(BTW---Am I the only one who divides parts of my personality into titled nobility? Like BAKER, MOM, WIFE, CARETAKER, HOUSEKEEPER, CRAFTY...etc.?)
If you are looking for a decent banana bread recipe, this one came from "Breads: Favorite Recipes of Home Economics Teachers." I've had this book for at least 25 years. It's well worn from use and I've tweaked this recipe over time. It's not as sweet--which is better for me and it uses coarser, more whole grain flour--which also good for me.
Although I follow her blog and have her cookbook, I'm not the Pioneer Woman. I forgot to get photographs of every step. She makes it looks so easy to just blog about a recipe--but I got carried away with The BAKER, instead of The AMATEUR PHOTOGRAPHER.
You will need the following ingredients:½ cup softened butter
1 tsp vanilla
¾ cup demerara sugar
1 cup honey
3 fully ripened bananas
1 tbsp milk
1 cup graham flour (I use Hodgson Mills)
1 cup unbleached, unenriched flour (can be all-purpose but don't get the self-rising kind)
1 tsp baking soda
¼ tsp salt
- Preheat oven to 350-degrees. Thoroughly grease/spray one loaf pan.
- In a separate bowl, combine flours, baking soda, and salt. Set aside until later.
- In another smaller bowl, mash bananas and mix in milk. Set aside.
- Cream butter and sugar and vanilla in a large bowl until fluffy. Add honey and mix thoroughly. Beat in eggs. Add dry ingredients and banana mixture alternately, beating well after each addition. Pour batter into loaf pan and bake for 45-50 minutes, or until bread tests done when a toothpick inserted in the middle comes out dry. Cool for 10 minutes in the pan and then turn out on a wire rack to cool.
The end result off a doubled batch