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Banana Bread

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This banana bread has a tasty citrus kick to it. Enjoy with hot tea or coffee. Plan just over 1 hour for prep and cook time.

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Ingredients

  • Butter for greasing
  • 2 1/4 tsp baking powder
  • 3/4 tsp kosher salt
  • 1/3 cup (3 oz/90 g) butter, at room temperature
  • 2/3 cup (5 oz/155 g) sugar
  • 1 tsp grated lemon zest
  • 2 large eggs, lightly beaten
  • 1 1/4 cups (10 oz/315 g) mashed very ripe banana (about 2 large bananas)
  • 1/2 cup (2 oz/60 g) chopped pecans
  • 1/2 cup (3 oz/90 g) chopped dates

Details

Servings 1

Preparation

Step 1

Preheat the oven to 350 degrees F (180 degrees C). Grease an 8 1/2-by-4 1/2-inch (21.5-by-11.5-cm) loaf pan with butter.

Sift the flour, baking powder, and salt together into a medium bowl and set aside. In a large bowl, use a wooden spoon to beat the butter with the sugar and lemon zest until soft and creamy. Add one-third of the flour mixture to the butter mixture and stir until fully incorporated. Repeat, adding the remaining flour mixture in 2 more batches. Mix in the eggs and the mashed banana until well blended. Gently fold in the pecans and dates.

Pour the batter into the prepared loaf pan and smooth the top. Bake until a wooden skewer or toothpick inserted in the center comes out clean, about 1 hour. Remove from the oven and let cool in the pan on a wire rack. Turn out onto a plate and serve at room temperature.

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