Banana Bread
photo by littlemafia
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Yields:
-
1 loaf
ingredients
- 1⁄2 cup unsalted butter, at cool room temperature
- 2⁄3 cup brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1⁄2 cups mashed ripe bananas (3 medium or 2 large)
- 3 tablespoons apricot jam (I used apricot jam) or 3 tablespoons orange marmalade (I used apricot jam)
- 1⁄4 cup honey
- 2 large eggs
- 2 1⁄4 cups king arthur unbleached all-purpose flour
- 1⁄2 cup chopped walnuts
directions
- Preheat oven to 325 degrees.
- Lightly grease a 9 x 5 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 batter into the prepared loaf pan, smoothing the top.
- Let rest at room temperature for 10 minutes.
- Bake bread for 45 minutes.
- Gently lay a piece of aluminum foil across the top, to prevent over-browning.
- Bake for an additional 20 to 25 minutes. Remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean, with the most a few wet crumbs clinging to it. The tester shouldn't allow 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 10 minutes in the pan.
- Remove it from the pan, and cool it completely on a rack.
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Reviews
-
Call me picky, but not many recipes get five stars from me. This one? AMAZING. I decreased the brown sugar just a touch (because I used raw unfiltered honey of a variety that's particularly sweet) and replaced half the white flour with whole wheat. I had apricot-almond jam, and the almond gave it a haunting, amazing aroma. :) I also tweaked the spices (1 t. vanilla extract, 1 t. cinnamon, 1/4 t. nutmeg, 1/2 t. cardamom, 1/2 t. ginger) because I wanted something festive, and added pistachios. While that sounds like a lot of tweaking, the base recipe was a joy too. This is now my go-to recipe. Baked up brown and perfect, and wonderfully moist, though it took 10min longer in my oven (which may, of course, just be my oven). Try this! You will not regret it. :)
-
A nice banana bread. I made the batter exactly as written with no substitutions, but then turned the batter into 24 mini muffins (cooked for 20 minutes) plus 8 regular size muffins (cooked for 25 minutes). They are nice and crunchy on the outside and soft on the inside. . .not as moist as I was expecting but I definitely liked it. Thanks for sharing! Made for RECIPE SWAP Jan 2010.
see 2 more reviews
Tweaks
-
Call me picky, but not many recipes get five stars from me. This one? AMAZING. I decreased the brown sugar just a touch (because I used raw unfiltered honey of a variety that's particularly sweet) and replaced half the white flour with whole wheat. I had apricot-almond jam, and the almond gave it a haunting, amazing aroma. :) I also tweaked the spices (1 t. vanilla extract, 1 t. cinnamon, 1/4 t. nutmeg, 1/2 t. cardamom, 1/2 t. ginger) because I wanted something festive, and added pistachios. While that sounds like a lot of tweaking, the base recipe was a joy too. This is now my go-to recipe. Baked up brown and perfect, and wonderfully moist, though it took 10min longer in my oven (which may, of course, just be my oven). Try this! You will not regret it. :)
RECIPE SUBMITTED BY
I am a real estate agent along with my husband, Mike. I enjoy meeting people and helping them sell or find a home. I have been happily married for 27 years. We have 1 daugther and 3 grandsons. My favorite recipes are from Paula Deen. I love to cook and eat -- that is why I workout 5 to 6 times a week. I enjoy Bible study, cooking, working out at the gym and reading. My husband and I love spending time with our grandsons who live about 45 miles from us. We are quick to give Our Heavenly Father credit for all the wonderful blessings in our life.
My pet peeves are greed and people who are always late. I love this site and it is so much fun. I have met many nice chefs while participating in the contests. I think it is unfair when chefs change an original recipe and then give a low rating.
The way I will rate recipes:
5***** Delicious Recipes that we enjoyed and will want to have again and again.
4****Recipes that I would make again but make some changes.
3***Recipes that I would probably not try again without some major changes.
I will not give a 1 or 2 rating as I know that the chefs that took time to enter the recipe felt it was deserving to share. I just have different tastes than them.
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