This is definitely my favourite Banana Bread recipe ever. But apparently I only photograph it when I have run out of pecans. Don’t worry! It still tastes awesome if you leave out the nuts or substitute almonds! And it also tastes fantastic if you throw in 1/2 cup of chocolate chips. mmm. Orange and chocolate together? Yes please!
- 1 1/4 sticks unsalted butter
- 1/2 cup brown sugar
- 2 eggs
- 2 medium ripe bananas
- 1/2 cup Orange & Ginger Marmalade
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp nutmeg
- 1 cup chopped pecans, plus more for topping
Bring butter to room temperature and preheat oven to 375F. Chop pecans and set aside.
Cream butter and sugar and add eggs one at a time. Mash bananas with a fork and stir into batter with Orange & Ginger Marmalade.
Stir baking soda, salt and nutmeg into flour. Add dry ingredients to batter with toasted almonds and stir just until mixed and moist.
Line muffin cups or pans and divide batter evenly. Sprinkle each muffin with more pecans. Place in oven and bake until a toothpick inserted comes out clean.
- For 12 muffins, bake for 20 – 25 minutes
- For 4 mini laoves, bake for 35 – 40 minutes
- For 1 large loaf, bake for 55 – 60 minutes
Recipe interpreted from the Blue Chair Cooks with Jam and Marmalade book.
Did you try these? How were they?