Nigella Lawson’s Banana Bread (or my Rapidly Rotting Fruit Loaf)

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Banana Bread

This easy-peasy banana bread has become my frequent go-to for using up fruit that’s quickly losing freshness in my fruit bowl. Originally from Nigella Lawson’s excellent book, How To Be A Domestic Goddess, this banana bread is cheap to make, freezer friendly and super versatile. If bananas have become over-ripe I often throw them straight in the freezer whole, skins and all, and then thaw them out to use another time – upon defrosting the insides just slop right out of their skins, and don’t even need mashing. And this recipe copes really well with almost anything you want to throw at it: old, bruised strawberries, rhubarb, a drained can of pineapple chunks/crushed pineapple, a handful of nuts, crystalized ginger… whatever floats your boat. Just keep the bananas!) The loaf pictured above features rotten bananas, too-far-gone pears and a handful of frozen raspberries from the freezer, and cost about $5 to make.

  • 175 grams plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 125 grams unsalted butter (melted)
  • 150 grams caster sugar
  • 2 large eggs
  • 4 small very ripe bananas (mashed)
  • 1 teaspoon vanilla extract

Preheat the oven to 170ºC and line a loaf tin with baking paper. Put the flour, baking powder, bicarb and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well.

In a large bowl, mix the melted butter and sugar and beat until blended. Beat in the eggs one at a time, then the mashed bananas, along with any other fruit you’ve decided to use – just blitz it in your food processor first. Then, with your wooden spoon stir in vanilla extract and any other ‘bits’ you want – nuts, raspberries etc… Add all this to the flour mixture, then scrape into a loaf tin (23 x 13 x 7cm) and bake in the middle of the oven for 1-1¼ hours (start checking at 1 hour). When it’s ready, an inserted toothpick or fine skewer should come out cleanish. Leave in the tin on a rack to cool, and eat thickly or thinly sliced, as you prefer. Also can be toasted and spread with butter for a yummy brunchy breakfast. 

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About foodthatserves

Welcome! My name is Jane and I'm a wife, mother and daughter of God. I love using my time to tell people about Jesus and cook food that gathers people together to glorify him. Here you'll find the recipes and resources I find most helpful: easy to make, modify and budget friendly. If you'd like to contribute a recipe that you've tested and fits these criteria please feel free to send your contribution to foodthatserves@gmail.com.

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