Banana Pecan Honey Bread
Created by Rori Trovato
Milk and honey transform this bread into a thoroughly distinctive loaf.
Servings: Makes 8 servings (16 slices)
Ingredients
  • 2 1/2 cups plus 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3 ripe bananas , mashed (1 1/2 cups)
  • 1/4 cup whole milk
  • 1/2 cup honey
  • 1 tablespoon vanilla
  • 1 stick butter , softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup toasted pecans
Directions
Preheat oven to 350°F. Grease a 9" x 5" loaf pan and line the bottom with parchment or waxed paper. Sift together 2 1/2 cups flour, baking powder, salt, and baking soda; set aside. In a small bowl, combine bananas, milk, honey, and vanilla. Set aside.

In the bowl of a mixer, beat butter and sugar at medium speed until fluffy. Beat in eggs, one at a time. Reduce speed to low and alternately add flour mixture and banana mixture, beginning and ending with flour. Beat just until blended. In a small bowl, combine nuts with remaining one tablespoon flour and mix well; add to batter. Pour into prepared pan. Bake until a toothpick inserted in center of bread comes out clean, about 1 hour 10 minutes. Cool on a wire rack 10 minutes.

Run a knife around inside rim of pan to remove bread, peel off paper from bottom, and cool completely on a wire rack.

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