Banana Nut Bread with Honey Butter

Ingredients:

Cupcake

• 110 g butter, room temperature + extra for greasing the pan
• 1.5 cups flour + extra for dusting the pan
• 1 teaspoon of baking soda
• 1 teaspoon baking powder
• 1 teaspoon of salt
• 3 large overripe bananas
• 1 cup granulated sugar
• 2 large eggs
• 0.5 cup sour cream
• 1 tsp vanilla extract
• 3/4 cup chopped pecans
• Honey butter, for serving, see recipe below

Honey oil

• 110 g salted butter, softened
• 2 tablespoons of honey

Preparation:

1. Preheat oven to 350°F (175°C) and position the rack on the middle shelf. Grease and flour a 22 x 12 x 7 cm loaf pan.
2. In a large bowl, combine flour, baking soda, baking powder and salt.
3. In a separate small bowl, mash the bananas with a wooden spoon until you have a chunky puree.
4. In another large bowl, beat 1/2 cup butter and sugar with a hand mixer or stand mixer until light and fluffy. Add the eggs one at a time. Stir in the mashed bananas, sour cream, and vanilla and beat until evenly distributed. Add the flour mixture and gently fold in the nuts. Pour the batter into the pan and place on a baking sheet.
5. Bake for 1 hour and 10 minutes. Then cool in the pan for 5 minutes and turn out onto a wire rack to cool completely. Slice and serve with honey butter.
   
   

   Honey oil:

   
   In a small bowl, mix the butter and honey with a wooden spoon. Serve with banana bread.