool in the tin for about 10 minutes, then turn out onto a wire rack to cool completely.

Dessert