Heavenly Healthy Banana Bread From Kaf Recipes

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.

Steps:

• Mash or purée the bananas and buttermilk until smooth.
• Add the baking soda and mix.
• This activates the baking soda and neutralizes the soda taste.
• Cream the brown sugar and butter together until smooth.
• Beat in the egg.
• Add the banana purée and combine.
• The mixture often appears curdled at this stage.
• Add the baking powder to the flour; add gradually to the banana mixture.
• Stir just enough to combine evenly.
• Flavour with the extract.
• Pour into sprayed or greased pans.
• Fill the pans 2/3 full for even cooking.
• Bake in a preheated 375°F oven until set in the centre.
• A larger loaf pan will take about 45-50 minutes.
• Reduce the cooking time for smaller pans.
• Use a wooden skewer to test the centre.
• Leave in the pans for 10-15 minutes before turning out.
• Do not leave in the pans as the loaves sweat and become soggy.