Delia Smith Banana Bread​ Recipe

This simple Delia Smith Banana Bread is made with ripe bananas, plain flour, walnuts, butter, and a bright kick from both orange and lemon zest. The result is a wonderfully moist and tender loaf with a rich flavor and a crunchy demerara sugar topping. It’s perfect for a comforting afternoon treat any time of year and makes one delicious loaf for the whole family to enjoy.

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Delia Smith Banana Bread Ingredients

• 225g plain flour
• 2 level teaspoons baking powder
• 40g butter, at room temperature
• 40g lard, at room temperature
• 1 large egg, beaten
• 110g caster sugar
• 4 medium bananas, peeled
• 50g walnuts, roughly chopped
• Zest of 1 orange
• Zest of 1 lemon
• 1 rounded tablespoon demerara sugar

How To Make Delia Smith Banana Bread

1. Sift the dry ingredients: First, sift the plain flour and baking powder together into a large mixing bowl. Hold the sieve high above the bowl to give the flour a good airing, which helps create a lighter loaf.
2. Add the fats and sugar: Add the room-temperature butter, lard, beaten egg, and caster sugar to the bowl with the flour.
3. Combine the base mixture: Using an electric hand whisk, mix all the ingredients for about one minute. The mixture should come together and have a sandy texture.
4. Mash the bananas: In a separate, smaller bowl, use a fork to mash the four peeled bananas until they become a soft pulp.
5. Add the bananas: Briefly whisk the mashed bananas into the main cake mixture until they are just combined.
6. Fold in walnuts and zest: Gently fold the chopped walnuts, orange zest, and lemon zest into the batter using a spatula.
7. Fill the loaf tin: Spoon the final mixture into your prepared loaf tin.
8. Level and top the batter: Use the back of a spoon to level the surface of the batter. Sprinkle the demerara sugar evenly over the top.
9. Bake the bread: Place the tin on a lower shelf in the oven so the top of the tin is in the center. Bake for approximately 1 hour and 10 minutes, or until a skewer inserted into the center comes out clean.
10. Cool the loaf: Once baked, let the banana bread cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

Recipe Tips

• Use Very Ripe Bananas: The best bananas for banana bread are those with lots of brown spots. They are sweeter and have more moisture, which gives the loaf its signature flavor and tender texture.
• Room Temperature Fats are Key: Using butter and lard that are at room temperature is crucial. It allows them to blend smoothly into the other ingredients, preventing lumps and creating a uniform batter.
• Don’t Overmix the Batter: After you add the mashed bananas and walnuts, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough and dense loaf instead of a light one.
• Bake on a Lower Shelf: Placing the loaf tin on a lower shelf helps the banana bread cook evenly from the inside out and prevents the top from browning too quickly before the center is fully baked.

What To Serve Banana Bread

This delicious banana bread is wonderful on its own, especially with a hot cup of coffee or tea. For a simple treat, serve a warm slice with a generous smear of salted butter. You can also turn it into a more decadent snack by topping it with cream cheese, a drizzle of honey, or even a spoonful of Nutella. For dessert, a slice served with a scoop of vanilla bean ice cream is a classic combination.

How To Store Banana Bread Leftovers

• Room Temperature: The best way to store this banana bread is in an airtight container or tin at room temperature. It will stay fresh and moist for up to 3 days.
• Freeze: This banana bread freezes beautifully. You can freeze the whole loaf or individual slices. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Delia Smith Banana Bread Nutrition Facts

• Calories: 285 kcal
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 28mg
• Sodium: 115mg
• Total Carbohydrate: 41g
• Dietary Fiber: 2g
• Sugars: 22g
• Protein: 4g

Frequently Asked Questions

• Can I use all butter instead of lard? Yes, absolutely. If you don’t have lard or prefer not to use it, you can substitute it with an equal amount of butter. The lard contributes to a particularly soft texture, but an all-butter version will still be delicious.
• Can I leave out the walnuts? Of course. If you have a nut allergy or simply don’t care for them, you can omit the walnuts entirely. The recipe will work perfectly without them.
• My banana bread is dense and heavy. What did I do wrong? A dense banana bread is usually caused by overmixing the batter after the flour has been added. When you mix too much, it develops the gluten, resulting in a tough texture. Be sure to fold in the final ingredients gently and only until they are just combined.
• How do I know when the banana bread is fully cooked? The most reliable way to check for doneness is to insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean, with no wet batter attached, the bread is ready. If there is batter on the skewer, it needs more time in the oven.

Try More Recipes:

• Delia Smith Apple And Almond Pudding​ Recipe
• Delia Smith Apple Pie​ Recipe
• Delia Smith​ Alpine Eggs Recipe