Banana Bread – 3 Ways!

Make it Traditional, Hearty & Spiced or with Candied Nuts

My grandmother always baked her bread in canning jars. They were perfectly fresh and moist upon serving, and could be frozen for months and still have that delicious day-they-were-baked taste. She made the breads with puréed fruits, or added strange combinations of vegetables, attempting to fool us kids. But this recipe is so hearty, a loaf pan is ideal for baking the chunky bits in the batter evenly, and getting a big, sexy slice of the crusty top.

Hearty Spiced Banana Bread

  • Servings: 6-8
  • Difficulty: easy
  • Print
  • 1 3/4 cup Flour, sifted
  • 1 cup Bananas, ripe, mashed
  • 1/3 cup Sugar, white
  • 1/3 cup Sugar, brown
  • 1/3 cup Butter, room temperature
  • 1/2 cup Chocolate pieces
  • 1/4 cup + 1 Tbsp Walnuts, raw, chopped
  • 1/4 cup Pecans, raw, chopped
  • 2 Tbsp Milk
  • 2 Eggs
  • 1 Tbsp Pepitas, raw (Optional)
  • 3 teaspoons Vanilla
  • 2 teaspoons Cinnamon
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Allspice

Preheat oven to 350 degrees. Combine 1 cup flour, baking soda, baking powder, salt and spices in bowl. In another bowl, mix butter, vanilla and milk into mashed banana. Add sugars. Add dry mix and beat 2 minutes. Stir in eggs and remaining flour. Fold in the 1/4 cup walnuts and 1/4 cup pecans with spatula. Grease glass pan on sides and bottom with butter or vegetable oil. Add a few pinches of flour and evenly coat greased surface by tapping excess around. Dump loose flour, if necessary. Pour batter into loaf pans, and sprinkle chocolate chips on top. Using a toothpick, push chips under batter until coated, just below surface, making sure every piece is covered by batter. Sprinkle reserved 1 Tablespoon walnuts and pepitas over batter. Bake at 350 degrees for 50 minutes, or until toothpick inserted in center comes out clean. Allow bread to cool to room temperature on wire rack in pan. Remove from pan, wrap, and store 1-3 days before slicing. Can be stored up to one week in the refrigerator, or 6 months in freezer.

Traditional Banana Bread

(Pictured above, Right) Follow recipe above, except use 2/3 cup brown sugar and no white sugar. Omit nuts, chocolate, and allspice. Reduce cinnamon and vanilla to 1 1/2 teaspoons each.

Candied Nut Banana Bread

(Pictured above, Left) Follow recipe above, except add only 1/4 tsp of the nutmeg. Follow Candied Spiced Nuts recipe, and add nuts to batter before pouring in pan. Top with pepitas and candied nut sugar crumbs, and bake as directed above.

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