Craisin Orange Banana Nut Bread
from the kitchen of David Charpenel
1 1/2 cups mashed ripe bananas (about 3)
1/3 cup Greek yogurt (fat free or regular)
1/2 cup melted butter (1/2 stick)
2 large eggs
1/2 cup light or dark brown sugar, packed
1/3 cup granulated sugar
2 cups all purpose flour
1/4 oatmeal or flaxseed
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cups dried craisins (or cranberries)
1/2 cup chopped walnuts
2 teaspoons orange zest
Glaze
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon pure vanilla
2 teaspoons orange zest
Preheat oven to 350°F.
Spray a loaf pan with cooking spray, or grease with butter
Cream together:
mashed
bananas, yogurt, butter, eggs & sugars.
Shift together:
flour, cinnamon, baking soda & salt.
Whisk in oatmeal (or flaxseed.)
Combine dry ingredients with wet ingredients, alternately, until just combined.
Do not over-mix!
Fold in craisins & nuts.
Pour batter into a prepared pan.
Bake for 60-65 minutes or until a toothpick comes out clean.
Remove from the oven, cool at least 10 minutes before removing from the pan.
Loosen sides with spatula before removing.
Glaze:
Whisk together all ingredients and pour over completely cooled loaf.
Refrigerate to harden glaze.
Notes from David:
Use very ripe bananas. The riper the banana the sweeter it will be. Black skin is okay if the inside is still good.
The addition of yogurt will make the bread more moist, but may also increase the baking time depending on the oven, the altitude, etc. Fat free yogurt does not have the same milk solids as regular, so may take less baking time. I have also used creme fraiche in place of yogurt, which makes an even richer bread. If using, do not use sweet creme fraiche. Use only that made with yogurt or regular heavy cream.
Regular cranberries can be used in place of craisins. Because craisins are sweet, the use of cranberries will result in a more tart bread.
Any nuts can be used, although walnuts are the more traditional use in banana nut bread. Whatever nut is used, roughly chop them in the size of small pebbles.
Use a spatula or knife to loosen the sides of the bread from the pan. If the bread is not completely cool, it may adhere to the pan or fall apart as it is removed.
After glazing the loaf, pieces of nuts, craisins and zest can be used to decorate the loaf as well. |
