Thursday, December 29, 2011

HONEY-BANANA BREAD

Honey has long been a dependable sweetener.  Go back to the old ways of sweetening your bread with this natural source.

1/2 cup butter, softened
3/4 cup honey
2 large eggs
1 cup mashed ripe bananas
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup chopped pecans, toasted

Beat butter in a large mixer bowl with electric mixer on medium speed until creamy.  Add the honey, beating well.  Add the eggs, one at a time, beating after each one.  Add the banana and mix well.

In a small bowl combine the flour with the baking soda and salt; stir in the pecans.  Add flour to the creamed mixture and stir until the dry ingredients are well combined into the egg mixture. 

Spoon the batter into a greased and floured 9-inch loaf pan.  Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes then remove to a wire rack to cool completely.

Note:  If the corners of the bread start to get too browned, cover corners with foil shields for last several minutes of baking.

Note: File Photo

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