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Ingredients
- 1/2 cup unsalted butter, at room temperature
- 2/3 cup light or dark brown sugar, firmly packed
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 cups mashed ripe bananas (about 3 medium or 2 large bananas)
- 3 tblsp orange marmalade or apricot jam optional but tasty
- 1/4 cup honey
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1/2 cups chopped walnuts-optional
Details
Servings 10
Preparation time 20mins
Cooking time 90mins
Preparation
Step 1
Preheat oven to 325 degrees. Grease a 9" X 5" loaf pan; or a 12" X 4" tea loaf pan.
In a large bowl, combine butter, sugar vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating till smooth.
Add the mashed bananas, jam, honey, and eggs, again beating until smooth.
Add the flour, then the walnuts, stirring just until smooth.
Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.
Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top to prevent over-browning.
Bake for an additional 25 minutes (20 minutes if you're using a tea loaf pan).
Remove the bread from the oven; a long toothpick or cake tester inserted into the center should come clean, with at most a few wet crumbs clinging to it. The tester shouldn't show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.
Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack.
**to make Banana French Toast; cut your several days old loaf into 3/4" thick slices. Dip the slices into your favorite French toast batter, and cook in a skillet or on a griddle. For added crunch, crush 2-3 cups cornflakes in a wide shallow dish, and dip both sides into your battered banana bread slices into the flakes before cooking.
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