This classic banana bread is soft, moist, and gently sweet, with a rich banana flavour that deepens as it bakes. The crumb is tender without being heavy, making it perfect for slicing and enjoying with a cup of tea. It is an easy, reliable bake that suits beginners just as well as experienced home bakers. From start to finish, it comes together in just over an hour.
Ingredients
For the Banana Bread
- 225 g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp ground cinnamon
- A pinch of salt
- 110 g unsalted butter, softened
- 175 g light brown sugar
- 2 large eggs
- 3 ripe bananas, well mashed
- 1 tsp vanilla extract
- 2 tbsp milk
Optional Add-Ins
- 75 g chopped walnuts or pecans
- 75 g dark chocolate chips
How to Make Delia Smith Banana Bread Recipe
- Prepare the Oven and Tin:Preheat the oven to 180°C or 160°C fan. Lightly grease a 900 g loaf tin and line the base with baking parchment. This helps the loaf release cleanly after baking.
- Mix the Dry Ingredients:Sift the flour, baking powder, bicarbonate of soda, cinnamon, and salt into a bowl. Set aside so everything is evenly combined before mixing.
- Cream the Butter and Sugar:In a large mixing bowl, beat the softened butter and brown sugar until pale and fluffy. This step adds lightness and helps the loaf rise evenly.
- Add Eggs and Bananas:Beat in the eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract until smooth.
- Combine and Fill the Tin:Fold in the dry ingredients gently, followed by the milk. If using nuts or chocolate chips, fold them in now. Spoon the mixture into the prepared tin and level the surface.
- Bake the Banana Bread:Bake in the centre of the oven for 50 to 60 minutes, until well risen and a skewer inserted into the centre comes out clean.
- Cool Before Slicing:Leave the banana bread to cool in the tin for 10 minutes. Turn out onto a wire rack and allow it to cool completely before slicing.
Tips for the Best Banana Bread
How ripe should the bananas be?
Use bananas with plenty of brown spots. The riper they are, the sweeter and more flavourful the bread will be.
Why did my banana bread sink?
This usually happens if the oven door is opened too early or if the loaf is underbaked. Always test with a skewer before removing from the oven.
Can I make it lighter in texture?
Make sure the butter is fully softened and well creamed with the sugar. This adds air and improves the crumb.
How do I stop the top from browning too quickly?
If the top colours too fast, loosely cover the loaf with foil for the last 10 to 15 minutes of baking.
Serving Suggestions
- Serve warm with butter spread over each slice
- Enjoy with a cup of tea or coffee
- Toast lightly and drizzle with honey
- Serve with yoghurt and fresh fruit for breakfast
Storage
Room Temperature
Store in an airtight container for up to 3 days. Keep it in a cool, dry place.
Refrigerator
Banana bread can be refrigerated for up to 5 days. Wrap well to prevent it drying out.
Freezing
Wrap individual slices or the whole loaf tightly and freeze for up to 3 months. Defrost at room temperature before serving.
Nutrition
- Calories: 290 kcal
- Carbohydrates: 38 g
- Protein: 5 g
- Fat: 13 g
- Saturated Fat: 7 g
- Sodium: 180 mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I use self-raising flour instead of plain flour?
Yes. Replace the plain flour and baking powder with self-raising flour, but still include the bicarbonate of soda.
Can I make this banana bread without eggs?
You can replace each egg with 60 ml of yoghurt or applesauce. The texture will be slightly denser but still moist.
Why is my banana bread dry?
This is usually due to overbaking or using too much flour. Always spoon flour into the measuring cup and level it.
Can I add other flavours?
Yes. A little orange zest or a pinch of nutmeg works beautifully with banana.
Mary Berry 3-Layer Victoria Sponge Recipe
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesLight, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.
Ingredients
225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk
150ml double cream
2 tbsp icing sugar
4–5 tbsp strawberry jam
Fresh strawberries, sliced
Icing sugar, for dusting
Butter, for greasing tins
Baking parchment
Directions
- Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
- Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
- Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
- Divide evenly between tins and level the tops.
- Bake for 20–25 minutes until golden, springy and cooked through.
- Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Whip double cream with icing sugar until soft peaks form.
- Sandwich the sponges with strawberry jam and whipped cream.
- Dust with icing sugar and decorate with fresh strawberries before serving.
Notes
- Ensure butter is fully softened for best rise.
- Do not open the oven door early to prevent sinking.
- Sponge layers can be frozen unfilled for up to 3 months.
