Banana Bread

Since I've discovered King Arthur Flour, I'm searching their site more and more for recipes.

I had some leftover bananas and figured I'd give a new banana bread recipe a try. Honestly, it was only ok for me. I like my banana bread sweet, but this was more of a spicy recipe. I think I'd love it with zucchini instead.

Recipe from King Arthur Flour

• 4 ounces unsalted butter, at cool room temperature
• 5 ounces brown sugar, light or dark, firmly packed
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 12 ounces mashed ripe bananas ( about 1 pound, unpeeled)
• 2 1/4 ounces apricot jam or orange marmalade, optional but tasty
• 3 ounces honey
• 2 large eggs
• 9 1/2 ounces King Arthur Unbleached All-Purpose Flour
• 2 ounces chopped walnuts, optional

Directions

1) Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan.

2) In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating till smooth.

3) Add the mashed bananas, jam, honey, and eggs, again beating until smooth.

4) Add the flour, then the walnuts, stirring just until smooth.

5) Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.

6) Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.

7) Bake for an additional 25 minutes. Remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean, with at most a few wet crumbs clinging to it. The tester shouldn't show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.

8) Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack.