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
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
3 comments:
I have been following your vintage recipe blog for quite a long time now. I wanted to thank you for your generosity in sharing your recipes, and let you know that I have tried and really enjoyed some of the ones you've posted. In general, I prefer the older ones. I find them easy to make, and as for the desserts, a little less sweet yet no less yummy! Thank you again and have a wonderful day :)
I have been following your vintage recipe blog for quite some time now.
I wanted to thank you for your generosity in sharing your recipes, and let you know that I have tried and really enjoyed some of the ones you've posted.
In general, I prefer older recipes. I find them easy to make, and as for the desserts, a little less sweet yet no less yummy!
Thank you again and have a wonderful day :)
Kelly Lee
Thank you Kelly Lee for your kind comments. Let's keep this old recipes going!
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