HEAVENLY HEALTHY BANANA BREAD FROM KAF
Recieved this in an email from King Arthur Flour and liked that it's made with Wheat flour and no white sugar, or added oil and not to sweet. Here's what they had to say: "moist, tender, richly flavored loaf features whole wheat flour, making this a super (and tasty!) way to increase your family's intake of healthy fiber.
Provided by Bonnie G 2
Categories Quick Breads
Time 1h35m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350°F Lightly grease an 8 1/2" x 4 1/2" or 9" x 5" loaf pan.
- In a large bowl, beat together the butter and sugar until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.
- Beat in the honey and eggs.
- Add the flour, then the walnuts, stirring until smooth.
- Spoon the batter into the prepared 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 to 15 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; then remove it from the pan, and set it on a rack to cool completely.
- Tip:.
- For banana-pineapple bread, drain a 20-ounce can of crushed pineapple in juice, saving the juice for another use (or to drink). Place the pineapple in a double layer of paper towels, and wring it until it's as dry as can be. Substitute it for one of the bananas in the recipe; you may need to increase the baking time by 5 to 10 minutes.
Nutrition Facts : Calories 200.4, Fat 9.2, SaturatedFat 4.2, Cholesterol 38.5, Sodium 194, Carbohydrate 28.3, Fiber 2.5, Sugar 14.4, Protein 3.7
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