If you’ve been reading a while, you know I have a banana bread obsession, fueled by my desire to beat a certain someone in this category at our state fair’s baking competition…which I have yet to do, despite many ribbons in other categories. As a result, I have shared 9 recipes for banana bread/muffins on my blog, and 26 more on my Facebook Fan Page in this album. If there is a banana bread recipe on my assigned blog for the month, I usually have to fight my inner urge/obsession to make it and usually pick another recipe. Usually. But this time, I couldn’t. It was the intriguing name.
Banana Bread Cockaigne (FYI it’s pronounced kah-kayne, not koe-kayne…big difference). *Cue the harp music.* I looked up the definition and it’s a mythical land of plenty, an imaginary place of extreme luxury and ease where physical comforts, and pleasures are always at hand (such as banana bread, but of course). In other words, fairy tale banana bread! Therefore the editing on the first photo to make it look like it was living in a fairy tale – lol.
So does the bread live up to its name? The lemon zest is such an interesting twist on the classic recipe and it does indeed give it an ethereal quality. I was skeptical but it is a truly wonderful addition to the banana flavor! I made this bread twice in one week (switching from shortening to butter, adding extra banana, a little oil, and toasted walnuts the second time to increase the flavor, moisture, and crumb) and sent some to work with Dennis to rave reviews. Then he got a romotion, so perhaps it really is fairy tale banana bread. :) Thanks for sharing this delicious recipe, Rachel!
Banana Bread Cockaigne
1 ½ cups (6 ½ oz / 182 g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup (5 1/4 oz / 150 g) granulated sugar
6 tablespoons butter (3 oz / 85 g)
¾ teaspoon grated lemon zest
1 tablespoon vegetable oil
2 large eggs
1 ¼ cups (9 oz / 255 g) mashed ripe banana
½ cup (1 ¾ oz / 48 g) walnuts, toasted* and chopped
Preheat oven to 350F. Spray an 8×4 loaf pan** with oil; set aside. In a small mixing bowl, whisk together the flour, baking powder and salt; set aside.
In a large mixing bowl, cream sugar, butter, and lemon zest together. Add the oil and eggs and beat until well combined. Beat in the banana. Using a spatula, stir in the flour mixture until almost combined, then fold in the walnuts, being careful not to over-mix.
Spread into prepared pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from pan to cool completely on a wire rack.
*To toast walnuts, spread in an even-layer on a microwave-safe plate. Microwave in 1-minute intervals, stirring with your fingers in between, until fragrant and toasted. Allow to cool before chopping.
**Most loaf pans are 9×5, which is fine to use, but your loaf will be fairly flat compared to the one in my pictures. You will also need to decrease the baking time – start checking at 40 minutes for doneness.
Recipe source: The Avid Appetite
Check out the link below to see the other Secret Recipe Club, Group C posts!