Banana Bread

I do like Banana Bread.    I think the key to a moist banana bread is making sure you have enough bananas--ripe, squishy bananas.  I also like the added nutmeg to this recipe.  It's like you're getting a warm hug in every bite.

You'll see that I have ounces noted in this recipe.  I use a measuring scale often.  If you don't have a kitchen scale, think about getting one.  I love mine! 

I almost always make my banana bread with bananas that I have put in the freezer.  When your bananas are overripe and you don't have time to eat them or make bread, simply peel them and throw them in a baggie in the freezer.  When you want to make bread, just thaw them and use them in the recipe.  When they thaw, there will be a lot of liquid.  Don't worry--just weigh the juice with the bananas and toss them in the mix. 

Banana Bread

1 stick butter
1/2 c. brown sugar
3/4 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1 t. vanilla
1/4 c. honey
2 eggs
12 oz. really ripe banana, mashed (about 1 1/2 cups.  usually 3-4 bananas)
2 c. whole wheat flour (260g)

Beat together the butter, brown sugar, baking soda, salt, cinnamon, nutmeg and vanilla.
Add honey, eggs and bananas and beat together
Add flour and mix slowly.

Pour in a greased bread pan and bake at 350 degrees for 50 minutes.  Tent with tin foil and bake another 10-15 minutes until a toothpick comes out clean.

Cool for 10 minutes before removing from pan.

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Comments:
c = cup
t = teaspoon