Monday, March 13, 2006

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

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


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


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!


BDSN said...

Wow!!!Shammi..What a beautiful description to the bread...I have all the ingredients except Bananas..poor me..I definitely want to try this onee...I just cant wait...Great recipe Shammi..!!Thanks for posting it..

Annita said...

Looks delicious ...And the photos are marvellous..I haven't tried making bread yet.But will be trying out soon

Anonymous said...

yummm...sounds delicious. This is one recipe I've got to try. My kids won't eat bananas or any fruit for that matter(I think they get it from me :-(). but this bread might be the trick. Thanks!

Anonymous said...

Sahmmi, the fruity combo of banana and orange juice sounds yummmm .The pic wholesome...

Anonymous said...

Sorry for the typo, shammi...;)

reshma said...

zesty orange in a banana bread, makes this a must try out recipe. Thanks!

Cate said...

Now you've got to try Nigella's recipe, complete with Rum-Soaked Raisins, and see how it stacks up.

Anonymous said...

Hi Shammi, dou yo have any tips for a high-altitude version of your scrumptious banana-bread? I loved the idea of orange rind and orange juice in a banana bread.

Unknown said...

Yummy!!!! Looks very inviting.

Mahek said...

I love baking, and i will definitely try this cake it seems to be wonderful