COOKIN’ WITH CAPITAL

Honey Pecan Banana Bread

INGREDIENTS
  • 2 ½ cups + 1 Tbsp all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 3/4 tsp baking soda
  • 1 ½ – 2 ripe bananas, mashed
  • 1/4 cup milk, room temperature
  • 1/2 cup honey
  • 1 Tbsp vanilla extract
  • 1 stick butter, softened
  • 1/2 cup white sugar
  • 2 eggs – room temperature
  • 1 cup  toasted pecans, chopped, reserve 1 Tbsp for topping
  • 1 Tbsp course sugar (I use Turbinado cane, Sugar in the Raw)
DIRECTIONS

STEP 1

Preheat oven to 350°  F. Grease a 9×5” loaf pan and line with parchment paper, see photo.

STEP 2

Mix together the flour, baking powder, salt and baking soda in a medium bowl, set aside.

STEP 3

In a small bowl, combine mashed banana, milk, honey, and vanilla extract, set aside.

STEP 4

In the bowl of a mixer, beat the butter and sugar until light and fluffy. Beat in eggs, one at a time. Reduce speed to low and alternately add flour mixture and banana mixture, beginning and ending with flour.

STEP 5

Mix batter just until blended and there are no visible lumps of flour, about 2 minutes (do not over mix).

STEP 6

Combine nuts with 1 Tbsp flour; add to the batter and pour into prepared pan.

STEP 7

Add turbinado sugar to the reserved 1 Tbsp nuts and sprinkle over the top.

STEP 8

Bake until a toothpick or cake tester inserted in the center comes out clean, about 1 hour 10 minutes (it took 1 hour, 14 minutes in my oven).

STEP 9

Cool on a wire rack for 10 minutes, then lift the loaf out of the pan, and cool completely on rack.

STORY

I was an early subscriber to “O Magazine” where this recipe was printed in March of 2004, along with a story on bees and honey. I think the use of honey makes this bread less sweet and the use of pecans instead of walnuts, adds a bit of extra flavor. I made a loaf recently and brought some to share at our Long Beach office, where it was very well-received.

NOTES

It’s important that all wet ingredients are at room temperature.

Only use very ripe, brown bananas – more banana flavor.

Do not open the oven during baking – disrupts the rise of the bread.

A parchment paper-lined pan guarantees that the loaf comes out of the pan intact.

 

Submitted by:
Frances Miyamoto

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