James Beard Honey Banana Bread Mini
Adapted from Beard on Bread
Servings 12
Cost 5
Ingredients
- 4 tablespoons unsalted butter, softened (56 grams)
- ½ cup sugar (100 grams)
- ½ cup honey (160 grams)
- 2 large eggs room temperature
- 1 ½ cups mashed ripe banana (12 oz or 336 grams)
- 1 ½ cups all-purpose flour (210 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup chopped toasted pecans
Instructions
- Preheat oven to 350°. Grease and flour four small (around 3x5 inch) loaf pans. If you don't want mini loaves, you can use an 8 ½ by 4 ½ inch or a 12 ½ by 4 ½ inch like the original. Baking time will vary.
- With a wooden spoon, cream the butter. It should already be soft, so just stir it around and mash it with the sugar and honey, Add each egg one by one, stirring until incorporated. Don't overbeat or try to whip the eggs.
- Add mashed banana, and stir well.
- Thoroughly whisk together the flour, baking soda and salt, then add flour mixture to butter mixture. Stir until blended, then add nuts if using. Scrape batter evenly into pans.
- Bake until a skewer or toothpick inserted comes out clean. My mini loaf pans were done in 40 minutes, but this could vary between ovens and types of loaf pans, so I recommend checking at 35. An 8 ½ by 4 ½ inch loaf pan should take about an hour.
- Let cool in the pans (or pan) set on a wire rack for about 40 minutes, then remove from pan and let cool completely.
