Amelia Grace Banana bread is one of those bakes that genuinely improves the riper and more unappealing your bananas look, which makes it one of the most satisfying things to make from what would otherwise be food waste.
This is a properly moist, straightforward loaf, the sort you can mix together in one bowl without any special equipment.
I make this whenever I’ve got bananas sitting in the fruit bowl gone past their best, and it’s never once let me down — dense, sweet, and wonderfully soft, with that unmistakable banana flavour running right through it.
Why Overripe Bananas Make the Best Banana Bread
The riper your bananas, the better your banana bread will be, and there’s a genuine reason behind that.
As bananas ripen, their starches convert into sugars, and their flesh softens considerably, both of which are exactly what you want for baking.
Overripe bananas, with their skins gone properly black and spotty, mash down easily into a smooth purée and bring a much sweeter, more intensely banana flavour than a firmer, less ripe fruit ever could.
If your bananas aren’t quite there yet, a few extra days on the counter, or even a quick 15 minutes in a low oven, will speed up the ripening process.
Ingredients for Delia Smith Banana Bread
- 3 large ripe bananas, mashed (about 350g mashed)
- 125g unsalted butter, melted and cooled
- 150g soft light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 250g self-raising flour
- 1 tsp bicarbonate of soda
- ½ tsp ground cinnamon
- A pinch of salt
- 50g walnuts, roughly chopped (optional)
How to Make Delia Smith Banana Bread — Step by Step
Step 1 — Preheat and Prepare
Preheat your oven to 180°C (160°C fan / Gas 4). Grease and line a 900g (2lb) loaf tin.
Step 2 — Mash the Bananas
Mash the ripe bananas in a large bowl with a fork until smooth, leaving just a few small lumps if you like a bit of texture.
Step 3 — Combine the Wet Ingredients
Stir in the melted butter, brown sugar, eggs and vanilla extract until well combined.
Step 4 — Add the Dry Ingredients
Sift in the flour, bicarbonate of soda, cinnamon and salt. Fold gently until just combined — don’t overmix, or the loaf will turn out tougher than it should.
Step 5 — Fold in the Walnuts
Fold in the chopped walnuts, if using, distributing them evenly through the batter.
Step 6 — Pour into the Tin
Pour the batter into the prepared loaf tin and spread evenly.
Step 7 — Bake
Bake for 55–65 minutes, until well risen and a skewer inserted into the centre comes out clean. Cover loosely with foil after 40 minutes if the top is browning too quickly.
Step 8 — Cool in the Tin
Leave the loaf to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely before slicing.
My Top Tips for the Best Delia Smith Banana Bread
Use the ripest bananas you can find. The blacker and spottier the skin, the sweeter and more flavourful your finished loaf will be.
Don’t overmix once the flour goes in. Fold gently just until combined — overworking the batter develops the gluten in the flour and makes for a tougher, denser loaf.
Check with a skewer a few minutes early. Ovens vary, so start testing from around 50 minutes to avoid drying out the loaf.
Cool completely before slicing. I know it’s tempting to cut in while warm, but the texture is much better once it’s had time to fully cool and firm up slightly.
Toast the walnuts first if you have time. A quick 5 minutes in a dry pan deepens their flavour and adds a nice bit of extra depth against the sweetness of the banana.
Serving Suggestions
Serve simply sliced, as it is, or with a spread of salted butter while still slightly warm. It’s also lovely lightly toasted the next day, or served with a dollop of Greek yoghurt and a drizzle of honey for something a little more substantial.
How to Store Delia Smith Banana Bread
In the fridge: Not necessary, though it will keep for up to a week in the fridge in an airtight container if your kitchen is particularly warm.
At room temperature: Store wrapped or in an airtight container for up to 4 days.
In the freezer: Freeze whole or sliced, well wrapped, for up to 3 months. Defrost at room temperature, or toast slices straight from frozen.
Delia Smith Banana Bread Recipe
Ingredients
Method
- Preheat oven to 180°C (160°C fan / Gas 4). Grease and line a 900g loaf tin.
- Mash the bananas in a large bowl.
- Stir in melted butter, brown sugar, eggs and vanilla.
- Sift in flour, bicarbonate of soda, cinnamon and salt. Fold until just combined.
- Fold in walnuts, if using.
- Pour into the tin and spread evenly.
- Bake for 55–65 minutes until a skewer comes out clean.
- Cool in the tin 15 minutes, then turn out onto a wire rack.
Notes
Frequently Asked Questions About Delia Smith Banana Bread
Why did my banana bread sink in the middle?
This is usually down to either underbaking or using bananas that were too watery. Make sure the skewer comes out completely clean before removing it, and avoid using bananas that are watery rather than simply soft and ripe.
Can I use frozen bananas?
Yes — defrost them fully first and drain off any excess liquid before mashing, as frozen bananas release quite a bit of water as they thaw.
Why is my banana bread dense and heavy?
This usually means the batter was overmixed once the flour went in. Fold gently and stop as soon as you can no longer see streaks of flour.
Can I add chocolate chips instead of walnuts?
Absolutely — chocolate chips are a lovely addition in place of, or alongside, the walnuts, folded in at the same stage.
