Delia Smith Banana Bread Recipe

This banana bread is soft, sweet, and full of banana flavor. It’s made with ripe bananas, a touch of vanilla, crunchy walnuts, and sweet raisins. It’s perfect for breakfast, a snack, or even dessert. You only need one bowl and a few simple ingredients.

Ingredients Needed:

• 3 very ripe bananas, (medium/large)
• ½ cup unsalted butter, (8 Tbsp) at room temperature
• 3/4 cup granulated sugar
• 2 large eggs, lightly beaten
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp vanilla extract
• 1 cup walnuts
• ½ cup raisins

How To Make Banana Bread Recipe?

1. Preheat the oven: set the oven to 175°C. Grease and flour a loaf pan (about 9 x 5 inches).
2. Toast the walnuts: add the walnuts to a dry pan over medium heat. Stir for a few minutes until lightly golden and fragrant. Remove and let cool, then chop.
3. Cream butter and sugar: in a bowl, beat the softened butter with sugar until light and smooth.
4. Add bananas and eggs: mash the bananas with a fork until chunky, then mix them into the butter-sugar mixture. Add the beaten eggs and stir until everything is well mixed.
5. Mix dry ingredients: in a separate bowl, whisk the flour, baking soda, and salt. Add this to the wet ingredients and mix gently until combined.
6. Add flavor and mix-ins: stir in vanilla extract, chopped walnuts, and raisins.
7. Bake the bread: pour the batter into the loaf pan. Bake for 55–60 minutes or until a toothpick in the center comes out clean.
8. Cool the bread: let it sit in the pan for 10 minutes, then move it to a wire rack to cool completely.

Recipe Tips:

• Use very ripe bananas: the darker and spottier the bananas, the sweeter and stronger the flavor will be. Don’t use green or just yellow bananas—they won’t give the right taste or texture.
• Measure flour correctly: too much flour makes the bread dry. Spoon the flour into your measuring cup and level it off with a knife instead of scooping it directly from the bag.
• Don’t overmix the batter: once you add the dry ingredients, mix gently until just combined. Overmixing makes the bread dense and heavy.
• Toast the walnuts before adding: toasting brings out a rich, nutty flavor and gives the bread a better texture. Raw walnuts can taste flat in the final result.
• Check doneness with a toothpick: every oven is different. Poke the center with a toothpick—if it comes out clean or with just a few crumbs, it’s done. If it’s still wet, bake a little longer.

How To Store Leftovers?

• Refrigerate: Cool the banana bread first. then wrap it well or put it in a container and keep it in the fridge. It stays good for 1 week.
• Freeze: Once the bread is cool, wrap it in plastic and foil. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 210mg
• Potassium: 220mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 23g
• Protein: 5g

Try More Delia Smith Recipes:

• Delia Smith Chicken Casserole Recipe
• Delia Smith Coffee and Walnut Cake Recipe

Delia Smith Banana Bread Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

350

kcal

This banana bread is soft, sweet, and full of banana flavor. It’s made with ripe bananas, a touch of vanilla, crunchy walnuts, and sweet raisins. It’s perfect for breakfast, a snack, or even dessert. You only need one bowl and a few simple ingredients.

Ingredients

• 3 very ripe bananas, (medium/large)

• ½ cup unsalted butter, (8 Tbsp) at room temperature

• 3/4 cup granulated sugar

• 2 large eggs, lightly beaten

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• ½ tsp vanilla extract

• 1 cup walnuts

• ½ cup raisins

Directions

• Preheat the oven: set the oven to 175°C. Grease and flour a loaf pan (about 9 x 5 inches).
• Toast the walnuts: add the walnuts to a dry pan over medium heat. Stir for a few minutes until lightly golden and fragrant. Remove and let cool, then chop.
• Cream butter and sugar: in a bowl, beat the softened butter with sugar until light and smooth.
• Add bananas and eggs: mash the bananas with a fork until chunky, then mix them into the butter-sugar mixture. Add the beaten eggs and stir until everything is well mixed.
• Mix dry ingredients: in a separate bowl, whisk the flour, baking soda, and salt. Add this to the wet ingredients and mix gently until combined.
• Add flavor and mix-ins: stir in vanilla extract, chopped walnuts, and raisins.
• Bake the bread: pour the batter into the loaf pan. Bake for 55–60 minutes or until a toothpick in the center comes out clean.
• Cool the bread: let it sit in the pan for 10 minutes, then move it to a wire rack to cool completely.

Notes

• Use very ripe bananas: the darker and spottier the bananas, the sweeter and stronger the flavor will be. Don’t use green or just yellow bananas—they won’t give the right taste or texture.
• Measure flour correctly: too much flour makes the bread dry. Spoon the flour into your measuring cup and level it off with a knife instead of scooping it directly from the bag.
• Don’t overmix the batter: once you add the dry ingredients, mix gently until just combined. Overmixing makes the bread dense and heavy.
• Toast the walnuts before adding: toasting brings out a rich, nutty flavor and gives the bread a better texture. Raw walnuts can taste flat in the final result.
• Check doneness with a toothpick: every oven is different. Poke the center with a toothpick—if it comes out clean or with just a few crumbs, it’s done. If it’s still wet, bake a little longer.