Banana bread

17 Mar

One of my favourite things to bake on the weekends is banana bread.  It’s perfect for breakfast, and each loaf lasts me for about a week, give or take a day.  This bread is great toasted with butter, or just warmed up slightly.  It’s also perfect right after it’s been baked.

The recipe is from my bread machine booklet and it’s one of the best versions of banana bread that I’ve ever tried.

  • 1 package yeast
  • 1 1/2 cups bread flour
  • 1 1/2 cups wheat flour
  • 1/2 teaspoon salt
  • 2 medium ripe bananas, sliced right into the pan
  • 1/4 cup honey
  • 1/4 cup warm water
  • 1 egg
  • 1/4 cup oil (I use canola)
  • 12 teaspoon vanilla

Add all the ingredients in the order listed, and bake on the white bread setting.

My bread turned out a bit scorched this morning, unfortunately, but at least the top looks pretty!  My machine has been scorching the outsides of my bread more and more often lately, which is a bummer.  I’m not sure if there’s anything I can do to prevent this from happening.  However, I’ve never been a huge fan of the crust anyway, so that’s easily disposed of.

The bread is so flavourful.  I don’t know if vanilla and honey are normal ingredients in banana bread (I’d never made it before I got my machine), but they definitely help to make this loaf extremely tasty!

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