Banana Honey And Seed Loaf Recipes

BANANA HONEY NUT LOAF

Steps:

• Heat oven to 350 degrees F; coat a 9x5x3-inch loaf pan with nonstick cooking spray.
• Make topping: In a medium-size bowl, blend together flour and butter with your fingertips.
• Stir in nuts, honey and salt, then work mixture together with your hands to make crumbs (mixture will be very moist); set aside.
• In large bowl, prepare banana loaf; whisk together flour, baking powder, salt, baking soda and nutmeg.
• Make a well in the center of the dry ingredients.
• In medium-size bowl, whisk eggs, honey, oil, mashed banana and vanilla.
• Pour into well in flour mixture and stir until just combined.
• Stir in nuts and transfer batter to prepared pan.
• Sprinkle with topping.
• Bake loaf at 350 degrees for 55 minutes.
• Cool in pan on wire rack for 20 minutes, then remove from pan directly to rack and cool completely.

BANANA HONEY AND SEED LOAF

Steps:

• Preheat oven to 180°C or 350°F.
• Grease a loaf tin.
• Combine seeds in a small bowl.
• Place oil, sugar, honey, eggs, banana, buttermilk, oats, raisins, flour, cinnamon and 2/3 of seeds mixture in a bowl.
• Stir until combined.
• Pour into tin and scatter remaining seeds on top.
• Bake for 1 hour or until skewer inserted in centre is clean.
• Brush top with extra honey when still warm.
• Enjoy!

ANISEED LOAF

Steps:

• In a large bowl, beat the sugar, honey and oil. Combine the flour, baking soda and salt; add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in aniseed. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

BANANA POPPY SEED QUICK BREAD

Steps:

• Mash bananas with a potato masher until all large pieces are broken down (or you can use a blender and puree the bananas) - you should receive about 1 cup of banana total. If not, then add enough banana to equal one cup.
• Cream together the sugar and butter until light and fluffy.
• Beat in eggs and grated lemon peel until blended.
• Combine the flour, baking powder, salt and cinnamon.
• Beat the bananas into the wet ingredients alternately with the dry ingredients -- repeating twice ending with dry ingredients.
• Hand stir in the poppy seeds.
• Pour into a well-greased (or sprayed) 9x5 inch loaf pan.
• Bake at 350* F for 50-60 minutes until pick inserted in center comes out clean. (The original recipe called for 60-70 minutes but mine is usually done before 60 minutes).
• Cool in pan for 10-15 minutes before turning out onto a wire rack to completely cool.