Tuesday, May 15, 2012

Banana Bread Recipe

With summer just around the corner, I am more interested in baking with fruit than with chocolate. Bananas are not technically a summer season fruit, but they do work well in cakes and breads. One of my favorite breakfast treats is banana bread with walnuts. In The Encyclopedia of Country Living, Carla explains that bananas are best used when ripe. Bananas are usually picked when they are green, giving them ample time to transition to a bright yellow color once they reach the market. I have found that using over-ripe bananas with brown skin when baking creates a softer cake and a stronger banana flavor.

Banana Bread Recipe:
1. Cream 1/2 cup butter and 3/4 cup honey in a bowl.
2. Stir in 2 eggs, 1/2 teaspoon salt, and 1-teaspoon vanilla.
3. Sift 1-teaspoon baking soda with 2 cups flour.
4. Add to creamed mix.
5. Add 3 mashed bananas and 1/2 cup chopped nuts (preferably walnuts or pecans)
6. Pour into greased loaf pan.
7. Bake at 300 degrees for 1 hour, or until done.

If you simply cannot bear to part with chocolate in your pastries, add 1 cup of semi-sweet chocolate chips (mini or regular size) to the batter. This will add a hint of chocolate but not overpower the banana.

No comments:

Post a Comment