Several ripe bananas on my counter and a banana bread recipe that called for honey(from Tammy Algood, Tennessee Magazine, July 2020, Page 33-34) and I decided to see how Classic Country Foods Sorghum worked as a substitution in the mixture. OH MY! This is easy breakfast goodness. The sorghum gives the Banana Bread a rich dark color and a caramel flavor. This is sure to become your favorite recipe for Banana Bread from the first time you take a bite!
This recipe makes one loaf
1 1/2 cup all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (3 medium) mashed ripe bananas
2 eggs 1/2 cup vegetable oil
1/4 cup Classic Country Foods Sorghum
1/4 cup water
Preheat the oven to 350degrees.
Grease and flour a loaf pan and set aside. In a medium bowl, combine the flour, sugar, cinnamon, baking soda and salt. Set aside. In the bowl of an electric mixer, combine the bananas, eggs, oil, sorghum and water until smooth. Add the flour mixture and stir to blend. Transfer to the prepared pan. Bake 55 minutes to 1 hour or until a tester inserted in the center comes out clean. (I found that it took longer than an hour – but that is the variable of your pan and your oven). Cool in the pan 30 minutes. Remove and cool complete on a wire rack before slicing and serving. Refrigerate leftovers and warm in the oven for serving on another day. This is truly yummy!