Honey and banana bread
This Honey and Banana Bread features a moist texture enhanced by the natural sweetness of bananas, honey, and a hint of lemon juice, balanced with crunchy almonds. It’s an ideal choice for breakfast or a comforting snack.
Cook time 60 min
Prep time 15 min
Ingredients:
1/2 cup butter2 eggs
3 bananas
1/3 cup buttermilk
2.50 cups all-purpose white wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/3 cup lemon juice
1/2 cup almonds
Discover the delightful flavors of our Honey and Banana Bread recipe. This moist and delicious bread combines the natural sweetness of bananas and honey, enhanced by the zesty hint of lemon juice and the crunch of almonds. It's perfect for breakfast or a comforting snack any time of the day.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch (23x13 cm) loaf pan or line it with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and ground cinnamon. Set aside.
- In a small bowl, mash the bananas until smooth with a fork or potato masher. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time until well combined.
- Add the mashed bananas, buttermilk, and lemon juice to the butter mixture. Mix until well combined.
- Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the chopped almonds gently until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs. If the top begins to brown too quickly, tent a piece of aluminum foil over the top.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.
With these easy-to-follow steps and handy tips, you'll be able to bake a perfect Honey and Banana Bread that is moist, flavorful, and irresistible. Enjoy this homemade treat fresh out of the oven or toasted with a spread of butter. Happy baking!
Honey and banana bread FAQ:
The baking time for honey and banana bread is 60-70 minutes at 350°F (175°C). You can check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
Your banana bread is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs. If the top browns too quickly, cover it loosely with aluminum foil to prevent burning.
Yes, you can substitute buttermilk with plain yogurt or a mixture of milk and vinegar (1 cup of milk with 1 tablespoon of vinegar, let it sit for 5 minutes) for a similar tangy flavor.
This recipe calls for a 9x5 inch (23x13 cm) loaf pan, which is ideal for achieving the right thickness and baking time.
Store leftover honey and banana bread at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to a week. For longer storage, consider freezing individual slices.
Tips:
- Ensure the bananas are ripe for maximum sweetness and flavor.
- Allow your butter to reach room temperature before mixing for a smoother batter.
- Mix the dry ingredients separately before combining with wet ingredients to avoid overmixing.
- You can substitute almonds with walnuts or pecans if you prefer a different nutty flavor.
- Check the bread with a toothpick inserted into the center; it should come out clean when the bread is done.
Nutrition per serving
8 ServingsCalories 350kcal
Protein 8g
Carbohydrates 44g
Fiber 3.10g
Sugar 8g
Fat 18g
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