Mint Banana Bread

History: I have had this recipe a very long time. I have struggled with it because I am always trying to do something like put whole wheat flour, add coconut, or add chocolate. When I do those things I find that it is mushy in the middle. Today I followed the recipe. I should have cooked it about 5 minutes less, but it is extra good and cooked all the way through.



Ingredients:

• 2 ripe bananas
• 1/4 teaspoon of peppermint extract (I used mint)
• 3 tablespoons honey
• 2 tablespoons butter softened
• 1/2 cup sugar
• 2 eggs
• 1/4 teaspoon salt
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder

Instructions:

1. In a large bowl or food processor, mash bananas well. 
2. Add extract, honey, butter, sugar, and eggs. 
3. Beat or process for 2-3 minutes.
4. Sift together the dry ingredients and fold gently into banana mixture. 
5. Pour into a well-greased 9 by 5 inch loaf pan.
6. Bake at 350 for 45 minutes.
7. Do not over bake
8. Cool in pan 10 minutes.
9. Freezes well

Note that sometimes a happy accident occurs when you are cooking. In my hurry to soften the butter, I nuked it to long. I started over with new butter, but did not want to waste my liquid butter.  I stuck it back in the fridge in the cup and when the bread was cooked I added 3 tablespoons of honey to the butter and added it to the warm banana bread. 

That is what I call a very happy accident.

Sicilian

Buon Appetito