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Cooking with Loretta Paganini: Banana Bee Bread

May 12, 2017 - Loretta Paganini

Banana Bee Bread (Makes 1 leaf bread)

This delicious banana honey bread is so delicious that I usually make a couple of loaves when I make it. I usually freeze one and the other I serve it to family and friends.

Chef Tip: You can substitute vegetable oil for the butter.

1 and ¼ cups all-purpose flour 3/4 cup granulated sugar ¼ cup honey 1 teaspoons baking powder 1/4 teaspoon salt 2 large eggs, lightly beaten 1/2 cup unsalted butter, melted 3 ripe bananas, mashed 1 teaspoon lemon juice ½ teaspoon cinnamon 1/2 cup walnuts, toasted & chopped ¼ cup dry golden raisins

Streusel Topping: 1/4 cup - quick-cooking oats ¼ cup all purpose flour ¼ cup unsalted butter ¼ cup honey

Preheat oven to 350 degrees F. Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside. Mix all streusel topping together and set aside.

Cream honey and butter in large bowl until fluffy. Beat in vanilla and cinnamon. Add eggs, one at a time, beating well after each addition. Add mashed bananas, lemon juice, raisins and walnuts.

Combine dry ingredients in small bowl; flour, sugar, baking powder and salt.

Add dry ingredients into banana mixture using a rubber spatula, do not over mix the batter or bread will turn out tough.

Spoon batter into the prepared loaf pan and level it. Top the prepared banana mixture with prepared streusel topping. Bake in preheated 350°F oven 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.

Remove from pan; cool completely on a wire rack for at least 15 minutes before serving.

Loretta Paganini is the author of "My Sanibel Kitchen."


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