Citrus Cinnamon Banana Bread is a delightful twist on the classic banana bread, combining the natural sweetness of ripe bananas with zesty orange and warm spices. Here’s why you’ll enjoy this recipe, a breakdown of its ingredients and their importance, preparation steps, and storage tips.
Why You’ll Like This Recipe:
- Flavorful Combination: The blend of bananas, orange zest, cinnamon, ginger, and nutmeg creates a harmonious balance of sweet, citrusy, and spicy notes.
- Texture: Chopped walnuts add a pleasant crunch, complementing the moist and tender crumb of the bread.
- Aromatic Appeal: Baking this bread fills your kitchen with an inviting aroma, making it perfect for cozy mornings or as a comforting treat.
Ingredients and Their Importance:
- Flour : Provides structure to the bread.
- Baking Powder: Leavens the bread, ensuring it rises properly.
- Salt: Enhances the flavors of the other ingredients.
- Ground Ginger, Cinnamon, Nutmeg: Add warmth and depth to the flavor profile.
- Orange Rind: Imparts a fresh, citrusy brightness that complements the sweetness of the bananas.
- Walnuts: Introduce a crunchy texture and nutty flavor; roasting them enhances their taste.
- Butter : Contributes to the moistness and rich flavor of the bread.
- Sugar: Sweetens the bread and aids in creating a tender crumb.
- Bananas: Provide natural sweetness, moisture, and banana flavor.
- Egg : Acts as a binding agent, giving structure to the bread.
- Milk: Adds moisture, resulting in a softer texture.
How to Make Citrus Cinnamon Banana Bread:
Roast the Walnuts:
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- Preheat the oven to 350°F (175°C).
- Lightly spray a rimmed baking sheet with oil.
- Spread the walnuts on the sheet and bake for 10 minutes, stirring halfway through.
- Once roasted, remove from the oven and let them cool.
Prepare the Batter:
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- In a medium bowl, combine the flour, baking powder, salt, ginger, cinnamon, and nutmeg.
- Using a blender, pulse the cooled walnuts for about 10 seconds until coarsely chopped.
- Add ¾ cup of the chopped walnuts to the flour mixture, reserving the remaining ¼ cup for topping.
- In the blender, combine the sugar, softened butter, egg, bananas, orange rind, and milk. Puree for 15 seconds until smooth.
- Pour the banana mixture into the dry ingredients and mix until just combined.
Bake the Bread:
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- Line a loaf pan with parchment paper, allowing some overhang for easy removal, and lightly spray with oil.
- Pour the batter into the prepared pan and sprinkle the reserved chopped walnuts on top.
- Bake at 350°F (175°C) for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then use the parchment overhang to lift it out and place on a wire rack to cool completely.
How to Store:
- At Room Temperature: Once completely cooled, wrap the banana bread tightly in plastic wrap or aluminum foil, or place it in an airtight container. It will stay fresh for up to 2 days.
- Refrigeration: For extended freshness, store the wrapped bread in the refrigerator for up to a week.
- Freezing: To freeze, wrap the bread (whole or sliced) in plastic wrap, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw at room temperature or warm individual slices in the microwave or toaster oven before serving.
Enjoy your homemade Citrus Cinnamon Banana Bread as a delightful breakfast treat or a satisfying snack any time of the day!
Citrus Cinnamon Banana Bread
Servings: 1 loaf
Ingredients
- 2 1 ⁄2 cups flour
- 3 teaspoons baking powder
- 1 ⁄2 teaspoon salt
- 1 teaspoon ginger
- 2 teaspoons cinnamon we use Ceylon Cinnamon from Spiceology
- 1 teaspoon nutmeg
- 2 tablespoons orange rind
- 1 cup walnuts
- 1/3 cup softened butter
- 1 cup sugar
- 3 small bananas
- 1 egg
- 1 ⁄2 cup milk
Instructions
Roast Pecans
- Heat oven to 350 Degrees. Spray a rimmed cookie sheet with spray oil
- Scatter pecans on sheet, and bake for 10 minutes, stirring halfway thru.
- Remove pecans from pan once roasted to cool
Prepare Banana Bread Batter:
- In a medium bowl combine flour, baking powder, salt.
- In blender chop nuts for 10 seconds.
- Add ¾ cup of the nuts to the flour mixture, reserving balance to put on top of banana bread.
- In blender put sugar, butter, egg, bananas, orange rind and milk. Push puree for 15 seconds.
- Pour the banana mixture over the dry ingredients in the bowl and mix till moistened.
- Spray a sheet of parchment with spray oil. Put parchment into a loaf pan, with some of the parchment hanging over the edge. This will make for easier removal of the banana bread.
- Pour batter into a parchment lined loaf pan. Sprinkle balance of pecans on top
- Bake at 350 degrees for 45 minutes. Since ovens vary, check for a spring back when touched, and a toothpick to come out clean
- Cool and serve sliced with butter.
Tried this recipe?Let us know how it was!
I had to leave out the walnuts, but otherwise made it as written. It’s AMAZING!! will recommend.