Banana Bread (Or A Tale of Two Aprons)

On Friday my friend Jean stopped by and gave me two really cute aprons that she had sewn from bee-themed fabric. Aren’t they just perfect?

Anyway, that inspired me to get into the kitchen and start experimenting with a few favorite recipes by replacing at least a portion of the sugar with honey. The National Honey Board says:

For best results, use recipes developed for using honey. When you substitute honey for granulated sugar in recipes, begin by substituting honey for up to half of the sugar called for in the recipe. With experimentation, honey can be substituted for all the sugar in some recipes. When substituting honey for sugar in baked goods:

Reduce the liquid in the recipe by 1/4 cup for each cup of honey used.
Add about 1/2 teaspoon baking soda for each cup of honey used.

Reduce oven temperature by 25 degrees to prevent over-browning.

Since I had three bananas in a bowl on my counter that were, ummm, ripe enough for banana bread, it seemed like a good place to start.  Here’s my go-to family-favorite recipe for banana bread, and here’s what I did:

Preheat oven to 300 degrees

3 ripe bananas, mashed
2 egg
1 3⁄4 cups flour
1 cup sugar
1/2 cup honey
1⁄2 cup vegetable oil
1⁄8 cup milk
1 1/4 teaspoon baking soda
1 teaspoon vanilla
1⁄4-1⁄2 cup walnuts (optional)

Combine the oil, eggs, sugar, honey, milk, vanilla, and mashed bananas.
Add the baking soda and flour.
Combine well for 2-3 minutes.

Pour into a greased loaf pan and bake in a preheated 300 degree F oven for 1 hour and 20 minutes or until a tester comes out clean.

The verdict: two thumbs up 👍👍 from Doug and Candice.

Adding a little chocolate creamed honey on my next slice sounds like a good idea.  I think Elvis would approve.


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