Recipe: Honey-Banana Bread

I've been making alot of banana bread lately as I'm still cleaning out my freezer after participating in the Eat From the Pantry Challenge. We buy our banana's from Sam's Club in huge bunches as they're usually under $2/bunch. After they turn dark I freeze them and save them for baking. Needless to say, there was probably 4 bunches in my freezer to get used up.

I love this Honey-Banana Bread as it uses honey in lieu of sugar. Depending on how moist your banana's are will adjust your cooking time but it's usually 50-60 minutes in a 350 degree oven.




This recipe comes from the Southern Living 30 Years of Our Best Recipes cookbook which I purchased from an estate sale a few years ago. I love the recipes in the book and have tried many of them and flagged my favourites such as Garlic Shrimp, Lobster Newburg, Zucchini Bread.

HONEY-BANANA BREAD
1/2 cup butter or margarine, softened (I used organic salted butter)
3/4 cup honey (try to always use local honey)
2 large eggs
1 cups mashed ripe banana (about 2 bananas)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt (I skipped this as I used salted butter)
1 cup chopped pecans, toasted (I used chopped walnuts)

Beat butter at medium speed with an electric mixer in a large mixing bowl; add honey, beating well. Add eggs, 1 at a time, beating after each addition. Add banana and mix well.

Combine flour, baking soda, and salt; stir in pecans. Add to butter mixture, stirring just until dry ingredients are moistened.

Spoon batter into a lightly greased and floured 9x5" loafpan.

Bake at 350 degrees for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Shield with aluminum foil, if necessary. Cool in pan on wire rack 10 minutes; remove from pan, and cool completely on wire rack. Yield: 1 loaf.