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
  • butter
  • sugar
  • plain flour

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 Nigella.com. 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 bit...no 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

    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.

  • 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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