Honey Spice Whole Wheat Banana Bread Food

HONEY WHOLE WHEAT BANANA BREAD RECIPE

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5 inch loaf pan.
• In a large bowl, beat oil and honey together. Add eggs and beat well.
• Stir in bananas and vanilla, then stir in the salt and cinnamon. Lastly, stir in the flour, just until combined.
• Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.
• Sprinkle with cinnamon and swirl with a toothpick or the tip of a butter knife for a pretty marbled effect.
• Bake for 55 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.

WHOLE WHEAT-BANANA BREAD

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (9x5- or 8x4-inch) loaf pans with shortening or cooking spray.
• In large bowl, beat all ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 45 seconds, scraping bowl frequently. Pour batter into pans.
• Bake 55 to 65 minutes or until toothpick inserted halfway between center and edge of pan comes out clean. Cool 10 minutes. Loosen sides of loaves from pans. Remove from pans to cooling rack. Cool completely, about 2 hours, before slicing.

HONEY SPICE BREAD

Steps:

• Preheat the oven to 350 degrees. Butter a small (8 x 4-inch or smaller) bread pan and dust lightly with flour. Line with parchment if desired. Alternatively, use buttered and floured mini-muffin molds or silicone mini muffin molds.
• Place the honey and sugar in a small saucepan, insert a thermometer and heat to 158 degrees while stirring with a rubber spatula.
• Sift together the whole wheat flour, rye flour, baking powder, spices and salt and transfer them to the bowl of your mixer.
• In a small bowl whisk together the milk and whole eggs. Turn the mixer on low and slowly add the milk and egg mixture. Stop the mixer and, using a rubber spatula or a plastic bowl scraper, scrape up any flour sticking to the bottom of the bowl. Add the warm honey mixture and mix on medium speed until incorporated. Scrape into the bread pan or spoon about 1 to 2 teaspoons into each mini-mold, filling them 3/4 full.
• Bake mini-cakes for 15 to 20 minutes, loaves for 40 to 45 minutes, until deep brown and a tester comes out clean. Remove from the heat, unmold and cool on a rack. If making a loaf, for best results, once cool wrap tightly in plastic and allow the cake to rest for a day.

HONEY-BANANA BREAD

Steps:

• Beat butter at medium speed with mixer in a large mixing bowl; add honey, beating well. Add eggs, one at a time, beating after each addition, add the banana and mix well.
• Combine flour, soda, and salt; stir in pecans. Add to the butter mixture, stirring just until the dry ingredients are moistened.
• Spoon batter into a lightly greased and floured 9 x 5-inch loaf pan.
• Bake 350°F for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan and cool completely.

WHOLE WHEAT BANANA NUT BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into prepared pan.
• Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

LOW FAT HONEY BANANA BREAD

Steps:

• combine the flour, brown sugar, baking powder, baking soda& pie spice, mix well.
• Add banana, honey& milk.
• Stir just until the dry ingredients are moistened.
• Coat an 8x4 inch loaf pan (double recipe if using a larger pan to avoid a drying out the bread).
• with nonstick cooking spray.
• Spread the mixture evenly in the pan.
• Bake@ 325ºF for 45 to 50 minutes, or just until a toothpick inserted in the center of the loaf comes out clean.
• Remove the bread from the oven& let sit for 10 minutes.
• Invert the loaf onto a wire rack, right side up,& cool before slicing& serving.