Amelia Grace There’s a proper distinction between banana bread and banana cake, and this recipe firmly sits in cake territory — lighter, sweeter, and finished with a frosting that turns it from a loaf into a proper occasion.
Where banana bread is dense and loaf-shaped, meant for slicing plainly, this cake is baked in a round tin, has a slightly more open crumb, and gets topped with a tangy cream cheese frosting that cuts through the sweetness of the banana beautifully.
It’s the version I make when I want something a little more celebratory, but still built around the same humble overripe bananas sitting in the fruit bowl.
Why This Cake Has a Lighter Crumb Than Banana Bread
The difference between this cake and a denser banana bread comes down to both the mixing method and the ratio of ingredients.
This recipe creams butter and sugar together properly before adding the eggs and mashed banana, which incorporates more air into the batter from the start than the simple one-bowl method typically used for banana bread.
A slightly higher proportion of flour to banana also helps keep the crumb lighter and more cake-like, rather than the dense, moist texture that a loaf-style banana bread is known for.
Ingredients for Delia Smith Banana Cake
Cake:
- 175g unsalted butter, softened
- 175g caster sugar
- 3 large eggs
- 3 medium ripe bananas, mashed (about 300g mashed)
- 1 tsp vanilla extract
- 225g self-raising flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
Cream Cheese Frosting:
- 150g full-fat cream cheese, room temperature
- 75g unsalted butter, softened
- 200g icing sugar, sifted
- ½ tsp vanilla extract
How to Make Delia Smith Banana Cake — Step by Step
Step 1 — Preheat and Prepare
Preheat your oven to 180°C (160°C fan / Gas 4). Grease and line two 18cm round cake tins.
Step 2 — Cream the Butter and Sugar
Beat the softened butter and caster sugar together for 3–4 minutes, until pale and fluffy.
Step 3 — Add the Eggs
Beat in the eggs one at a time, adding a spoonful of flour with the last egg to stop the mixture curdling.
Step 4 — Add the Banana and Vanilla
Beat in the mashed banana and vanilla extract until combined.
Step 5 — Fold in the Dry Ingredients
Sift in the flour, baking powder and cinnamon. Fold gently until just combined.
Step 6 — Bake
Divide the batter evenly between the two tins. Bake for 25–30 minutes, until well risen and a skewer inserted into the centre comes out clean.
Step 7 — Cool Completely
Leave the cakes in their tins for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
Step 8 — Make the Frosting
Beat the softened butter alone for 2–3 minutes until pale, then add the cream cheese, icing sugar and vanilla extract. Beat until smooth and spreadable, taking care not to overbeat.
Step 9 — Assemble
Place one sponge on your serving plate, spread with half the frosting, then top with the second sponge and spread the remaining frosting over the top.
My Top Tips for the Best Delia Smith Banana Cake
Use very ripe bananas. The riper and spottier they are, the sweeter and more intensely flavoured your finished cake will be.
Add a spoonful of flour with the last egg. This small trick helps stop the batter curdling if the eggs go in a little too quickly.
Don’t overmix once the flour is added. Fold gently just until combined — overworking the batter at this stage makes for a slightly tougher crumb.
Cool the sponges completely before frosting. Warm sponge will melt the frosting and make it slide right off, so be patient and let them cool fully first.
Stop beating the frosting the moment it’s smooth. Overbeating cream cheese frosting can make it too soft and difficult to spread neatly.
Serving Suggestions
Serve as it is, in generous slices, with a cup of tea or coffee. A scattering of chopped walnuts or a light dusting of cinnamon over the frosting adds a lovely finishing touch if you’d like to dress it up a little further.
How to Store Delia Smith Banana Cake
In the fridge: Because of the cream cheese frosting, store in an airtight container in the fridge for up to 4 days. Bring to room temperature for about 30 minutes before serving.
At room temperature: Fine for a few hours in a cool kitchen, but refrigerate for longer storage due to the frosting.
In the freezer: Freeze the unfrosted sponge layers, wrapped well, for up to 3 months. Make the frosting fresh once defrosted.
Delia Smith Banana Cake Recipe
Ingredients
Method
- Preheat oven to 180°C (160°C fan / Gas 4). Grease and line two 18cm tins.
- Cream butter and sugar until pale and fluffy.
- Beat in eggs one at a time, adding a spoonful of flour with the last egg.
- Beat in mashed banana and vanilla.
- Fold in flour, baking powder and cinnamon.
- Divide between tins and bake for 25–30 minutes until a skewer comes out clean.
- Cool completely on a wire rack.
- Beat butter alone, then add cream cheese, icing sugar and vanilla for the frosting.
- Sandwich and top the cooled sponges with the frosting.
Notes
Frequently Asked Questions About Delia Smith Banana Cake
What’s the difference between this and banana bread?
This cake uses a creaming method rather than a simple one-bowl mix, giving it a lighter, more open crumb, and it’s topped with a cream cheese frosting, whereas banana bread is typically plain and loaf-shaped.
Can I make this as a single layer cake instead of two?
Yes, bake the full batter in one greased and lined 20cm tin for 40–45 minutes, checking with a skewer, then frost the top only.
Why did my frosting turn out runny?
This is usually down to overbeating, or the butter and cream cheese not being properly softened first. Beat just until smooth, and make sure both are at room temperature before you start.
Can I add nuts to the cake batter?
Yes, a handful of chopped walnuts or pecans folded in with the flour works beautifully alongside the banana flavour.
