A place to bring my love of bread baking, reading, and those other things that keep me active now that I am retired.
Tuesday, February 2, 2010
Welcome to February. This month is to be my quick bread month. My goal is to reduce sugar and still keep texture and flavor, if the flavor is off the quick bread is really off. Unlike yeast breads quick breads rely on eggs and baking powder and other things to rise a little. Yeast is also a camouflage flavor enhancer thus most yeast breads taste good even if a little tough or deflated or over inflated.(note my last starter bread was a bomb!)
1/2 cup butter
1/2 cup brown sugar, light or dark 1 teaspoon vanilla extract 3/4 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups mashed ripe bananas (about 3 medium to large bananas) 1/4 cup honey 2 large eggs 2 cups Whole Wheat Flour 1/2 cup chopped walnuts (optional)
Preheat your oven to 350°F. In a large bowl, beat together the butter, sugar, vanilla, baking soda, and salt. Add the bananas, honey, and eggs, beating until smooth. Add the flour, then the walnuts, stirring until smooth. Spoon the batter into a lightly greased 9 x 5-inch loaf 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 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 before removing it from the pan, and cooling it completely on a rack.