A delightful banana bread recipe with a hint of citrus and a nutty crunch.
Preheat your oven to 325°F (165°C) and grease a 9x5-inch loaf pan.
Greasing the pan ensures the bread doesn't stick, making it easier to remove.
In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Mix in the vanilla extract, cinnamon, nutmeg, baking soda, baking powder, and salt.
Mixing these ingredients thoroughly ensures even distribution of flavors.
Mash the bananas and stir them into the mixture along with the orange zest and honey.
Use ripe bananas for a sweeter and more flavorful bread.
Beat in the eggs until the mixture is smooth.
Adding the eggs one at a time ensures they incorporate evenly.
Gradually fold in the flour until just combined, then stir in the chopped walnuts.
Avoid overmixing to keep the bread tender.
Pour the batter into the prepared loaf pan and smooth the top.
Smoothing the top ensures even baking.
Bake for 45 minutes, then cover with foil to prevent over-browning and bake for an additional 20-25 minutes.
Check for doneness by inserting a toothpick into the center; it should come out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a rack prevents the bottom from becoming soggy.
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