Ingredients
- 4 ounces butter
- 3 3/4 ounces brown sugar, light or dark (I think 1/2 of this)
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- * 1 pound bananas (before peeling, as weighed at the grocery store), peeled and cut into 1″ chunks
- 3 ounces honey (I think 2/3 of this)
- 2 large eggs
- 8 ounces King Arthur White Whole Wheat Flour
- 2 ounces chopped walnuts, optional (didn’t add)
* I took a little over 1 pound of very over ripe bananas and let it defrost. Then I took the result and cooked it down on the stovetop until it was thick
The resulting banana bread was probably the best I’ve ever had. So banany, so moist absolutely delicious.
I didn’t add the optional nuts (didn’t need them)
Instructions
- Preheat your oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ or 9″ x 5″ loaf pan.
- In a large bowl, beat together the butter and sugar until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.
- Beat in the honey and eggs.
- Add the flour, then the walnuts, stirring until smooth.
- Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.
- Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.
- Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.
- Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.
Yield: 1 loaf, 16 to 18 servings. (King Arthur Recipe)