Prep 20 mins
Cook 1 hr
Dusting the top prior to baking with Demerara sugar, will make a caramelized topping. You can sub the pecans for the walnuts. Got this recipe from a Williams-Sonoma cookbook.
- 6 tablespoons unsalted butter, melted
- 1 1⁄2 cups all-purpose flour
- 2 large bananas, peeled
- 1⁄2 cup whole wheat flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon nutmeg
- 1 tablespoon orange zest
- 1⁄2 cup toasted and chopped walnuts
- 2 large eggs
- 3⁄4 cup firmly packed light brown sugar
- 1⁄2 cup whole milk
- Preheat oven to 350°F Butter and flour a 9X5 loaf pan.
- In a small bowl using a fork, mash the bananas. You should have 11/3 cups. In a separate bowl, stir together the all purpose flour, whole-wheat flour, baking powder baking soda, salt, nutmeg, orange zest and nuts, set aside.
- In a large bowl, whisk the eggs until blended. Stir the brown sugar, butter, and milk. Add the dry ingredients in 3 batches alternatively with the mashed bananas in 2 batches, beginning and ending with the dry ingredients, just until moistened. Be careful not to overmix!
- Pour the batter into the prepared pan smoothing the top with a rubber spatula. Bake for 55-60 minutes or until toothpick inserted into center comes out clean. If the top begins to brown too much, cover with a sheet of aluminum foil the last 15 minutes of baking.
- Transfer to a wire rack and let cool in the pan for 5 minutes. Turn out into wire rack and let cool completely, before slicing.
~PAC Spring 2008~ Delicious banana bread! The toasted walnuts and orange zest really do stand out, flavor-wise, and give this an edge over ordinary banana bread. This recipe makes an incredibly moist loaf. Highly recommended!