Orange-Spice Banana Bread

This version of Banana Bread will blow you away! By adding just enough orange zest, this bread gets the perfect kick - citrus, light and still perfectly sweet. I've never been a huge fan of walnuts in banana bread, but you can stir in 3/4 cup coarsely chopped walnuts at the very end if you like. Serve warm or at room temperature for the perfect companion to afternoon coffee or tea.


Makes one 9-inch loaf

• 1 cup unbleached all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 Tablespoons zest from one orange

• 3 very ripe, soft, darkly speckled large bananas, mashed, about 1 1/2 cups
• 1/4 cup sour cream or plain yogurt
• 2 large eggs, lightly beaten
• 6 Tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

1. Adjust an oven rack to the lower-middle position and heat to 350 degrees. Grease a 9x5-inch loaf pan; dust with flour, tapping out excess.
2. Whisk the flour, sugar, baking soda, salt, cinnamon, nutmeg and orange zest in a large bowl.
3. Mix the mashed bananas, sour cream, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
4. Bake until th eloaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then cool on a wire rack. Can be wrapped in plastic wrap and stored at room temperature for up to 3 days.