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Friday, January 25, 2008

Huckleberry-Pecan Banana Bread

Huckleberry-Pecan Banana Bread
~2-3 large bananas
~2 cups (10 oz.) all purpose flour(I have made this with 1 1/2 cups whole wheat pastry flour and 1/2 cup all purpose flour with good results)
~2 teaspoons baking powder
~1/2 teaspoon baking soda
~1/4 teaspoon salt
~1/4 teaspoon grated nutmeg
~1/2 cup toasted pecans, chopped, plus a few for the top
~2 eggs
~1/2 cup honey
~3 tablespoons unsalted butter, melted
~1/2 cup milk
~1 cup huckleberries , fresh or frozen

1)Preheat oven to 350 degrees. Grease and coat with sugar a 9x5 inch loaf pan.

2) Puree the bananas either in a food processor or blender. You should have 1 1/3 cups(10 oz.) Set aside.

3) Whisk together the dry ingredients and nuts. Set aside.

4)Either by hand or in stand mixer, combine remaining ingredients. Beat just until blended. Add the dry ingredients in 3 batches alternating with the bananas. Mix on low speed just until combined. Do not overmix.Fold in the huckleberries.

5) Pour the batter into the prepared pan. I like to sprinkle the top with brown sugar and pecans but this is optional.

6) Bake for 55 -60 minutes or until toothpick comes out clean. Transfer to a wire rack and let cool for 5 minutes , then turn out onto the rack and cool completely.( This is so it will slice better, but we rarely wait 2 minutes before we eat it anyway!)

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