This guide by Vivien Wong introduces a health-conscious take on a traditional banana bread recipe by replacing processed sugar with natural honey. The author highlights that using a specific ratio of liquid honey and baking soda results in a more tender and moist texture than standard versions. Beyond the ingredient list, the text provides step-by-step instructions emphasizing a gentle mixing technique to ensure a light, airy loaf. It also suggests selecting organic and ethically sourced products to improve the quality of the final bake. This resource functions as both a nutritional alternative for bakers and a practical tutorial for achieving professional results at home.
HONEYSWEETENED CLASSIC BANANA BREAD
COOKING WITH HONEY
BY VIVIEN WONG
This recipe is a keeper! A classic banana bread recipe
with honey in place of sugar makes a more supple banana bread.
For your next baked goods, try substituting 1 cup of
sugar with ¾ cup of Ontario honey plus ½ teaspoon of baking soda.
Choose organic ingredients and free-range eggs where possible.
PREP: 15 MINUTES | COOK: 75 MINUTES
INGREDIENTS
2 cups all-purpose or your choice of flour, sifted
1½ teaspoons baking soda
¼ teaspoon salt
½ cup butter, room temperature
1 cup Ontario honey, liquid
2 large eggs
2½ cups bananas (or 4 medium bananas)
½ cup walnuts, for topping (optional)
DIRECTIONS
• Set oven to 325F.
• Grease a 9" × 5" pan with butter.
• In a bigger bowl, add the dry ingredients: sifted flour, baking soda,
and salt.
• In another bowl, mix together the butter and honey. Add whisked
eggs and already mashed bananas.
• Add the wet ingredients to the dry ingredients. The secret to moist
banana bread is here: fold as little as possible to incorporate the
ingredients. When you mix too vigorously, you get a tough product.
• Transfer batter into the baking pan.
• (Optional) Top with desired amount of walnuts.
• Bake for 75 minutes. Let cool before slicing.
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