Print This Recipe Written by Chacha on Jul 6th, 2012 in Baking, Banana, Breads, Breakfast - Brunch, Nuts, Recipe | No Comments


  • 2 cups all-purpose flour, plus 2 teaspoons more
  • 1 teaspoon baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup walnuts or pecans, broken into big chunks
  • 4 large overripe bananas
  • 1 cup sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange zest
  • Cream cheese, for spreading


Preheat oven to 350 degrees F.

Grease and lightly flour a 9-by-5-inch loaf pan or three 5-by-3-inch mini loaf pans. Set aside.

Sift the 2 cups of flour, baking soda, baking powder and salt into a medium bowl. Set aside

Toss nuts with the 2 teaspoons of flour to coat (Note: Coating the nuts with the flour will help them not sink to the bottom during baking). Set aside.

Mash 2 bananas with a fork in a small bowl so they still have a bit of texture. Set aside.

In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Add the remaining 2 bananas; beat to combine well, about 2 minutes. Add the eggs, one at a time, beating after each until combined. Add vanilla and orange zest. Mix in the dry ingredients just until incorporated. Gently fold in the mashed bananas and nuts until well distributed through the batter. DO NOT over mix or the bread will be tough.

Pour the batter into the prepared loaf pan(s). Give the pan a good rap on the counter to get any air bubbles out. Bake for about 1 hour and 15 minutes for the large loaf or 50 to 60 minutes for the smaller ones. Bread is done when a toothpick inserted into the center of the loaf comes out clean.

Cool the bread in the pan on a wire rack for 5 minutes. Loosen bread from pan, by running a knife around the sides. Turn the bread out of the pan and let cool completely on the rack.

Serve with cream cheese.

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