Ingredients
1/3 cup butter, room temperature
2/3 cup GOLDEN BLOSSOM HONEY
2 eggs
2 tablespoons milk
1/2 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup coconut, toasted*
2 ripe bananas, mashed, about 1 cup
2 teaspoons fresh lemon juice
2 teaspoons grated lemon zest
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350 °. Butter a 9 x 5 x 3-inch loaf pan.
In an electric mixer cream butter and honey. Add eggs one at a time, beating well. Mix in milk and vanilla.
In a separate bowl combine flour, salt, baking soda and baking powder. Add to butter mixture and beat to just combine. Mix in remaining ingredients.
Pour batter into prepared pan and bake for 50-55 minutes or until loaf tests done. Let cool in pan for 5 minutes on a wire rack. Remove bread from pan and continue to cool on rack.
*To toast coconut, place coconut on a cookie sheet and broil, stirring often. The coconut will brown quickly so be sure to keep watching it.
Yields: 1 loaf
In an electric mixer cream butter and honey. Add eggs one at a time, beating well. Mix in milk and vanilla.
In a separate bowl combine flour, salt, baking soda and baking powder. Add to butter mixture and beat to just combine. Mix in remaining ingredients.
Pour batter into prepared pan and bake for 50-55 minutes or until loaf tests done. Let cool in pan for 5 minutes on a wire rack. Remove bread from pan and continue to cool on rack.
*To toast coconut, place coconut on a cookie sheet and broil, stirring often. The coconut will brown quickly so be sure to keep watching it.
Yields: 1 loaf
