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Delia Smith Banana Bread Recipe

Delia Smith Banana Bread Recipe

Delia Smith's banana bread recipe is wonderfully moist, simple to make, and the perfect way to use up overripe bananas.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 35 minutes
Total Time 1 hour 45 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 3 large ripe bananas mashed (about 350g mashed)
  • 125 g unsalted butter melted and cooled
  • 150 g soft light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 250 g self-raising flour
  • 1 tsp bicarbonate of soda
  • ½ tsp ground cinnamon
  • A pinch of salt
  • 50 g walnuts roughly chopped (optional)

Method
 

  1. Preheat oven to 180°C (160°C fan / Gas 4). Grease and line a 900g loaf tin.
  2. Mash the bananas in a large bowl.
  3. Stir in melted butter, brown sugar, eggs and vanilla.
  4. Sift in flour, bicarbonate of soda, cinnamon and salt. Fold until just combined.
  5. Fold in walnuts, if using.
  6. Pour into the tin and spread evenly.
  7. Bake for 55–65 minutes until a skewer comes out clean.
  8. Cool in the tin 15 minutes, then turn out onto a wire rack.

Notes

Use the ripest, spottiest bananas you can find for the best flavour.
Don't overmix once the flour is added, to avoid a dense, tough loaf.
Check with a skewer a few minutes early, as ovens vary.
Cool completely before slicing for the best texture.
Freezes well, whole or sliced, for up to 3 months.