Five-Spice Banana Nut Bread
Banana bread is quick and easy to whip up, and a good way to use up those less than perfect looking bananas sitting in your fruit bowl. This recipe has a super-moist texture thanks to the buttermilk and the five-spice powder gives it a little bit of a flavor twist. The toasted cashews are a nice break from the traditional walnuts and are more tender in texture.
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 3 very ripe bananas, mashed
- 2 large eggs,
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1-1/4 teaspoons five-spice powder
- 1 teaspoon cinnamon
- 2-1/4 cups unbleached all-purpose flour
- 1/2 cup light brown sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup lightly salted cashews, chopped and toasted
Preheat the oven to 350°F and grease a 9 x 5 x 3-inch loaf pan.
In a mixing bowl, combine the melted butter, bananas, eggs, buttermilk and vanilla extract. Beat with a fork until well mixed. Stir in the five-spice powder and cinnamon and set aside.
In a separate bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Stir in the wet ingredients and cashews and mix just until blended.
Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely.
Makes one loaf