Nigella’s Italian Breakfast Banana Bread

Nigella's Italian Breakfast Banana Bread
Although my favourite Nigella book is still How to Be a Domestic Goddess, both for it’s writing style and its recipes, Nigellissima, Nigella’s take on Italian cooking, definitely has a place of honour on my bookshelf. One of my favourite recipes from the book is Nigella’s Italian Breakfast Banana Bread.

As Nigella points out, Banana Bread really isn’t Italian at all, but as she says, “I don’t claim these recipes are authentically Italian, but authentic they are nonetheless.” Nigellissima is full of wonderful recipes from snacks and starters to easy and satisfying main courses. The Saffron Orzotto is a gorgeous side that makes barley something really special and the Fettuccini with Mushrooms, Marsala and Mascarpone is just amazing. Of course there are plenty of desserts too, including a Chocolate Hazelnut Cheesecake that is nothing short of divine.

Nigella's Italian Breakfast Banana Bread

Want free recipes in your inbox? Become a subscriber!
Click here to sign up.

I have my own tried and tested banana bread recipe that I have been making for years, but I couldn’t resist Nigella’s espresso-spiked version. It took less than ten minutes to throw together and you probably already have most of the ingredients on hand. The only one you might not have is the instant espresso powder but it’s well buying. (Ordinary instant coffee just isn’t the same.) It gave the banana bread an amazingly heady scent while it was baking and really added to the flavour. Plus you can make yourself a quick cup of espresso to enjoy with the banana bread!

Looking for more recipes to use up over-ripe bananas? Check out these tasty treats! 

Italian Breakfast Banana Bread

I’ve also found an espresso powder flavouring that would work too, but I’d use less than the 4 teaspoons instant espresso powder Nigella calls for, perhaps just 1 to 1½.

Nigella wrote the recipe in grams, with some reference to cups. The only difficult conversion was the flour as 175 grams doesn’t actually come out to an even measurement. It’s about 1⅓ cups plus a teaspoon. If you have scales, you can always use the weight measurements for absolute accuracy as I do in this case. I confess, though, I prefer to bake in cups as it is the way I learned.

This bread really does improve with age, just as Nigella says. You can never have too many recipes for banana bread, and I urge you to add this one to your repertoire. You can also find the recipe in Nigellissima, a book you will be happy to have on your bookshelf, no matter how big your cookbook collection!

5.0 from 6 reviews
Italian Breakfast Banana Bread
  • ⅔ cup (150 ml) flavourless vegetable oil plus some for greasing (I used mild olive oil)
  • 3 medium ripe bananas, mashed
  • 2 teaspoons vanilla extract
  • a pinch of salt
  • 2 eggs, lightly beaten
  • ⅔ cup (150 grams) granulated or caster sugar
  • 1⅓ cups (175 grams) plain flour
  • ½ teaspoon baking soda
  • 4 teaspoons instant espresso powder (or 1 to 2 teaspoons espresso powder flavouring)
  1. Preheat the oven to 325°F (about 165°C).
  2. Grease a one pound loaf tin.
  3. Mix the vanilla and salt into the mashed bananas.
  4. Beat in the oil.
  5. Now beat in the lightly beaten eggs and sugar.
  6. Mix the flour, baking soda and espresso powder together and beat these dry ingredients into the batter.
  7. Bake for 50 to 60 minutes or until slightly coming away from the sides of the tin. A skewer inserted in the cake should come out virtually clean.
  8. Cool in the tin for 20 minutes before removing to a wire rack to cool completely.

This post contains affiliate links. If you purchase via these links I will receive a small commission but the cost to you is still the same. Full Disclosure Policy.

More Banana Bread and Cake Recipes

Spiced Banana Nut Loaf with Ginger Glaze

Vintage Banana Nut Bread

Banana Gingerbread Loaf

Banana Maple Walnut Loaf Cake

* indicates required

Article by April Harris

April has written 1291 great articles for us.
April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.
View all posts by


  1. A new twist on an old favorite. I love it and I’d definitely try it!

  2. Oh yum!! Certainly sounds like a delicious way to enjoy breakfast.

  3. I love a good banana bread recipe. This one sounds delicious!

  4. I haven’t made banana bread in quite a while. I should try using this recipe!

  5. I love homemade bread of any kind, but banana is my favorite – it’s so moist. Those raspberries would be good warmed up and on top of bread – yum

  6. Did think of espresso in the banana bread. Great idea. Thanks for sharing on Let’s Get Real Friday.

  7. I’ve never made banana bread with espresso in it. This sounds and looks really good!

  8. I love banana bread, and this looks great. In fact, I have some bananas on the counter right now just asking to be made into bread! yum!

  9. This looks delicious. I really like the addition of the espresso.

  10. I love collecting/reading cookbooks and Nigella’s Domestic Goddess is on my list! Can’t wait to get that one!

  11. I’m loving the Italian twist on this. Love banana bread.

  12. This banana bread looks so soft and moist. Love the addition of espresso powder in this bread. Yum!

  13. Can you provide a measurement for the amount of banana?

    • I’m so sorry, Wendelah, I’ve never actually measured. I always just use 3 medium bananas. Of course, I know the actual measurement might vary a little here and there as not all medium bananas are the same size. There’s enough flexibility in the recipe though, that just to use 3 has always worked. Once in a while I will use 1 large and 2 small bananas for example as that kind of works out to 3 medium ones. I hope this helps a bit.

  14. April, what a lovely (and delicious) comfort food treat! Have a marvelous week!

Speak Your Mind


Rate this recipe: