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bread intro

A quick hiatus from blogging and suddenly I’ve got lots of things to share just not lots of time to sit down and post them at Main St. Cuisine.

I’ve been cooking a lot these past two weeks.

A little baking, but a lot of cooking.

I’m trying to sneak in the last few items that I’m really craving while it’s still cold outside.

A decadent macaroni and cheese.  A really rich beef stew with mashed potatoes.

A warm and comforting pot roast.  And, something with pumpkin in it.

Easter is right around the corner and I’ve been thinking of how to really share the Easter message with my children.  Any ideas?

We do Easter baskets each year, which I love to do for each of them.

On that note, I’m pretty convinced that the oldest knows there is no Easter Bunny. Just a lady that looks an awful lot like his mom tip toeing through the house at night to fill those empty baskets.

Oh, that boy is growing up and it make me nostalgic for when he was really little.

Let’s switch gears for a minute, shall we?

Do you have about 3 or 4 really ripe bananas in your fruit bowl?

We did and so I adapted this recipe from King Arthur Flour.  It was really tasty.  And, the best part was that the boys had no idea that it was pretty good for them.  I think it was the chocolate chips that kept the bread from tasting “too healthy.”

Just a fair warning today: I’ve shared lots of photos with you, so if time is not on your side just skip to the bottom of this post to find the recipe.

unsalted butter and dark brown sugar

Preheat your oven to 350 degrees and lightly grease 1 loaf pan.  Start with 8 tbsp of unsalted (room temperature) butter and a 1/2 cup of brown sugar.

butter brown sugar mixture

Mix well to combine the butter and brown sugar thoroughly.

adding baking soda

Add 3/4 tsp of baking soda to the butter-brown sugar mixture.

adding spices to butter mixture

Next, add 1/2 tsp of salt, a 1/2 tsp of cinnamon and a 1/8 tsp of ground nutmeg.  Stir to combine.

adding ripe bananas to batter

Add 4 smooshed, ripe bananas and 1 tsp of pure vanilla extract to the butter-brown sugar mixture.  Stirring well to combine.

adding honey to batter

Add 1/4 cup to honey to the batter.  And, then add 2 lightly beaten large eggs.  Stir to combine.

adding 2 cups whole wheat flour

Add 2 cups of whole wheat flour to the batter.  You could also try one cup whole wheat and one cup all purpose if you wanted the finished bread to be less dense.

adding walnuts to the batter

Finally, add a 1/2 cup of chopped walnuts and a 1/2 cup of chocolate chips to the batter and stir to combine.

Add the batter to your prepared loaf pan and place into the preheated oven to bake for 60 minutes.

honey whole wheat banana bread

I did remove the bread at the 50 minute mark to cover the top with aluminum foil (to prevent it from getting too dark) and then baked it an additional 7 minutes.  My oven runs a little hot, so 7 additional minutes was all my bread needed.  See “method” below for exact baking instructions.

Adapted from this recipe from King Arthur flour.

Honey Whole Wheat Banana Bread


1/2 cup (8 tablespoons) butter

1/2 cup brown sugar, light or dark, firmly packed

1 teaspoon vanilla extract

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/8 teaspoon ground nutmeg

4 medium to large bananas, very ripe

1/4 cup honey

2 large eggs, lightly beaten

2 cups whole wheat flour

1/2 cup chopped walnuts

1/2 cup chocolate chips


Preheat your oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ or 9″ x 5″ loaf pan.

In a large bowl, beat together the butter and sugar until smooth. Add the vanilla, baking soda, salt, cinnamon, nutmeg and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.

Beat in the honey and eggs.

Add the flour, then the walnuts and chocolate chips, stirring until smooth.

Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.

Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.

Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.