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

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 1 3/4 cups all-purpose flour, plus 2 teaspoons more
  • Pinch ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 overripe bananas
  • 2 large eggs, at room temperature
  • 3 tablespoons of buttermilk
  • 1 lemon, zested
  • 1 cup strawberries, sliced
  • 1/2 pint blueberries
  • 1 cup walnuts or pecans, broken into big chunks

Directions

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 1 3/4 cups flour, cinnamon, baking soda, baking powder, nutmeg and salt in 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 1 banana with a fork in a small bowl so it still has 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 banana; beat to combine well, about 2 minutes. Add the eggs, one at a time, beating after each until combined. Add buttermilk. Mix in the dry ingredients just until incorporated. Gently fold in the mashed banana, lemon zest, blueberries, strawberries 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 10 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.

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