Delia Smith Banana Bread

Right — let me be honest up front. Banana bread should be simple. But I’ve had my fair share of dense, flat, claggy disasters, usually because I thought I could outsmart Delia Smith. You can’t. This woman knows what she’s doing. Her banana bread recipe is one of those classics that works — no fuss, no Instagram gimmicks, just soft, spiced, properly moist banana bread like your nan used to make (if your nan was a national treasure with a TV show and 6 cookbooks).

So if you’ve ever baked banana bread that came out sunken, dry, or weirdly rubbery — this is the one to fix it. With ripe bananas, cinnamon, and that signature buttery crumb, it’s banana bread done the proper British way.

Let’s get into it.

Ingredients List

• 225g ripe bananas — The blacker, the better. Ugly bananas make beautiful bread.
• 175g unsalted butter — Softened, not melted. Helps with the crumb.
• 175g caster sugar
• 2 large eggs — Room temp helps them mix in smoothly.
• 225g self-raising flour — Don’t swap for plain unless you add baking powder.
• 1 tsp baking powder
• 1 tsp ground cinnamon — Adds warmth and depth.
• A pinch of salt
• 2 tbsp milk — Loosens the batter just right.

Optional: a small handful of chopped walnuts if you like a bit of crunch. I go back and forth depending on my mood.

How to Make It (Instructions)

1. Preheat your oven to 180°C (350°F) — gas mark 4. Grease and line a 900g (2lb) loaf tin.
2. Mash your bananas in a big bowl until smooth. Don’t leave lumps — they don’t magically bake away.
3. In another bowl, cream the butter and sugar together until pale and fluffy. This is worth doing properly — it’s what gives you that lovely, light texture.
4. Beat in the eggs one at a time. If it splits, don’t panic. Mine does every other time and it always works out.
5. Sift in the flour, baking powder, cinnamon, and salt. Fold it in gently — no electric mixers here, we’re not making concrete.
6. Add the milk. Stir just until the batter loosens up. It should drop off a spoon but not run.
7. Pour into the tin. Smooth the top with a spatula — or your finger if you’re lazy and alone in the kitchen.
8. Bake for 50–60 minutes. A skewer should come out clean, but don’t open the oven too early — you’ll regret it.
9. Cool in the tin for 10 minutes, then move to a wire rack. Let it cool fully before slicing unless you fancy banana crumble.

Common Mistakes

Why is my banana bread dry?
You probably overbaked it or didn’t use ripe enough bananas. If they don’t look like they belong in the bin, they’re not ready.

Why did it sink in the middle?
You either opened the oven too soon or overmixed the batter. I’ve done both. Twice. In one bake.

Why is it rubbery?
Most likely: overmixed. Banana bread isn’t a workout — gentle folding is enough.

Why can I taste baking powder?
Don’t overdo it. One teaspoon is plenty if you’re already using self-raising flour.

Storage Tips

Room Temp:
Wrap tightly in cling film or a tin — keeps for 2–3 days.

Fridge:
Not recommended, it dries out faster. But if your kitchen’s roasting, go ahead.

Freezer:
Wrap slices individually and freeze. Keeps up to 3 months. Perfect for lazy days.

What to Serve With It

• Strong cup of tea — English Breakfast or Assam. The tannins balance the sweetness.
• Thick Greek yoghurt — cold and creamy against the warm, soft crumb.
• Salted butter — sounds odd, but a thin spread on a warm slice is heaven.

FAQ Section

Can I make this gluten-free?
Yes — use a 1:1 gluten-free self-raising flour blend and add an extra splash of milk. Don’t overmix.

Can I add chocolate chips?
Absolutely. 100g dark chocolate chips work brilliantly — fold them in right at the end.

Can I make this vegan?
You can try using plant-based butter, flax eggs, and a splash of oat milk. But be warned — it’ll be a slightly different beast.

Why isn’t my banana flavour strong?
Your bananas weren’t ripe enough. Wait until they’re practically collapsing.

Try More Recipes:

• Delia Smith Potato Salad
• Delia Smith Onion Sauce
• Delia Smith Lasagne Ragu Recipe
• Vegetarian Goulash