Description
Delia Smith’s Banana Bread is a classic, moist quick bread made with ripe bananas, which add both flavor and moisture. The recipe is straightforward, using pantry staples like flour, sugar, eggs, and butter, with optional add-ins like nuts or chocolate chips for extra texture and flavor. Perfectly soft and deliciously spiced, this banana bread is an ideal way to use up overripe bananas.
Ingredients
Here’s what you’ll need to make this delicious banana bread:
- All-Purpose Flour (1 ½ cups) – Provides structure to the bread.
- Baking Powder (1 tsp) – Helps the bread rise.
- Baking Soda (½ tsp) – Adds lift and tenderness.
- Salt (a pinch) – Enhances the flavors.
- Butter (½ cup, melted and slightly cooled) – Adds richness and moisture.
- Granulated Sugar (½ cup) – Sweetens the bread.
- Egg (1 large) – Adds structure and binds ingredients.
- Vanilla Extract (1 tsp) – Enhances the flavor.
- Ripe Bananas (3 medium, mashed) – Adds moisture and natural sweetness.
- Ground Cinnamon (½ tsp, optional) – Adds a hint of warmth.
- Optional Add-Ins: Chopped walnuts, pecans, or chocolate chips (½ cup) for added flavor and texture.
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper, or grease it lightly.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon (if using). Set aside.
- Prepare the Wet Ingredients: In a separate bowl, mash the bananas until smooth. Add the melted butter, sugar, egg, and vanilla extract, and mix until well combined.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the banana mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
- Add Optional Ingredients: If using, fold in the chopped nuts or chocolate chips for added texture and flavor.
- Pour into Loaf Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake the Bread: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Check for doneness at 50 minutes, and cover the top loosely with foil if it’s browning too quickly.
- Cool and Serve: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.