If you’re like me, you always have overripe bananas sitting on your counter top. I have good intentions to eat all the bananas, but there is always at least one or two that get brown spots before I can eat them.
I usually make my favorite banana bread, the Ultimate Banana Bread, but I didn’t have quite enough ripe bananas to make a loaf this time. So I went searching for a different banana bread to try out on my family. I came across this Orange-Spiced Banana Bread and was intrigued. A citrus-infused banana bread? I was all over it! Packed full of mashed bananas, orange zest, cinnamon, nutmeg and crunchy toasted walnuts for a breakfast treat your whole family will enjoy.
One bite of this delicious bread and you will look forward to the bananas on the counter turning soft and mushy. 😀
- 2 cups unbleached all-purpose flour
- 3/4 cup granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 1/4 cups toasted walnuts, chopped coarse (about 1 cup)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 2 tablespoons grated orange zest
- 3 very ripe bananas, soft, darkly speckled, mashed well (about 1 1/2 cups)
- 1/4 cup plain yogurt
- 2 large eggs, beaten lightly
- 6 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Heat oven to 350 degrees. Grease bottom only of regular loaf pan (or grease and flour bottom and sides of nonstick loaf pan); set aside.
- In a large bowl combine flour, sugar, baking soda, salt, walnuts, cinnamon, nutmeg and orange zest; set aside.
- In a medium bowl mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
Source: Cook’s Illustrated, March 1998