Spiced Banana Bread
User Reviews
4.8
Spiced Banana Bread
Description
This banana bread recipe uses ripe mashed bananas combined with all-purpose flour, baking powder, baking soda, and pumpkin pie spice for flavor depth. Butter and brown sugar are creamed together before eggs and dry ingredients build a soft batter. Chopped walnuts or pecans add texture and a nutty note.
Baked in a greased loaf pan at 350°F for 45 to 55 minutes, the bread is checked for doneness with a toothpick. Cooling in the pan before unmolding maintains moisture. Toasting slices lightly and adding butter makes a savory contrast to the spice and sweetness.
You can store the bread covered at room temperature for two days or refrigerate to extend freshness. This banana bread freezes well if wrapped properly, preserving flavor and texture for at least two months, making it convenient to prepare in advance.
Ingredients
- vegetable shortening to grease the loaf pan
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- pinch salt
- 2 banana very ripe
- 5 tablespoons butter unsalted, softened
- ½ cup light brown sugar
- 2 egg large
- ½ cup walnuts chopped, or pecans
Instructions
- Grease a 9–inch by 5–inch by 3–inch loaf pan with vegetable shortening. Set aside.
- Heat the oven to 350 degrees F.
- Whisk flour, baking powder, baking soda, pumpkin spice and salt together in a bowl. Set aside.
- Using a fork, mash the bananas into a puree (this should yield just under 1 cup). Set aside.
- Whip butter and brown sugar in a bowl until creamy.
- Whip in the eggs.
- Whip in the dry ingredients, then the mashed bananas.
- Stir in the nuts.
- Fill the batter into the pan. Bake for 45 to 55 minutes, until an inserted toothpick comes out clean. Let the bread cool completely in the pan, then unmold.
- To serve, cut individual slices, toast lightly and spread with butter.
Notes
- Store banana bread covered on the counter for up to 2 days to maintain freshness.
- For longer storage, refrigerate in an airtight container or resealable plastic bag.
- This banana bread freezes well; wrap and bag it tightly before freezing to keep it fresh for at least two months.
User Reviews
Overall Rating
4.8
You'll Also Love
