Ripe bananas are the whole point of good banana bread. They should be soft, heavily speckled, and naturally sweet. For this Delia Smith Banana Bread Recipe, the goal is a moist loaf with a tender crumb and enough banana flavour to stand up on its own without becoming heavy or soggy.
Ingredients
- 3 large ripe bananas, peeled
- 175g self-raising flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 100g soft butter
- 100g light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 50g chopped walnuts, optional
How to Make Delia Smith Banana Bread
Step 1
Preheat the oven to 180°C (160°C fan). Grease a 900g loaf tin and line the base with baking paper.
Mash the ripe bananas thoroughly with a fork. A few small pieces are fine, but avoid leaving large chunks because they can make the finished loaf unevenly moist.
In a separate bowl, beat the softened butter and brown sugar until lighter and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
Step 2
Sift the flour, baking powder, and salt into the bowl. Fold them through the butter mixture gently until you can no longer see dry flour.
Add the mashed bananas and fold until just combined. If using walnuts, fold them in at the same time.
Do not overmix the batter. Once the flour disappears, stop stirring. Too much mixing can give banana bread a tighter, heavier texture.
Step 3
Spoon the batter into the prepared loaf tin and level the surface. Bake for approximately 50–60 minutes, or until the top is golden and a skewer inserted into the centre comes out clean or with a few moist crumbs attached.
Leave the loaf in the tin for about 10 minutes, then transfer it to a wire rack to cool completely.
The loaf is easier to slice once cooled, but it is perfectly good served slightly warm if you prefer a softer, more tender texture.
What to Serve With Delia Smith Banana Bread
Banana bread is particularly good with simple accompaniments. Serve thick slices with:
- Butter, while the bread is still slightly warm
- Greek yogurt and a little honey
- Cream cheese
- Peanut butter
- A cup of tea or coffee
- Fresh berries and natural yogurt for a lighter serving
For a dessert-style serving, warm a slice and add a spoonful of vanilla ice cream. The contrast between the warm banana loaf and cold ice cream works especially well.
Delia Smith Banana Bread Nutrition Information
Approximate nutrition per slice, assuming the loaf is divided into 10 slices:
| Nutrient | Approximate Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 4g |
| Carbohydrates | 35g |
| Fat | 11g |
| Saturated Fat | 6g |
| Fibre | 2g |
| Sugar | 17g |
| Sodium | 220mg |
Values will vary depending on the exact banana size, butter, sugar, and whether walnuts are included.
FAQs
Can I use very ripe bananas?
Yes. Very ripe bananas are ideal because they contain more natural sweetness and have a softer texture, making them easy to incorporate into the batter.
Why is my banana bread heavy?
The most common reason is overmixing after adding the flour. Mix only until the ingredients are combined. Excessive mixing develops gluten and can make the loaf dense.
Can I make this without walnuts?
Yes. Simply leave them out. The loaf will still have plenty of flavour and a soft texture.
How should I store banana bread?
Once completely cool, keep it in an airtight container at room temperature for around 2–3 days. For longer storage, wrap individual slices and freeze them.
Can I freeze banana bread?
Yes. Allow the loaf to cool completely, then wrap it tightly or place slices in a freezer-safe container. Thaw at room temperature, or warm individual slices gently before serving.