Description
Delia Smith’s Banana Cake is a moist and tender cake made with ripe bananas, which provide natural sweetness and a rich, fruity flavor. The cake is spiced with a touch of cinnamon and nutmeg, and it’s perfect for serving as a snack or dessert. This recipe is straightforward and uses simple ingredients, making it accessible for both novice and experienced bakers.
Ingredients
- 100g unsalted butter, softened
- 175g caster sugar
- 2 large eggs, beaten
- 225g self-raising flour
- 1 tsp baking powder
- 2 ripe bananas, mashed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 2 tbsp milk
Instructions
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Preheat the Oven: Preheat your oven to 180°C (160°C fan) or 350°F. Grease a 900g (2lb) loaf tin and line it with parchment paper.
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Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer or a wooden spoon to cream the softened butter and caster sugar together until light and fluffy.
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Add the Eggs: Gradually add the beaten eggs to the butter mixture, mixing well after each addition. If the mixture starts to curdle, add a tablespoon of flour to bring it back together.
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Mash the Bananas: In a separate bowl, mash the ripe bananas until smooth. Stir in the vanilla extract.
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Combine Dry Ingredients: In another bowl, sift together the self-raising flour, baking powder, ground cinnamon, and ground nutmeg.
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Mix the Batter: Add the mashed bananas to the creamed butter and sugar mixture. Fold in the dry ingredients gently, alternating with the milk, until just combined. Be careful not to overmix.
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Pour into the Tin: Pour the batter into the prepared loaf tin, smoothing the top with a spatula.
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Bake the Cake: Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
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Cool the Cake: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.