Delia Smith Banana Bread​ Recipe​

This is a classic, no-fuss banana bread inspired by the simple, reliable style Delia is known for: properly golden on the outside, soft and moist in the middle, and full of real banana flavour. It has a gentle vanilla warmth, a tender crumb, and just enough sweetness to feel like a treat without being cloying. The method is straightforward and beginner-friendly, with nothing fancy beyond a bowl, a loaf tin, and a fork for mashing. Total time is about 1 hour 40 minutes, including cooling.

Ingredients

For the banana bread

• 100g unsalted butter, melted and cooled slightly (plus extra for greasing)
• 150g light brown sugar (soft light brown sugar or light muscovado)
• 2 large eggs
• 1 tsp vanilla extract
• 3 very ripe bananas, peeled and mashed (about 350g peeled weight)
• 2 tbsp milk
• 225g plain flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp fine salt
• 75g walnuts or pecans, chopped (optional)

Optional topping (before baking)

• 1 banana, halved lengthways (for the top)
• 1 tbsp demerara sugar (for a crisp, crackly finish)

Optional maple glaze (after cooling)

• 60g icing sugar
• 1 tbsp maple syrup
• 1 to 2 tsp milk (as needed)

How to Make Delia Smith Banana Bread Recipe

Oven and tin preparation

• Prepare the oven: Preheat the oven to 180°C (160°C fan). Place a shelf in the middle of the oven so the loaf bakes evenly.
• Prepare the tin: Grease a 2lb (900g) loaf tin (about 23 x 13cm) and line the base and long sides with baking parchment, leaving a little overhang to lift the loaf out easily.

Mixing the batter

• Mash the bananas: In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine and give a nicer texture.
• Whisk the wet ingredients: Add the melted butter and brown sugar to the bananas and whisk until glossy. Beat in the eggs and vanilla, then stir in the milk.
• Add the dry ingredients: In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt. Tip this into the wet mixture and fold gently just until you no longer see dry flour.
• Fold in the nuts (optional): Add the chopped walnuts or pecans and fold once or twice to distribute. Avoid overmixing, which can make banana bread heavy.

Baking

• Fill the tin: Scrape the batter into the prepared tin and level the top. If using the optional topping, lay the banana halves on top cut-side up and sprinkle with demerara sugar.
• Bake: Bake for 50 to 60 minutes, or until well-risen and a skewer inserted into the centre comes out clean (a few moist crumbs are fine, but no wet batter).
• Protect the top if needed: If the loaf is browning too quickly at around the 40-minute mark, loosely cover the top with a piece of foil and continue baking.

Cooling

• Cool in the tin: Leave the banana bread in the tin for 10 to 15 minutes so it can firm up.
• Cool completely: Lift the loaf out using the parchment overhang and transfer to a wire rack. Let it cool completely before slicing for the neatest results.

Assembling (optional glaze)

• Make the glaze: In a small bowl, mix the icing sugar with the maple syrup, then add just enough milk to make a thick but pourable glaze.
• Finish: Drizzle over the cooled loaf, let it set for 10 minutes, then slice and serve.

Tips

Why did my banana bread sink in the middle?

The most common causes are underbaking, opening the oven door too early, or using too much banana for the amount of flour. Bake until a skewer comes out clean and the centre feels set, then cool on a rack so steam does not make the crumb collapse.

How ripe should bananas be for the best flavour?

Use very ripe bananas with lots of dark spots on the peel. They mash easily, taste sweeter, and give a moister crumb. If yours are only just ripe, the loaf will still work but the banana flavour will be milder.

How do I stop banana bread from turning out dry?

Measure flour accurately (spoon into the measuring cup, then level) and avoid overmixing once the flour goes in. Also, do not overbake. Start checking at 50 minutes and tent with foil if the top is getting too dark.

Can I make it more cake-like or more bread-like?

For a more cake-like crumb, use the optional glaze and add the nuts for texture. For a more “bread” feel, skip the glaze and slice once fully cooled, then toast lightly and serve with butter.

Serving Suggestions

• Serve thick slices warm with salted butter.
• Toast and spread with cream cheese or mascarpone.
• Pair with fresh berries and Greek yoghurt for breakfast.
• Add a scoop of vanilla ice cream for dessert.

Storage

Room temperature

Store in an airtight tin or container for up to 3 days. If your kitchen is warm, keep it out of direct sunlight and slice only what you need to prevent the loaf drying out.

Refrigerator

Refrigerate for up to 5 days in an airtight container. Bring slices to room temperature or warm gently before serving, as the fridge firms up the crumb.

Freezing

Freeze for up to 3 months. Wrap the whole loaf (or individual slices) tightly in cling film, then a layer of foil. Defrost at room temperature still wrapped to prevent condensation making the surface sticky.

Nutrition

• Calories: 260 kcal
• Carbohydrates: 33g
• Protein: 4g
• Fat: 12g
• Saturated fat: 5g
• Sodium: 180mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients, brands, and portion size.