Spiced Banana Nut Loaf is a flavourful twist on traditional Banana Bread everyone will love.
No matter what the time of year I love the spicy flavours of cinnamon, ginger and nutmeg. Whether there’s just a hint of spring in the air or fall is on its way, there’s something about filling my home with the scent of these fragrant spices that makes it feel so cosy. My Spiced Banana Nut Loaf is redolent of these fragrant spices, and is a real treat with a cup of coffee or tea. Kids love it with a nice big glass of milk after school.
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One of the things I love about this Spiced Banana Nut Loaf recipe is that it makes two loaf cakes. I love recipes that make one to keep and one to give away! There’s just something wonderful about brightening someone’s day with a gift from the kitchen. Spiced Banana Nut Loaf makes a great hostess gift too.
Even though it is definitely a treat, I always feel like my Spiced Banana Nut Loaf is good for me. Wholesome bananas, nuts and olive oil make me feel a bit better about the added sugar….and the yummy glaze. Of course the glaze is purely optional, but I love how it makes the loaves look like something extra-special.
Spiced Banana Nut Loaf keeps well in a sealed container at room temperature, and it’s a great cake to have on hand for last minute guests. I always enjoy having a loaf cake in a container on the side in the kitchen to offer visitors. There’s just something about seeing a cake in someone’s kitchen that makes me feel extra welcome. It’s a tacit invitation have a hot drink and linger a while, and it makes me feel particularly warm and fuzzy when people feel welcome in my kitchen and in my home.
You’ve probably got all the ingredients on hand to make this easy recipe, so try my Spiced Banana Nut Loaf today!
- 2 cups all purpose (plain) flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 3 very ripe bananas
- ½ cup white sugar
- ½ cup light brown sugar, lightly packed
- ½ cup mild olive oil
- 2 large eggs, lightly beaten
- ½ cup sour cream or crème fraîche
- 1½ teaspoons vanilla
- grated rind of one orange
- ½ cup pecans or walnuts, chopped, plus about 3 tablespoons more for garnish
- For the glaze
- 1 cup icing sugar (confectioner's sugar)
- 1 teaspoon ginger
- 2 to 3 tablespoons water (you may not need it all)
- Preheat the oven to 350°F (175°C or Gas Mark 4).
- Grease and flour two - 2 pound loaf pans (roughly 22.5 cm x 13 cm x 6 cm each).
- Sift together the flour, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
- Break up the bananas and mash with a fork.
- Put the mashed bananas, white and brown sugar in the bowl of an electric mixer and mix together well.
- Add the oil, eggs, sour cream or crème fraîche, vanilla and orange rind. Beat together thoroughly.
- Add the sifted flour mixture and mix until just combined.
- Stir in the chopped nuts.
- Divide the batter between the two loaf pans. The batter will about half fill each pan.
- Bake for 30 to 35 minutes until the top of the cake springs back when touched lightly and a skewer inserted in the centre of the cake comes out clean.
- Remove the pans from the oven and cool on a wire rack for ten minutes before turning out to cool completely on a rack.
- When the cake is completely cool, make the glaze by sifting together the icing sugar and the ginger.
- Add water, a few teaspoons at a time, until a drizzle-able consistency is reached.
- Pour or drizzle the glaze over the cakes and sprinkle with chopped nuts.
- Allow the glaze to set before slicing.