Banana Bread

Banana Bread

I have made this recipe for years, it is adapted from the  Banana Bread recipe on page 33 of Nigella Lawson’s How to be a Domestic Goddess, the first baking book I fell in love with. I have never used the alcohol in the recipe, I just didn’t fancy it, also I usually make this for children and I remember as a kid alcohol in things just ruined it so I have always left it out. I added cinnamon because one of the children I make this for suggested it and it works really well! A more recent change was the replacement of some of the white flour for wholemeal and caster sugar with brown muscodavo in an effort to be more health conscious and include less processed and more whole-wheat foods into my diet.

The beauty of this cake is you melt the butter so it can be made at a minutes notice without worrying about whether the butter is soft enough which in the winter here can mean 24 hours thinking ahead to allow for butter to soften! It’s also a great cake as once you have made it you will never have wasted bananas again, in fact you will be hoping for overripe bananas as an excuse to make this!

Banana Bread

  • 100 gram Raisins, soaked in a cup of boiling water
  • 175 gram Plain white flour
  • 100 gram wholemeal plain flour
  • 100 gram Caster sugar (I use unrefined)
  • 50 gram soft brown sugar (I use muscodavo)
  • 1/2 tsp Baking soda
  • 2 tsp Baking powder
  • 1tsp Cinnamon powder
  • 2 large eggs
  • 3 Bananas, mashed
  1. Preheat oven to 170 c, 325 f, gas 3.
  2. Grease and line a loaf tin with a long strip of baking paper (see here for tip).
  3. Mix the dry ingredients in a bowl and set aside.
  4. Melt the butter over a low heat.
  5. Add the melted butter to the sugars and mix until blended.
  6. Add the eggs, one at a time, beating well with each addition.
  7. Add the mashed banana.
  8. Add the flour mix a third at a time, stirring well after  each addition.
  9. Drain the raisins and fold them into the cake, if you have used a mixer do this with a spoon to avoid breaking the raisins.
  10. Pour the batter into the prepared loaf tin and bake for 1 hour to 1 hour 15 minutes.
  11. Leave to cool before enjoying.

I’m linking this up with a monthly Nigella Lawson recipe blog event called January’s Forever Nigella #11 organised by Sarah of Maison Cupcake also hosted this month by Sarah.


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  1. #1 by lizthechef on January 27, 2012 - 16:40

    I love the early Nigella cookbooks. My mother and I used to drool over them. Lovely bread – enjoy the healthier update too.

  2. #3 by Vanesther on January 29, 2012 - 11:01

    Can’t wait to try your version!

  3. #4 by Wendy Read on January 29, 2012 - 16:18

    I adore her cookbooks, always have to adjust the baking times however! This bread looks quite tasty, I will have to give it a go! Have you ever made her Madeira Cake? I love it (no wine in it), the baking time is off, but once adjusted it is really good too!

    • #5 by jaynerly on January 29, 2012 - 21:34

      Thanks! I may have made the Madeira cake, just once- will have to check book and see if it’s the recipe In thinking of. My oven is so slow I always have to adjust cooking times for everything!

    • #7 by jaynerly on February 13, 2012 - 19:50

      Wow, thank you so much!

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