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Nigella Lawson’s Banana Bread

Low-calorie Banana Bread Recipe. Easy to make, moist with tender crumbs loaf, you can taste the butter, toasted walnuts, the delicious flavor will make you bake this treat often! Although this recipe is low in calories, it is full of goodness coming from ripe bananas, vanilla, and melted butter! Watch the video tutorial.

Nigella Lawsn's banana bread loaf.

Banana Bread Recipe

I have originally published this recipe in 2014, after reading all the rave reviews of Nigella Lawson’s banana bread recipe featured in her cookbook “How to be a domestic Goddess.”

Everyone was eager to try this recipe and share it over the internet, and I don’t blame them, this recipe is a keeper. In this easy banana bread recipe, you will find simple ingredients that can be mixed in a mixing bowl using a wooden spoon or spatula, or a hand mixer.

Now let’s talk about the changes I made to make this a kid-friendly and low-calorie banana bread recipe.

How to Make Low-Calorie Banana bread

The first thing I did was omitting the rum; that step converted this recipe into a kid-friendly and have reduced the calories. I went ahead and removed sultanas (raisins) form this recipe not to reduce the calories but because my family is not fond of raisins in banana bread. I have used three ripe bananas instead of four; this change didn’t affect the texture nor the taste.

Reducing the butter from 10 tablespoons to 6 tablespoons didn’t take away the buttery flavor, you can find it in every bite in this banana bread. I have used one whole egg and one egg white and have reduced the number of toasted walnuts.

Soft butter spread on banana bread slice.
Freshly baked banana bread showing tender crumbs.

Banana Bread Ingredients

Ripe bananas. If you don’t have ripe bananas, you can use a firmer banana, but the flavor will be mild. Don’t use overripe bananas; it will have an off flavor, which I don’t think you’ll appreciate!

Butter. Use unsalted butter and make sure it is melted. When you melt the butter some of the moisture evaporates, and you are left with more fat, and that means more flavor. If you are using salted butter, omit the next ingredient.

Salt. A pinch will enhance the flavor, and you need it to balance the sweetness in sugar and the ripe bananas.

Baking Powder and Baking Soda will help the banana loaf bread to rise.

White granulated Sugar, but if you want a hint of caramel flavor in your banana bread then mix half white sugar with half brown sugar.

Eggs. There are one whole egg and an egg white.

Vanilla.

Flour. Use all-purpose flour and make sure to measure it properly and you can do so by fluffing the flour and then spoon it in your measuring cup and then use the back of a butter knife to level off the top of the measuring cup. Do not scoop the flour from the container; you’ll end up with more flour than needed and will have a dry loaf cake.

Nuts. Use walnuts, almonds, or pecans, but make sure to toast the nuts, this brings out a good taste and will maintain a good crunch after baking the banana bread. 

Side shot of moist banana bread

How to Make Banana Nut Bread

If you don’t care about the calories that much then you can turn this recipe into banana nut bread, you can do so by adding roughly chopped and toasted nuts to the batter and increase it to ¾ cup.

How to Make Easy Banana Bread

  1. Preheat the oven. To 350F/180C.
  2. Line an 8”x5” loaf pan with parchment paper.
  3. Sift the dry ingredients except for the sugar.
  4. Mash the banana with a fork.
  5. In a separate bowl, beat the wet ingredients. 
  6. Add the dry ingredients and mix.
  7. Add the nuts and fold them into the batter.
  8. Pour the batter in the previously prepared baking loaf pan.
  9. Bake the banana bread for 45 minutes to an hour.
  10. Cool on a cooling rack.
Two banana bread slices served on a plate.

How to Store and Freeze Banana Bread

First, allow the loaf bread to cool completely and make sure to write the date on the Ziploc bag or the container you are planning to use.

You can store the loaf sliced or in whole in an airtight container, and it can stay at your countertop and away from the heat for 5 days to one week.

To freeze the bread, cut it in slices. Wrap each slice with plastic wrap. Place all the slices in a Ziploc bag or an airtight container and freeze up to 2 months.

You can also slice the banana bread and place a parchment paper between each slice. Stack the slices, making them look like a whole loaf and then wrap with plastic wrap and then place in a Ziploc bag or airtight container.

More Delicious Loaf Bread Recipes:

Perfect Banana Bread Recipe.

Blueberry Butter Loaf Cake.

Orange Sour Cream Loaf Cake.

Small image of moist banana bread.

Nigella Lawson’s Banana Bread

Nigella Lawson’s Banana Bread is a favorite now, and I’m sure you’ll enjoy the amazing flavor and moist texture f this dessert.
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Course: Dessert
Cuisine: British
Keyword: banana bread
Prep Time: 7 minutes
Cook Time: 1 hour
Total Time: 1 hour 7 minutes
Servings: 12 people
Calories: 158kcal

Ingredients

  • 6 tablespoons butter melted
  • 1/2 cup sugar
  • 1 medium whole egg
  • 1 medium egg’s white
  • 3 ripe bananas
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 toasted and chopped almonds or walnuts

Instructions

  • Preheat the oven to 350F/180C. Line an 8”x5” loaf pan with parchment paper or grease it and then dust it with flour.
  • Sift together the flour, salt, baking powder, and baking soda. Keep aside.
  • Mash the banana with a fork.
  • In a bowl, beat the eggs, sugar, vanilla, melted butter, and mashed banana for 2 minutes using a hand mixer on medium speed, or whisk for three minutes.
  • Add the dry ingredients and mix well for a few seconds.
  • Add the nuts and fold into the batter using a spatula or a wooden spoon for 30 seconds.
  • Pour the batter in the previously prepared baking loaf pan. Bake for 45 minutes to one hour, the baking time depends on your oven.
  • The banana bread fully baked when a toothpick or a wooden skewer inserted in the middle comes out clean.
  • Place the loaf bread over a cooling rack to cool completely before slicing or storing.

Video

Notes

– When using salted butter, omit the salt from the recipe.
– Do not use overripe bananas. It will produce an off-flavor.
– You can use half white sugar and half brown sugar, but only using brown sugar might turn this loaf bread into a super moist and crumbly bread.
– Ovens are different, so check the bread after 30 minutes of baking time.
– If your oven does not prompt you when it reached the desired temperature, allow the oven to preheat for 15 minutes before placing the loaf in it.
– Do not scoop the flour from the flour bag or container. Spoon the flour in the measuring cup and level it with the back of butter knife.
– You can use this recipe for making banana muffins, and the baking time will be between 16 to 20 minutes. Depending on your oven, check the muffins 10 minutes after the baking time.
– This recipe is Nigella Lawson’s, and I have modified it a little.

Nutrition

Calories: 158kcal
DID YOU TRY THIS RECIPE?Follow me on Instagram @munatycooking or tag #munatycooking!
Moist and low in calories banana bread. With simple ingredients you will make and amazing treat. Read the post for more tips on making banana muffins from this recipe and don't forget to watch the video. #bananabread #breadloaf #bananacake

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9 Comments

  1. It looks so beautifully moist and delicious, Muna.

  2. How do you make banana bread look so lovely?
    I think banana bread with raisins sounds also pretty interesting..

  3. Hi Muna, I love how easy this recipe comes together, and how moist this cake looks! I think I have some bananas at home…hope to bake this delicious looking cake too!

    • munatycooking

      You’ll love this recipe, my sister is not fond of banana bread and she actually like this version 😉

  4. I’ve just tried ur recipe, its in the oven ! Fingers crossed 🙂

  5. How can you make this look so amazing? It’s so moist! It’s very beautiful 🙂

    • munatycooking

      Thanks Nagi 🙂 you made me blush! This recipe is the best recipe I ever tried for banana bread so far.

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