I had a pile of browning bananas, and as much as I say I’m going to make something other than banana bread, at the last minute, I can’t pass up the thought of biting into a fresh slice of banana bread. But to switch it up, as I intended to, I used a different recipe than I have in the past.
1/2 cup unsalted butter, at cool room temperature
2/3 cup brown sugar, light or dark, firmly packed
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups mashed ripe bananas (about 3 medium or 2 large bananas)
3 tablespoons apricot jam or orange marmalade (I didn’t include this)
1/4 cup honey
2 large eggs
2 1/4 cups all-purpose flour
1/2 cup chopped walnuts (I add some into the batter and then sprinkle some on top)
1. Preheat the oven to 325°F. Lightly grease a 9″ x 5″ loaf pan; set aside.
2. In a large mixing bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating till smooth.
3. Add the mashed bananas, jam, honey, and eggs, again beating until smooth.
4. Beat in flour until well combined.
5. Stir in walnuts.
6.Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.
7. Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.
8. Bake for an additional 25 minutes (20 minutes if you’re baking in a tea loaf pan). A toothpick or cake tester inserted into the center should come out clean, if it doesn’t, bake for an additional 10 minutes. Then, remove.
9. Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack.
recipe found on: kingarthurflour.com