It never fails, no matter how many banana smoothies are made and no matter how many bananas head out for school lunches throughout the week, I end up with at least a few that are starting to look a little too ripe for snacking! So I often turn them into a breakfast bread. Thought I'd share the recipe for you in honor of "Cooking on Q" day today! Enjoy your weekend and I'll see you on air! Also, you can find a few of my other "go-to" recipes on my toGather page!
Something good is about to happen in the Kitchen Aid!
Clearly someone in the house wants in on the Banana Bread action...ha!
Ingredients:
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp nutmeg
1/2 cup unsalted butter, softened
1/2 cup sugar
3 Tablespoons honey
2 eggs
1/2 cup whole-wheat flour
3 large ripe bananas
1 tsp vanilla
1/2 cup finely chopped nuts (optional)
Shredded coconut, to taste (optional)
Directions:
- Preheat oven to 350 degrees F and grease a loaf pan.
- Sift the flours, baking soda, salt, and nutmeg. Set aside.
- In a bowl or a Kitchen Aid Stand Mixer (as pictured, cream the butter and sugar a few minutes.
- Add the eggs, one at a time, then slowly add the dry ingredients. Mix in the bananas (you can mash them ahead of time, but in my Kitchen Aid I just throw them in whole!), vanilla, honey, nuts and coconut.
- Pour the mixture into the loaf pan and bake for 50-60 minutes. Let the bread cool then serve with a pat of butter, a cup of coffee or milk and enjoy!