Orange Spice Banana Bread
Instead of To Taste Tuesday today, I am posting the banana bread recipe I mentioned the other day. I received lots of ooohs and aaaahs after its mention along with many requests to please post the recipe soon.
I think all you need to know to be convinced of the greatness of this recipe is that I loved this bread, and I don’t even like bananas (or banana bread). Without further adieu, here it is.
- 2 c all purpose flour
- 1/4 c packed brown sugar
- 1/2 c white sugar
- 3/4 tsp baking soda
- 1/4 tsp salt
- zest of 1 large orange, about 2 1/2 Tbs
- 1 1/8 tsp cinnamon
- 1/2 tsp nutmeg
- 2 pinches of allspice
- 1 1/2 c very ripe bananas, mashed
- 4 oz. softened cream cheese
- 2 large eggs
- 6 Tbs butter, melted
- 1 1/2 tsp vanilla
Preheat oven to 35o degrees F. Grease a 9×5 inch loaf pan with cooking spray. Sift together the flour, sugars, baking soda, salt, orange zest, cinnamon, nutmeg, and allspice. Set aside.
Mix the mashed bananas, cream cheese, eggs, butter and vanilla using a wooden spoon. Gently combine the flour mixture with the mashed banana mixture until just combined. Don’t overmix; the batter should look slightly lumpy and thick.
Pour batter into the prepared pan. Bake for 55-65 minutes, or until toothpick comes out clean. Cool for 5 minutes in the pan before removing. Cool on a wire rack.
If you have any leftovers (good luck with that!), store cooled bread wrapped with plastic wrap at room temperature for up to three days.