We’ve all run into the end of the week where our bananas are getting a little ripe – it’s time to make banana bread, muffins, foster and anything else we can think of! My moist recipe has a little twist on tradition with the addition of orange zest and cinnamon. It’s the perfect weekend companion to your morning coffee.
BANANA NUT BREAD
- 1 3/4 Cups Flour
- 1 1/2 Tsp. Baking Powder
- 1/2 Tsp. Baking Soda
- 3/4 Tsp. Salt
- 1/2 Tsp. Cinnamon
- 1/3 Cup Butter-Flavor Shortening
- 2/3 Cup Sugar
- 1 Tbs. Orange Zest
- 1/2 Tsp. Vanilla
- 2 Eggs
- 3 Ripe Bananas, Mashed
- 1/2 Cup Chopped Walnuts
- Preheat oven to 350 degrees.
- In a small bowl, mix together flour, baking powder and soda, salt and cinnamon. Set aside.
- In a large bowl, cream together sugar and shortening. Add in eggs, orange zest, vanilla and bananas. Mix until thoroughly combined – I use a hand-mixer here.
- Using a spatula or wooden spoon, mix dry ingredients into wet until combined. Fold in walnuts.
- In a loaf pan sprayed with cooking spray, pour batter and gently tap pan to remove air bubbles.
- Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean.
- Remove from oven and let rest for 10 minutes. Turn out onto a wire rack and allow to cool completely.
- Serve immediately or store for up to 3 days.
I love the crunchy addition of walnuts in this recipe. If you don’t like them, chocolate chips are a great substitution – kids love it! The hint of orange will bring out the best flavor of either option. If you really want to go over the top, consider making a glaze out of a cup of powdered sugar and 2 Tbs. orange juice. This recipe isn’t overly sweet and the glaze could be just enough for those that like the sweeter side. Dig in!