Ingredients
1 large banana
1/2 cup GOLDEN BLOSSOM HONEY
2 Tablespoons butter, softened
1 egg
1 cup whole wheat flour
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain yogurt
1 cup frozen blueberries
1/2 cup toasted pecans
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 325°.
Using an electric mixer, combine banana, honey, butter and egg. Beat until creamy.
In another bowl, stir together flours, baking soda and salt. In two additions, alternately add the dry ingredients and the yogurt to banana mixture.
Fold in blueberries and toasted nuts. Place in a well-greased 9 x 5 x 3 inch loaf pan. Bake for about 1 hour or until cake tester comes out clean. Invert pan and cool on wire rack.
Yields: 2 loaves
Using an electric mixer, combine banana, honey, butter and egg. Beat until creamy.
In another bowl, stir together flours, baking soda and salt. In two additions, alternately add the dry ingredients and the yogurt to banana mixture.
Fold in blueberries and toasted nuts. Place in a well-greased 9 x 5 x 3 inch loaf pan. Bake for about 1 hour or until cake tester comes out clean. Invert pan and cool on wire rack.
Yields: 2 loaves
