Delia Smith Banana Bread Recipe

There’s something undeniably comforting about banana bread. It’s like a warm hug from the kitchen, especially when it comes out perfectly moist and full of flavor. Over the years, I’ve tried countless variations, tweaking ingredients here and there, in pursuit of the perfect loaf. Today, I’m sharing a recipe that holds a special place in my heart and kitchen. This banana bread, inspired by the many I’ve baked and the popular recipes that have circulated for years, is simple, adaptable, and utterly delicious. It’s my go-to for using up overripe bananas and bringing smiles to my family’s faces.

How To Make Delia Smith Banana Bread Recipe Overview

This banana bread recipe is a testament to the beauty of simplicity. With a prep time of about 15 minutes and a baking time of approximately 55 to 60 minutes, you’ll have a delightful loaf that serves about 10 to 12 slices. What sets this recipe apart is its flexibility and the secret ingredient: melted butter. The butter enriches the bread, giving it a moist and tender crumb that’s hard to resist. You can adjust the sugar level according to your taste and even play around with the amount of banana to get the exact flavor and texture you desire. Whether you’re making it for a cozy breakfast, a snack, or a dessert, this banana bread is sure to impress.

Ingredients

  • Bananas (3 to 4 medium, 7″ to 7-7/8″ long, peeled, about 1 1/2 to 2 cups mashed): The heart and soul of the bread, ripe bananas give it moisture, sweetness, and a rich flavor. The riper, the better for a deeper banana taste.
  • Butter (1/2 cup, 115g, melted): Melted butter infuses the bread with a rich, moist texture and a buttery flavor that elevates it from good to irresistible.
  • Baking Soda (3/4 teaspoon): Acts as a leavening agent, giving the bread its rise and fluffy texture. It reacts with the acidic bananas to create lift.
  • Salt (1 pinch): A small but crucial ingredient, salt enhances all the flavors in the bread, making the banana and vanilla notes more pronounced.
  • Sugar (1 cup, 200g, adjustable to taste): Sugar not only sweetens the bread but also keeps it moist. You can adjust the amount based on how sweet you like your banana bread.
  • Egg (1 large, beaten): Binds the ingredients together, contributing to the bread’s structure and moistness.
  • Vanilla Extract (1 1/4 teaspoons): Adds a warm, aromatic flavor that complements the sweetness of the bananas and the richness of the butter.
  • All-Purpose Flour (1 3/4 cups, 240g): The flour forms the structure of the bread, giving it body and supporting all the moist ingredients to create a tender crumb.

Instructions

  1. Preheat the Oven: Start by heating your oven to 350°F (175°C). This ensures it’s at the right temperature when your batter is ready.
  2. Prepare the Loaf Pan: Take a 4×8-inch loaf pan and butter it generously. You can also line it with parchment paper for easier removal.
  3. Mash the Bananas: Peel your ripe bananas and put them in a large bowl. Use a fork to mash them until they are completely smooth.
  4. Mix in Melted Butter: Pour the melted butter into the mashed bananas. Stir them together until they are well combined.
  5. Add Dry Ingredients: Sprinkle the baking soda and a pinch of salt over the banana mixture. Add the sugar next. Stir everything well.
  6. Incorporate Egg and Vanilla: Crack the egg into the bowl. Pour in the vanilla extract. Mix these into the batter until everything is evenly blended.
  7. Add Flour: Finally, add the flour to the bowl. Mix it in but remember not to overdo it. Stop as soon as you can’t see any flour.
  8. Pour into Pan: Take your prepared loaf pan and pour the batter into it. Use a spatula to spread it evenly.
  9. Bake: Place the pan in the preheated oven. Let it bake for about 55 to 60 minutes. The top should be golden brown.
  10. Check for Doneness: Insert a toothpick into the center of the bread. If it comes out clean, your banana bread is ready.
  11. Cool: Take the bread out of the oven. Let it cool in the pan for some time. Then, take it out of the pan and let it cool completely on a rack made of wire.
  12. Slice and Serve: Cut the banana bread into pieces after it has cooled. It’s now ready to be served. Enjoy it as is or with butter or a drizzle of honey.

Nutritional Value (per slice, based on 12 slices per loaf)

Calories: Approximately 210

Fat: 8g

Carbohydrates: 32g

Protein: 3g

Sugar: 16g (varies with sugar adjustment)

Sodium: 200mg

Also Read: Delightful Homemade Delia Smith Fruit Scones Recipe

Recipe Tips for Perfect Banana Bread

Use Overripe Bananas: The more speckled and brown, the better. Overripe bananas are sweeter and mashed easily, making your bread moist and flavorful.

Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense loaf.

Check for Doneness Properly: Use a toothpick or skewer inserted into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done.

Let It Cool: Be patient and let the bread cool in the pan for some time before removing it. This helps it set and makes it easier to slice.

Customize Your Add-ins: Feel free to add nuts, chocolate chips, or even dried fruit to your batter. Just fold them in gently before pouring them into the pan.

Butter and Flour Your Pan: Even if it’s non-stick, buttering and flouring your loaf pan ensures the bread will release easily after baking.

Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a knife. This prevents adding too much flour, which can dry out your bread.

Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for the best incorporation into the batter.

Banana Quantity Flexibility: Use more bananas for a moister and denser loaf, or fewer for a lighter bread.

Storing Tips: Wrap baked and cooled banana bread in plastic wrap tightly to keep it moist. If you want to keep it longer, slice it before freezing for easy single servings.

By following these tips, you’ll enhance your banana bread baking experience and enjoy delicious results every time. Happy baking!

FAQs

Can I make this banana bread vegan?

Yes, you can easily make this banana bread vegan. Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes). Use a plant-based butter or oil instead of regular butter. Ensure your sugar is vegan too. These swaps keep the bread delicious and animal product-free. Enjoy your vegan baking!

Can I add nuts or chocolate chips to this banana bread?

You can add nuts or chocolate chips to this banana bread. Stir in about 1/2 cup of your choice right into the batter before pouring it into the loaf pan. Walnuts or pecans are great if you’re thinking nuts. Chocolate chips make it extra special for those with a sweet tooth. Just pick your favorite or even mix both for a delightful twist. It’s a simple way to customize the recipe and make it even more delicious. Enjoy your baking!

How can I make this banana bread healthier?

To make this banana bread healthier, try a few swaps. Use whole wheat flour for half of the all-purpose flour. This adds fiber. Cut down on the sugar or use a natural sweetener like honey. Choose unsalted butter or a plant-based alternative to lower the saturated fat. You can also add in some flaxseed for omega-3s or oats for extra fiber. These changes keep the bread tasty while boosting its nutritional value. Happy baking!

Why is my banana bread not moist?

If your banana bread isn’t moist, it might be due to a few reasons. Maybe you used not enough bananas. More bananas mean more moisture. Overbaking can dry it out, too. Keep an eye on it and check with a toothpick. Too much flour can make it dry as well. Be sure to measure it right. Spoon the flour into the measuring cup, then level it off. Try these tips next time for a moister loaf. Happy baking!

Can I use this batter to make muffins?

Yes, you can definitely use this batter to make muffins. It’s a great idea. Just pour the batter into muffin cups, filling each about 3/4 full. Bake them at the same temperature, 350°F (175°C), but reduce the time. Check them after about 20-25 minutes. They’re done when a toothpick comes out clean. This way, you get delicious banana bread muffins. They’re perfect for quick breakfasts or snacks. Enjoy your muffin-making!

Conclusion

This banana bread recipe is more than just a way to use up overripe bananas—it’s a journey to comfort and joy in every slice. Its simplicity and adaptability make it a favorite among home bakers. Whether you’re a seasoned baker or new to the kitchen, this recipe is sure to become a staple in your baking repertoire. Enjoy the process, and relish the delicious results!

Delia Smith Banana Bread Recipe

Delia Smith Banana Bread Recipe

Prep Time 15 minutes
Cook Time 1 hour
Course Breakfast
Servings 12 Slices
Calories 210 kcal

Ingredients
  

  • Bananas 3 to 4 medium, 7″ to 7-7/8″ long, peeled, about 1 1/2 to 2 cups mashed: The heart and soul of the bread, ripe bananas give it moisture, sweetness, and a rich flavor. The riper, the better for a deeper banana taste.
  • Butter 1/2 cup, 115g, melted: Melted butter infuses the bread with a rich, moist texture and a buttery flavor that elevates it from good to irresistible.
  • Baking Soda 3/4 teaspoon: Acts as a leavening agent, giving the bread its rise and fluffy texture. It reacts with the acidic bananas to create lift.
  • Salt 1 pinch: A small but crucial ingredient, salt enhances all the flavors in the bread, making the banana and vanilla notes more pronounced.
  • Sugar 1 cup, 200g, adjustable to taste: Sugar not only sweetens the bread but also keeps it moist. You can adjust the amount based on how sweet you like your banana bread.
  • Egg 1 large, beaten: Binds the ingredients together, contributing to the bread’s structure and moistness.
  • Vanilla Extract 1 1/4 teaspoons: Adds a warm, aromatic flavor that complements the sweetness of the bananas and the richness of the butter.
  • All-Purpose Flour 1 3/4 cups, 240g: The flour forms the structure of the bread, giving it body and supporting all the moist ingredients to create a tender crumb.

Instructions
 

  • Preheat the Oven: Start by heating your oven to 350°F (175°C). This ensures it’s at the right temperature when your batter is ready.
  • Prepare the Loaf Pan: Take a 4×8-inch loaf pan and butter it generously. You can also line it with parchment paper for easier removal.
  • Mash the Bananas: Peel your ripe bananas and put them in a large bowl. Use a fork to mash them until they are completely smooth.
  • Mix in Melted Butter: Pour the melted butter into the mashed bananas. Stir them together until they are well combined.
  • Add Dry Ingredients: Sprinkle the baking soda and a pinch of salt over the banana mixture. Add the sugar next. Stir everything well.
  • Incorporate Egg and Vanilla: Crack the egg into the bowl. Pour in the vanilla extract. Mix these into the batter until everything is evenly blended.
  • Add Flour: Finally, add the flour to the bowl. Mix it in but remember not to overdo it. Stop as soon as you can’t see any flour.
  • Pour into Pan: Take your prepared loaf pan and pour the batter into it. Use a spatula to spread it evenly.
  • Bake: Place the pan in the preheated oven. Let it bake for about 55 to 60 minutes. The top should be golden brown.
  • Check for Doneness: Insert a toothpick into the center of the bread. If it comes out clean, your banana bread is ready.
  • Cool: Take the bread out of the oven. Let it cool in the pan for some time. Then, take it out of the pan and let it cool completely on a rack made of wire.
  • Slice and Serve: Cut the banana bread into pieces after it has cooled. It’s now ready to be served. Enjoy it as is or with butter or a drizzle of honey.

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