Nigella Lawson Banana Bread
Transform your overripe bananas into a luscious, bakery-worthy treat with Nigella Lawson’s Banana Bread recipe. Richly flavored with dark brown sugar, ripe mashed bananas, and a hint of vanilla, this effortlessly moist loaf is the perfect balance of sweetness and comforting nostalgia. Customizable with optional mix-ins like chopped walnuts for a delightful crunch or dark chocolate chips for an indulgent twist, it’s a versatile recipe suited for any occasion. With just 15 minutes of prep time and a simple one-bowl technique, this banana bread is an easy, no-fuss favorite that’s perfect for breakfast, snacking, or dessert. Bake yours to golden perfection, and enjoy it warm with butter, cream cheese, or just as it is—the ultimate homemade comfort food!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 225 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 125 grams Unsalted butter
- 150 grams Dark brown sugar
- 50 grams Granulated sugar
- 2 large Eggs
- 300 grams Mashed ripe bananas
- 1 teaspoon Vanilla extract
- 100 grams Chopped walnuts (optional)
- 100 grams Dark chocolate chips (optional)
Instructions
Preheat your oven to 170°C (340°F) and grease a standard 9x5-inch loaf pan, lining it with parchment paper for easier removal.
In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and both sugars using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract until fully incorporated.
Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. If using, gently stir in the chopped walnuts and chocolate chips.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is, or lightly toasted with a pat of butter or cream cheese.
Nutrition Facts
Calories |
4110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.2 g | 272% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 524.4 g | 191% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 286.2 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 407 mg | 31% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2512 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
