| This
recipe is from Trisha Gagne of Cambridge, Ontario, who
writes, "This banana bread was in a very old recipe
book published by the women in a tiny church in Southern
Ontario. It has a really unique flavor thanks to the honey.
The maple syrup version is also delicious served with
butter. This is the only banana bread I ever make, and
every crumb vanishes quickly." Trisha adds that she
lines the pan with aluminum foil, which makes it super
easy to clean up, and the loaf never sticks. |
|
With
a mixer, beat together the butter, egg, honey and banana.
Mix
together the flour, baking powder, baking soda and salt.
Add to the creamed mixture and stir until moistened.
Fold in pecans if using.
Pour
into a greased loaf pan. Bake at 350 degrees F. for
25 minutes. Turn the oven down to 300 and continue baking
for around 30 minutes, or until the top springs back
when lightly pressed.
|
