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Banana Bread

I love baking, but I am terrible at documenting it. I have no self control, and by the time I remember to take a picture I've already dived mouth first into my new creation. Case in point:

I suppose I could just turn that into my marketing strategy. I mean, if I can't hold off even a few seconds from munchin' you know it's gotta be good, right?

This recipe is an adaptation from a King Arthur Flour recipe:

Ingredients

  • 1/2 cup unsalted butter, at cool room temperature

  • 1 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

  • 3 medium mashed bananas

  • 3 tablespoons apricot jam or orange marmalade (optional )

  • 1/4 cup honey

  • 2 large eggs

  • 2 1/4 cups Unbleached All-Purpose Flour

  • 1/2 cup chopped nuts of your choice (optional)

Instructions

Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan

  1. In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating till smooth.

  2. Add the mashed bananas, jam (optional), honey, and eggs, beating until smooth.

  3. Add the flour, then the nuts, stirring just until smooth.

  4. Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.

  5. Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.

  6. Bake for an additional 25 minutes. Remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out 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. (Note: my bread took much longer to cook, about an additional 20 minutes, but that could be because my bananas were frozen and therefore the batter was much colder)

  7. Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack. (Or if you're like me, eat it right out of the pan before it cools)

Enjoy!

-H

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