|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Don't let your ripe bananas go to waste. There's nothing like an easy recipe for banana bread to put them to good use, while making a delicious treat that everyone will enjoy. A little orange zest gives this basic banana bread extra flavor and a wonderful citrus perfume that is irresistible. Great as a treat with a cup of coffee, this banana bread is a filling and nutritious recipe that can double as a decadent breakfast or as a tasty dessert. Flour, eggs, butter, a few baking staples, plus pecans or walnuts make a delicious dough that bakes for 80 minutes. The best part, there's very little preparation and cleanup as you'll invest 15 minutes in mixing all of the ingredients in one bowl. If you have a hand or standing mixer, better yet.
This is a loaf of vegetarian banana bread, and it contains tree nuts. However, it can be easily adapted to your needs. To make it vegan friendly, simply swap the butter for margarine and use one tablespoon of apple sauce to replace each one of the eggs (three tablespoons of apple sauce total). To make it nut-free, simply skip the pecans or walnuts, or use sunflower seeds or pepitas so you don't miss the delicious crunch. The banana bread can be spruced up further if you feel adventurous. Adding semi-sweet chocolate chips is one fantastic option, or adding a cubed and peeled apple into the batter adds texture and fruity flavor. Serve this banana bread as is, or with a dollop of whipped cream. For a decadent dessert, top with vanilla ice cream, chocolate fudge, fresh bananas, and additional chopped nuts on top.
To add the delicious orange flavor ,use a microplane to retrieve the zest, carefully turning the orange around to avoid hitting the bitter pith. If you don't have a microplane, use a peeler or grater, working from the top of the orange to the bottom. This easy banana bread is great to eat warm but can be kept at room temperature for up to three days. If you have many ripe bananas, go ahead and double the ingredients to make two loaves, slice them, and once cool freeze them in zip-top bags. A quick 30 seconds in the microwave is all that it takes for one slice to come back to its original fluffy texture.
- 2 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon
- baking soda
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 3 eggs
- 2 ripe bananas, peeled and mashed, about 1 cup mashed bananas
- 3/4 cup chopped pecans, or walnuts
- 2 teaspoons orange zest, finely grated; or 1 teaspoon vanilla extract or orange peel
Gather the ingredients.
Grease and flour a 5x9x3-inch loaf pan. Heat the oven to 325 F. Sift together flour, baking powder, salt, and baking soda.
In a mixing bowl with an electric mixer, cream butter or margarine with sugar until fluffy.
Beat in eggs, one at a time, until fluffy.
Stir in flour mixture alternately with mashed bananas.
Fold in pecans and orange zest. Pour batter into prepared pan.
Bake for 1 hour and 20 minutes, or until golden brown and a wooden toothpick, when inserted in center, comes out clean.
Cool in pan for 10 minutes, then carefully turn the bread out onto a rack to cool completely.
Make this banana bread a day ahead of time for best flavor.