ARF/5-a-day Tuesday #11 - Banana-orange bread with nuts

http://sweetnicks.blogspot.com/2006/03/arf5-day-11.html

This is my early entry for this week's ARF/5-a-day Tuesday #11 because I'm going to be in London and didnt want to miss out!

Anyway, I think I've found THE best banana bread recipe. Okay, the "best ever" tag is attached indiscriminately to things in this world, recipes included. But honestly, this bread is gorgeous! I think the original recipe is from Epicurious (maybe) although I'm not sure any more... but it's been slightly tweaked by yours truly.

This bread is super moist - it doesnt dry out easily, not even after two days. And the robust banana flavour is delicately overlaid with orange, with the occasional crunch of pecan nuts - mmm, definitely on the side of delicious! I even toasted slices of this bread - and BOY it's difficult to get it to toast, it's so heavy and moist. But the extra time in the toaster is worth it. Cover the toasted slice with thinly sliced strawberries, kiwi, peaches or even plums for a nice extra-fruity treat.



What I did, though, was butter mine lightly. And because I had citrus fruit marmalade with extra thick-cut peel, I spread that on as well. I kid you not, that was delicious to the last bite! This banana bread is definitely worth making again and again.

Recipe for: Banana-orange bread with nuts



Ingredients:

2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup white sugar (I used 1/2 cup brown and 1/2 Splenda)
1/4 cup soft butter
2 large eggs
4 very ripe medium bananas, mashed
2 tbsp grated orange rind
3 tbsp fresh orange juice
1/3 cup coarsely chopped pecan nuts

Method:

1. In a medium bowl, combine the flour, baking soda and salt and whisk well.

2. Beat the butter and sugar in a large bowl until blended, then add the eggs one at a time, beating well after each addition.

3. Add the mashed bananas, orange juice and orange rind. Beat in well.

4. Next, add the flour mixture and combine until the flour is moist. Do not over-beat. Stir in the nuts.

5. Grease an 8-1/2 inch by 4-1/2 inch loaf pan with cooking spray. Pour in the batter. Bake the loaf at 180C for 45 minutes or so, or until a toothpick inserted in the middle comes out clean.



6. Cool 10 minutes in the pan, then turn out the loaf onto a wire rack and let cool completely before slicing.

Note: I decorated the top of the batter with brazil nuts, but in hindsight this wasnt the best idea. I only used them because I'd run out of pecans!