Prep 20 mins
Cook 1 hr 10 mins
I know not another Banana Bread. I wanted to share because we really enjoyed this recipe. I think the jam and honey make a nice difference. It is from King Arthur Flour.
- 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
- 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.
We loved the addition of orange marmalade. The bread was moist and delish. Made for I Recommend Tag.
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. :)