Banana Nut Bread

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.

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  • 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.

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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!