Sue Becker's Banana Bread
Ingredients
- 1-3/4 cups freshly milled spelt or soft wheat flour (I typically use soft white wheat)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 cup oil (I typically use peanut oil)
- 1/2 cup honey
- 1 tsp pure vanilla extract
- 1 egg
- 3-4 medium bananas, mashed (use more rather than less banana! I usually throw in 4 bananas. Also, the riper the bananas are the better the bread!)
- 1/2 cup chopped nuts, such as pecans or walnuts, optional.
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9x5 bread pan or line with parchment paper.
- In a large mixing bowl, whisk flour, baking powder, baking soda, salt, and cinnamon together. Make a well in the center. Set aside.
- In another bowl, whisk together oil, honey, vanilla, egg, and bananas.
- Add all at once to flour mixture. Stir together just until combined. Fold in nuts, if using.
- Pour batter in prepared pan.
- Bake in preheated oven for 40-50 minutes until toothpick comes out clean. (My oven runs hot, so I typically bake about 35 minutes, so be sure to watch it!)
- Let cool in pan for 10 minutes. Transfer to wire rack.
Notes
NOTES:
A. You can substitute 1 cup light cane sugar for honey. I have done this before, and it still tastes delicious but not quite AS moist as using honey.
B. I find the pans you use to bake the bread in matter. Cheap, thin bread pans don't turn out good banana bread. I use my 1lb USA pans every time and it bakes WAY better. I haven't tried doing this in my Pampered Chef stoneware bread pan, but I'm sure the results would still be good because it's a good quality pan.
C. This recipe can easily be doubled or tripled! I wouldn't double the amount of dough in the bread pan. I find it doesn't cook well enough all the way to the middle.
D. You can cut banana bread while still hot! In fact I encourage it, and spread some butter on it! Mmmmmmmmm delicious!
Tried this recipe?Let us know how it was!
