National Banana Bread day is February 23rd and this year at the county fair banana bread day came early! Jadyn Eckert, from the Walton Willing Workers Club, made banana bread this year at the fair and won over the judges to get the champion quick bread!
Quick bread is, to me, one of the more fun breads to make because there is no kneading and no waiting for the bread to rise; making it so you can bake it and eat it in only a few hours, hence the word “quick”.
Check out her recipe:
Healthy Banana Bread
1/3 cup extra-virgin olive oil
1/2 cup honey
1 cup mashed ripe bananas (about 2 1/2 medium or 2 large bananas)
1/4 cup milk
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, plus more to swirl on top
1 3/4 cups white whole wheat flour
1. Preheat oven to 325 degrees Fahrenheit and grease a 9×5 inch loaf pan.
2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.
3. Add the baking soda, vanilla, salt and cinnamon and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are okay.
4. Pour the batter into your greased load pan and sprinkle lightly with cinnamon. If you’d like a pretty swirl effect, run the tip of a knife across the batter in a zig-zag pattern.
5. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the load pan for 10 minutes, and then transfer it to a wire rack to cool for 20 minutes before slicing.