Recipe by Bonnie G #2
Recieved this in an email from King Arthur Flour and liked that it's made with Wheat flour and no white sugar, or added oil and not to sweet. Here's what they had to say: "moist, tender, richly flavored loaf features whole wheat flour, making this a super (and tasty!) way to increase your family's intake of healthy fiber.
Top Review by Annacia
This is kind of hard to rate because it's going to come down to personal preferences. First I need to say that this recipe is a dream to make, it works beautifully and makes a very nice textured loaf (I used an 8x4 pan). I use whole wheat a lot, I like the taste and the health benefits. The single problem (for me) is the honey. It's the strongest taste by far and over powered the 3 big bananas to the point of pretty much missing them altogether. I have thought about this and I think that it's quite likely that I found the honey taste to be strong is that I always use Splenda for sweetening but thought that I would splurge for once. It's been many yrs since I last had honey, I'm just no longer used to "real" sweeteners. I know that this is a good recipe and I don't think anyone should hesitate in trying it.
- 1⁄2 cup butter
- 1⁄2 cup brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon banana extract (optional)
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 large bananas, cut into chunks
- 1⁄4 cup honey
- 2 large eggs
- 2 cups whole wheat flour
- 1⁄2 cup walnuts, chopped
Directions See How It's Made
- 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.
- For banana-pineapple bread, drain a 20-ounce can of crushed pineapple in juice, saving the juice for another use (or to drink). Place the pineapple in a double layer of paper towels, and wring it until it's as dry as can be. Substitute it for one of the bananas in the recipe; you may need to increase the baking time by 5 to 10 minutes.