Last week, my banana addict father brought home a bunch of bananas and his baking enthusiast daughter gleefully hid part of the bananas for banana bread, and these banana bars
I patiently waited for the bananas to over ripe, turn a bit sugary. A necessity to a tasty banana bread.
Immediately, it was ripe to perfection, I gathered all the ingredients and obviously made banana bread. Hope you enjoy it.
Moist banana bread sweetened with honey and lots of banana
- 5 tablespoons/ 70g margarine or butter melted and cooled
- ½ cup/ 120 ml honey
- 1 ¼ cup/ 288g mashed banana
- 1 teaspoon vanilla essence
- 2 eggs
- 2 cups/ 240g pastry flour
- 1teaspoon baking soda
- 1/2 teaspoon salt
Preheat the oven to 165°C or 325°F. Lightly grease a 9" x 5" loaf pan, set aside. Sift salt, baking soda and flour together.
In a large bowl, combine honey and margarine or butter and beat till smooth. Add the mashed bananas, eggs and vanilla essence and beat until smooth.
Gently combine the flour until just combined.
Spoon the batter into the prepared loaf pan, smoothing the top.
Bake for 50-60 minutes. Remove the bread from the oven; a long toothpick inserted into the center should come out clean, with crumbs clinging to it. The tester shouldn't show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done. My bread is usually done by the 54th minute.
Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack. Banana bread stays fresh at room temperature for three days, refrigerated for 7 days and frozen for three months.
Overly ripe bananas is essential when making banana bread. Keep bananas in a rubber bag to speed up the ripening process.