Banana bread from How To Be a Domestic Goddess: Baking and the Art of Comfort Food (UK) (page 33) by Nigella Lawson

  • bananas
  • bourbon
  • walnuts
  • sultanas
  • eggs
  • plain flour
  • butter
  • sugar
  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • anya_sf on May 28, 2020

    I made a cross between the recipe in the US edition and the one on I used the larger amounts of flour (white whole wheat) and sultanas, the smaller amounts of sugar and rum (which didn't really matter since the excess is drained), and 3 large bananas. For a taller loaf, I baked it in an 8"x 4" pan. The bread turned out moist, flavorful, and plenty sweet even with just 100 g sugar. This bread was so easy to mix, I'd definitely make it again, although my family's favorite is still the one from Flour.

  • kitchen_chick on April 18, 2020

    I made the chocolate variant mentioned at the top of the webpage version of the recipe: replacing 25g of flour with 25g of cocoa powder and adding 100g chocolate chips. I used 85% dark Michel Cluizel chocolate. The think the cocoa and the very dark chocolate I used muted the banana flavor. I also used pecans instead of walnuts. Finally, because we preferred reduced sugar, I reduced the sugar to 100g. This created a much less sweet bread with little burst of sweetness when you get a raisin. (The raisins are a brilliant addition, IMO.) If you want a sweet banana bread, then I wouldn't recommend cutting the sugar that much. The end result was a nice not quite savory but not very sweet chocolatey bread with an underlying banana flavor.

  • Tawilliams07 on June 06, 2019

    I can’t count how many times I have made this over the years. First note along side the recipe in the book says 11-Oct-2005: really moist! Make again, followed by a few years of tweaking notes. It’s a great way of using up browning bananas. I usually put the bananas in the freezer until I have enough. When I defrost in a bowl overnight - I just add the liquid that appears to the mashed bananas. The recipe has been tweaked a walnuts [I don’t usually have in the house] or sultanas [not really keen]. Instead — 3T of dark rum and 2 ‘handfuls’ of chocolate chips. I have a bottle of dark rum in the kitchen (not the booze cabinet) just for making this.

  • delaneymes on January 18, 2019

    The best. I always add chunks of dark choc and often just use whatever booze I have for the sultanas/raisins. My favourite banana bread!

  • Foodycat on October 01, 2015

    1/10/15 This is such a great recipe, infinitely adaptable. I've done it with apricots in sherry instead of the sultanas. Today I've made 1 loaf with sultanas in Malibu, slivered almonds instead of walnuts, and wholemeal SR flour and 1 loaf with sultanas in Southern Comfort, slivered almonds, 2 mashed bananas and a chopped peach, and the wholemeal flour. All good. 22/8/23 The last couple of times I have made it I have used larger bananas, halved the sugar and added fresh blueberries instead of boozy sultanas and it's still been really moist and plenty sweet enough. The bread is dense enough that the blueberries don't sink to the bottom.

  • digifish_books on May 02, 2015

    Have made this often, and we just love it. I use dark rum rather than bourbon.

  • PiaOC on May 18, 2013

    Even without the sultanas, this is a great bread.

  • sharifah on December 10, 2012

    This was a nice and very moist cake. I used Morgan's spiced rum because that was all I had but you can't taste the rum, it just makes the sultanas moist and plump. I was alarmed at the amount of mixture as it filled a 2lb loaf tin right to the top and I was convinced it would spill over during baking, but it didn't.

  • Eurydice on May 17, 2010

    My favourite banana bread so far. Maybe it's the rum and sultanas :)

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