At home, caught in the daily grind, it’s easy to skip breakfast and stick to large quantities of coffee, which is why we find sitting down to a morning meal such a luxury on vacation. This bread’s cakey-muffin quality adds extra decadence to the idea of quiet breakfast spent reading the paper over an ocean view. Here is how to make the prefect Banana-Pecan Bread with Honey Butter.
Yield: 1 loaf
Ingredients
For the bread:
– Butter
– Sugar
– Brown sugar
– Eggs
– Bananas
– Pecans
– Milk
– Lemon zest
– Flour
– Baking soda
– Baking powder
– Salt
– Cinnamon
For the honey-butter:
– Butter
– Honey
– Lemon zest
– Pinch of salt
How to Prepare Banana-Pecan Bread with Honey Butter
Preheat oven to 325˚F. Add butter and sugars to the bowl of a stand mixer fitted with a paddle attachment. Beat on high until light and fluffy, about 5 minutes. Add eggs, one at a time, until mixed. Add bananas, pecans, milk, and lemon zest and mix until combined. In a separate bowl, sift together flour, baking soda, baking powder, salt, and cinnamon. Add dry ingredients to banana mixture and mix until just combined.
Line a 9x5x3 inch loaf pan with parchment and grease. Add banana mixture to pan and, using a rubber spatula, spread on top until even. Bake until a cake tester comes out clean, about 1 hour. Allow to cool slightly and remove from pan.
In a small bowl, add butter, honey, lemon zest and pinch of salt. Mix well with a rubber spatula and scoop into a small serving bowl. Press down into mold and wipe around edges.
Serve bread warm with honey-butter.
