Banana bread. There’s just something about it that feels like home, isn’t there? It’s the comforting aroma that fills your kitchen as it bakes, the texture that’s soft yet substantial, and that perfect balance of sweetness that hits you just right. It’s the kind of baked good that seems to have a universal appeal-whether you’re a seasoned baker or someone who can barely tell the difference between a whisk and a spatula, banana bread is one of those rare recipes that feels like a warm hug.
I first stumbled upon Nigella Lawson’s banana bread recipe one rainy afternoon when I was scrolling through her cookbook, How to Be a Domestic Goddess. I was craving banana bread, but with no desire to deal with anything complicated. I’d seen Nigella’s recipes before and admired how she could make seemingly simple ingredients come together in a way that felt luxurious, even indulgent, without demanding hours of effort. So, I gave it a go-and it was love at first slice.
This banana bread is something special. It’s not the overly dense, overly sweet loaf you might find at a café. Instead, it’s light yet moist, with just the right amount of sweetness and that lovely, rich flavor that banana bread is known for. Plus, it comes together in a flash, making it the perfect solution when you’re in the mood for something homemade but don’t have the time or patience to commit to a multi-step baking project.
Nigella Lawson’s Banana Bread Recipe
Nigella Lawson’s banana bread recipe is an absolute classic, one of those go-to dishes that always feels familiar. What I love about it is how forgiving it is-meaning it’s hard to mess up. You don’t need to be a master baker, just a lover of good, simple flavors. Her approach is less about precision and more about savoring the process.
The recipe calls for ripe bananas, which makes sense-after all, the banana is the star of the show. The key here is to use those bananas that are on the verge of over-ripeness, the ones you might normally toss into the compost bin. Those overripe bananas are exactly what you need for a moist, flavorful bread.
I remember the first time I tried making it, I had a few overripe bananas sitting on the counter, their skins dotted with brown spots. I thought to myself, “Perfect timing”. The smell of the bananas when you mash them up is like a promise of something delicious. Nigella’s recipe celebrates that.
Ingredient List
Here’s what you’ll need to get started:
- 3 ripe bananas – The star of the show, perfectly ripened and ready to be mashed. Overripe is best.
- 200g (about 1 cup) caster sugar – A little sweetness goes a long way here.
- 2 large eggs – Eggs are essential to bind everything together and add richness.
- 100g (about 1/2 cup) melted butter – This is where the moisture comes from. The richness adds depth to the flavor.
- 1 teaspoon vanilla extract – Just a hint of vanilla is all you need.
- 250g (about 2 cups) self-raising flour – Self-raising flour gives the loaf a gentle rise without the need for yeast or extra leavening agents.
- Pinch of salt – To balance the sweetness and round out the flavors.
- 1/2 teaspoon ground cinnamon – This adds a touch of warmth and spice.
- Optional: A handful of chopped walnuts or chocolate chips – If you’re feeling adventurous, these are fantastic add-ins, though not necessary.
You might notice that there aren’t a lot of fancy ingredients here. It’s a minimalist recipe, relying on simple, everyday ingredients, with a couple of twists-like the vanilla and cinnamon-that elevate the taste.
How To Make Nigella Lawson’s Banana Bread?
Making this banana bread is as easy as it gets. You can follow the steps in the recipe, but let me walk you through it in a way that feels less like a step-by-step guide and more like a personal invitation to bake along.
Step 1: Preheat The Oven And Prepare The Tin
First, preheat your oven to 170°C (or 340°F). While that’s heating up, line a loaf tin with parchment paper. I like to grease it lightly as well, just for extra peace of mind. The smell of the oven warming up makes me excited every time-it’s like the prelude to something good.
Step 2: Mash The Bananas
Take your ripe bananas and peel them. Mash them up in a large bowl with a fork or potato masher. You don’t need to obsess over making them perfectly smooth, a few lumps give the bread a nice texture. I’ve learned that the more overripe the bananas are, the sweeter and more flavorful your bread will be.
Step 3: Mix The Wet Ingredients
In the same bowl, add the sugar, eggs, melted butter, and vanilla extract. Give it a good stir until everything is well combined. It’s a rich and slightly glossy mixture that feels satisfying to whisk together. I always find that mixing with a wooden spoon makes it feel more like a traditional, comforting bake.
Step 4: Fold In The Dry Ingredients
Next, sift in the flour, salt, and cinnamon. Stir gently until everything is just combined. Don’t overmix-you want to avoid a tough texture. I like to use a light hand at this stage, folding everything in carefully so the batter stays fluffy.
Step 5: Optional Add-Ins
If you’re adding walnuts or chocolate chips, now’s the time. The walnuts give it a bit of crunch and a lovely depth, while chocolate chips turn it into something a little extra indulgent. I’ve made it both ways, and both are fantastic.
Step 6: Bake
Pour the batter into the prepared loaf tin and pop it in the oven. Bake for about 1 hour, but keep an eye on it after 45 minutes. Every oven is different, and you’ll know it’s done when a skewer comes out clean.
The moment it comes out of the oven is pure magic-the golden brown crust, the slight crack down the middle… it’s a thing of beauty. Let it cool for a few minutes, then slice into it. I’ve found that it’s impossible to wait too long before diving in. The bread is best when still a little warm, but it’s just as delicious the next day.
Things I Learned
Baking this banana bread taught me a few things that I didn’t expect. For one, it reminded me how little you need to create something special. The combination of ripe bananas, butter, and sugar is so simple, yet it creates such depth. There’s no need for fancy equipment, no need to measure every single ingredient to the gram, and yet, the end result is always satisfying.
It also taught me to trust my instincts. While following the recipe is important, there’s a lot of room to adjust and experiment. Adding a little extra cinnamon one time, or using honey instead of sugar, for instance, can bring a new twist. I’ve learned that baking doesn’t always need to be precise; sometimes it’s about finding what works for you and rolling with it.
Another thing I’ve learned is the importance of letting the banana bread rest. The flavors deepen as it cools, and while it’s tempting to cut into it immediately, I’ve found that giving it an extra 10-15 minutes before slicing gives the bread time to set up. It’s worth the wait.