I am a sucker for traditions, and banana bread is one of those desserts I look forward to making when I feel the need to relish in the goodness of basic quick baking. It's the perfect time because I seem to have enough bananas in the freezer that went ripe overnight from the summer heat. Serve with cold or a hot cup of Barry's Tea. Also, it's perfect to pack-up for an easy take along snack or midday treat.
Tip: Ripe bananas (black) are the key to success. Save ripe bananas still in their skins and freeze in a plastic freezer bag until you have enough to make a full recipe.
The crumble topping is optional; and for a lower fat Banana Bread recipe, replace butter in part or all with applesauce.
Banana Walnut Bread
Recipe Chef George Hirsch | Makes 1 loaf or 10-12 muffins
For the Crumb Topping:
1/3 cup lite brown sugar
2 Tablespoons all-purpose flour
1 teaspoon cinnamon
2 Tablespoons walnuts or pecans, chopped
1 Tablespoon sweet butter
In a small bowl, mix together brown sugar, flour, cinnamon, and nuts. Blend butter in with a fork until mixture is crumb like.
For the Loaf Mix:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups about 3-4 large very ripe bananas, mashed
1/2 cup pure cane granulated sugar
3 Tablespoons honey
1 egg, beaten
1 teaspoon cinnamon
1/4 cup walnuts or pecans, chopped into 1/4 inch pieces
1 teaspoon vanilla
1/2 teaspoon grated orange zest
1/2 cup sweet butter, melted; Or replace with part/ all applesauce
Lightly grease loaf pan.
Preheat oven to 375 degrees.
In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, honey, egg, cinnamon, vanilla, nuts, and melted butter. Fold in by hand with a spatula the banana mixture into the flour mixture until just moistened.
Place batter into loaf pan; and if using the optional crumb topping sprinkle on top of batter.
Bake for 45-50 minutes. Test with a toothpick inserted into center of loaf. Done when it comes out clean.