Super Secret Banana Bread
This banana bread always gets rave reviews, and today was no exception. The secret likes in the addition of ginger and orange juice to the batter. It's subtle enough that you don't notice it in the final product, but it gives a little depth to the flavor making the bread something special.
Ingredients
1 cup mashed ripe banana (about 2-3 medium bananas)
1 satsuma or clementine orange
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1 cup whole wheat flour
1 1/4 cup unbleached white flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
1/3 cup butter
2 eggs
1/2 cup chopped walnuts
Method
1. Preheat oven to 350 degrees.
2. Grease and flour one bread loaf pan, set aside.
3. In a medium-sized bowl, mash the banana with the spices. Squeeze the juice from the orange into the banana mixture and mix well. Set aside.
4. In a small or medium-sized bowl, combine the whole and white spelt, baking powder, soda and salt. Set aside.
5. In a large mixing bowl cream butter and sugar until light and fluffy. Add eggs and mix well. Add banana mixture and mix, then add flour mixture and mix just until flour is incorporated into the batter. Do not overmix.
6. Reserve a small portion of nuts to sprinkle on top of the bread, set aside. Stir remaining nuts into batter. Pour batter into greased and floured pan and sprinkle reserved nuts over the top of the loaf.
7. Bake for 50 minutes or until toothpick comes out mostly clean. Do not overbake.
Once the bread is done, let it cool in the pan for 10-15 minutes, then turn out and place on wire rack to cool. Slice and serve with butter, tea and crumpets. If you have any left to save for the next day and you have a good bread box or some waxed paper, give that a try. If you wrap the bread with plastic, the bread will still be good the next day, but the crust will lose its crunch. Personally, I try to avoid this problem by making sure there's never any leftover bread. It's a dirty job, but...
Enjoy!
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Comments (7)
Michele:
Anonymous:
Angela (Cottage Magpie):
Bunny got Blog:
Siobhan:
Annie from Ohio:
Aly:
I make banana bread all the time! I love it, and this will be fun to try for something a little different! Thanks!
Michele
luvkittysmeowmail@gmail.com
Posted by Michele | May 31, 2008 4:03 AM
Posted on May 31, 2008 04:03
you have spelt flour twice in this recipe...am I reading that right or are you "giving the choice" of using 1 cup of spelt "OR" 1 1/4 cup of regular flour????
I too have a person that is gluten free and before I try this I just wanted to check thanks
k
Posted by Anonymous | December 10, 2008 9:24 PM
Posted on December 10, 2008 21:24
Oops! No, I actually do mean 2 1/4 cups of flour, 1 cup of whole spelt and 1 1/4 cups of white spelt. Thank you for asking, I've updated the recipe so hopefully it is more clear!
FYI, though, spelt is not gluten-free. It does have some gluten. Some GF people can tolerate it and some can't, so you might want to check before you serve it.
~ Angela :-)
Posted by Angela (Cottage Magpie) | December 10, 2008 10:18 PM
Posted on December 10, 2008 22:18
this looks and sounds so yummy. I must try it.
Posted by Bunny got Blog | December 11, 2008 5:43 PM
Posted on December 11, 2008 17:43
Thank you so much for this recipe. I love it. I have already made it twice this week.....not sure my scales will like that, but its just so amazing. I cant wait to try the rest of your recipes.
Siobhan x
Posted by Siobhan | March 9, 2010 1:20 AM
Posted on March 9, 2010 01:20
Excellent - This recipie could convert white flour lovers! THANKS. FYI: I cut teh sugar in half ( used 1/3 C of raw sugar) and added some of the orange rind and cranraisins. Impressive texture.
Posted by Annie from Ohio | June 1, 2010 9:38 PM
Posted on June 1, 2010 21:38
Hi I can't get white spelt flour, so can I just use whole spelt flour for the 2 and 1/4 cups?
Posted by Aly | June 7, 2010 4:57 AM
Posted on June 7, 2010 04:57