 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | tablespoons | flour unbleached | 1/8 | teaspoon | baking soda | 1 | dash | salt | 1/4 | medium (7" to 7-7/8" long) | bananas | 1 | tablespoon | honey | 1/2 | tablespoon | olive oil, extra virgin | 1/8 | small | eggs | 1/4 | oz (14 halves) | Nuts, walnuts, english |
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Steps
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Sequence
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Step
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| | 1 | Pre-heat oven to 350'' and spray the mini-loaf pans with vegetable oil. | | 2 | In a large mixing bowl, sift together the flour, baking soda and salt. | | 3 | In a separate, small mixing bowl, whisk together the eggs, honey and extra virgin olive oil. | | 4 | Add wet ingredients to dry and stir until just combined...do not overmix! You want to see a few small bubbles and an uneven texture. If you overmix, then you will develop the gluten and have a tough bread. This is supposed to be a light, moist "quick" bread...so, PLEASE, don''t overmix! | | 5 | Add chopped walnuts to batter and stir MINIMALLY, just to combine. | | 6 | Divide batter among the mini-bread loaf pans. Approximately 1 1/2 cups of batter per loaf. Bake at 350'' for approximately 25 minutes. A tester will come out clean when done. |
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