Banana Bread

King Arthur Flour is amazing. The flour is amazing. The company is amazing. The recipes are amazing.

King Arthur Flour has a series of recipes that they call Guaranteed:

We want you to enjoy these recipes, no matter what your level of baking experience. Thus our guarantee: bake any of the 35 recipes in this collection of our favorites. We’re convinced it’ll turn out well for you. But if it doesn’t produce a delicious treat, something that matches the guarantee at the top of the recipe, call us. We’ll work with you to find out what happened. And we’ll send you a $5 goodwill gift certificate to our Baker’s Catalogue.

My wife (and I) have tried several of these Guaranteed recipes, and yes, King Aurthur Flour has sent us a gift certificate or two, mostly because I didn’t do a good job of reading the directions. Still, Guaranteed recipes are a good deal.

Banana Bread

Banana Bread

Banana Bread

from King Arthur Flour


  • 1/2 cup unsalted butter, at cool room temperature
  • 2/3 cup 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
  • 1 1/2 cups mashed ripe bananas (about 3 medium or 2 large bananas)
  • 3 tablespoons apricot jam or orange marmalade, optional but tasty
  • 1/4 cup honey
  • 2 large eggs
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup chopped walnuts, optional


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

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

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

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

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

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

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.

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

I had a slice for breakfast, covered with cream cheese. It was Delicious.


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