I saw this recipe for Bacon and Romaine Skewers in my new Food & Wine Cookbook that I received in the mail today! I switched it up a bit to accommodate the items I already had on hand. We had this beautiful romaine lettuce that […]
Tag: lemon juice
This banana bread is so good and… kids love it too! This recipe originally comes from, Best of The Best, Vol. 11 cookbook but, of course I have switched it up a bit over the years. I have made this recipe with many different types of nuts; just use whatever you have on hand. I had sliced almonds in my pantry, so that’s what I used. I usually add some dried cherries to the bread – I think it adds just a little tangy-ness.
Nutty Banana Bread
Makes one 9×5-inch Loaf
¾ cup of nuts (walnuts, pecans, almonds, hazelnuts…etc) (also added dried cherries before along with the nuts)
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon salt
¼ teaspoon baking soda
2 large, very ripe bananas, mashed
¼ cup vanilla yogurt
1 teaspoon fresh lemon juice, plus zest of half lemon
2 large eggs
¾ cup sugar
4 tablespoons unsalted butter, melted
¼ cup olive oil
Preheat the oven to 350 degrees. Spray a 9×5-inch loaf pan with vegetable oil spray. Lightly toast your nuts until light golden and fragrant. Let the nuts cool, then coarsely chop them.
In a medium bowl, whisk the flour with the baking powder, cinnamon, nutmeg, salt and baking soda. In a small bowl, stir in mashed bananas with the yogurt, lemon juice, and zest.
In a large bowl, using an electric mixer beat the eggs at medium-high speed for 1 minute. With the mixer on, gradually add the sugar, taking about 2 minutes. Once the sugar is incorporated, beat until the mixture is pale and thick, about 1 minute. At medium speed, gradually beat the butter and oil until fully incorporated. Add the banana mixture and beat until combined, about 30 seconds. At low-speed, beat in the flour mixture in 2 additions until just incorporated. Using a rubber spatula, fold in the nuts and cherries.
Scrape the batter into the prepared loaf pan and bake in the lower third of the oven for an hour and 15 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.