Banana and Honey Bread

January 4, 2011

Banana Bread

Holidays are grand, aren’t they? It’s been pretty hard to summon the motivation to do anything other that swan around in sun dresses, kick back on banana lounges watching movies under the stars, and having marathon sessions of my favourite TV shows (Dexter, True Blood, Mad Men and White Collar so far).

Swan River foreshore, WA.

Being on holiday in Perth, Western Australia, where the temperature is a solid 35 – 40 degrees Celsius during the day, also makes it difficult to be motivated to turn on the oven. Hence my daily impression of a wilting violet under the air-conditioning while watching TV. (FYI, Melbourne. This is what summer is supposed to look like).

There is, however, one redeeming quality about the summery warm air. I love how it intensifies smells. Summer is the sun’s warming rays releasing exotic scents of rockmelons, mangoes and ripened bananas. It’s the latter fragrance that roused me from my summer slump and inspired me to bake again. As the fan pushed tendrils of mushy banana past my nose, i could only think of one thing: fresh banana bread. I also spotted a tub of the most beautiful pure unprocessed honey from Bartholomews Meadery in Denmark, WA, and tipped in a little of that too. The Wandoo variety imparts a little bit of butterscotch flavouring to the bread.

Banana Bread

For inspiration I turned to an old recipe from another WA gem, the Nyamutin Farm Cookbook, having success previously with their Caramel Chocolate Cake. I replaced white sugar with brown sugar and reduced the total amount, replacing it with a few spoons of honey instead.

The raw cake batter tasted awesome! It set phenomenal high hopes for the cooked version, which, predictably tasted just like banana bread. My recommendations are to make sure the bananas are ripened to their sad squishy blackened state when used. Also pureed them well, otherwise chunks will fall to the bottom of the batter and make it a tad denser. Sadly, I managed to overcook this particular loaf – working with a unfamiliar oven and a newfandangled cheap silicon pan, yadda yadda, so it lost a little moisture. It was still fantastic though. (And far better than the last time, when I completely forgot to add sugar).

Please tell me someone else out there has popped something into the oven and then noticed the missing ingredient sitting on the kitchen counter…

Banana and Honey Bread

Makes one medium loaf

You Will Need:

115g Unsalted Butter, room temperature
1 1/2 cups Self Raising Flour
2 very ripe Bananas, mashed
2 large Eggs, lightly beaten (close to room temperature)
1/3 cup Brown Sugar, packed (or omit the honey and use 1/2 cup of brown sugar)
2 heaped dessertspoons of good quality Honey
Pinch of Salt
1 teaspoon ground Cinnamon

Directions:

Preheat oven to 180 degrees Celsius. Grease a medium loaf tin with non-stick spray.

Beat the brown sugar and butter with a whisk attachment on an electric mixer until pale and creamy. Switch to the paddle attachment. With the beaters on medium speed, slowly add the eggs and mix until well incorporated. If the mixture appears to curdle, beat in some of the flour too. Stir in the sifted flour, banana, salt, cinnamon and honey with a wooden spoon (you can briefly microwave the honey to make it easier to pour into the batter). Spoon the mixture into the loaf tin and bake for 35-40 minutes. When done, a skewer inserted into the middle will come out clean, the top will spring back when lightly touched, and the loaf will be a rich golden brown. Allow to cool slightly in the pan before turning out onto a wire rack.

Serve warm or cold with butter.

  • http://twitter.com/GourmetGetaway Julie Carlyle

    Hehe! Yes I made a self saucing puddingg and left out the tablespoon of cornflour which makes the golden syrup and water, into a sauce. I found it on the bench during clean up, after the pudding was completely eaten. It didn’t really matter though becuase the pudding soaked up the sauce and it was delicious but I couldn’t work out why it wasn’t quite the same as usual.

    I love the look of your banana cake. I am looking for the perfect banana cake recipe (like gloria jeans) I have tried so many but I can’t get them to taste like the Gloria Jean version. Any thoughts??? I will be trying your recipe too.

  • Anonymous

    white collar! neal caffrey/matt bomer is such a beautiful man :P

  • http://emmainthekitchen.blogspot.com/ Emma

    I do love a good banana bread and yours makes me want some right now, toasted, with butter, and a cup of tea please. Nice simple recipe with natural ingredients too.

    You have good taste in TV! :D

  • http://wayfaringchocolate.com Hannah

    Woot to True Blood and Mad Men! Love those shows :) I also love banana bread, and clearly need to try your honey version soon…

  • http://diaryofaladybird.blogspot.com Ladybird

    Mmmmm.. I will never tire of homemade banana bread – EVER! Yum :)

  • http://twitter.com/IronChefShellie Iron Chef Shellie

    mmm looks so good!

  • http://www.blackbookkitchendiaries.wordpress.com Blackbookkitchendiaries

    homemade banana bread are the best! i really love the addition of honey in your recipe..it sounds so tempting. thanks for sharing this. have a great day.

  • http://boredomaboundsbyjulia.blogspot.com Julia @ Boredom Abounds

    Sounds yummy! The bananas in our fruit bowl were severely neglected over the Christmas break so I made a banana yoghurt cake with white choc chips. Delicious!

  • http://butterheartssugar.blogspot.com Kara@butterheartssugar

    I once made brownies and forgot the butter. I had just but the pan into the oven when i found the melted butter in the microwave. I pulled my pan out of the oven scooped the mixture back into the bowl and mixed it all togther and put it back in the oven. They weren’t the best brownies I’ve ever made.

    Your summer holiday activities sound perfect!

    Sadly I dont really like banana, but my boyfriend would love this this bread.

  • http://www.honeyandsoy.com honeyandsoy

    Your loaf still looks sooo moist! And Soy and I have been having marathon Dexter sessions too!! We are watching one of the last eps of season 5 right now! And all the best for your sister’s wedding cake. I’m so honoured you’re inspired by my sticky date cakes. They made the best bonbonniere because everyone is normally too full to eat wedding cake, so the guests loved the fact they could take it away with them!

  • http://choclogblog.blogspot.com/ Choclette

    It doesn’t look dry at all.

    Made me laugh you telling Melbourne how summer should be done. When I arrived there in Feb (14 yrs ago now) it was over 40 the whole two weeks we were there – jet lag and heat exhaustion combined = not good. So if I think of Melbourne, I think HOT.

  • http://thinkconnections.wordpress.com/ Bel Stafford

    Darling Cake Mistress,
    I think you forgot to put in when to add the banana to the baking directions. I’ve read over them a million times and I can’t see banana in the directions section at all.

  • Anonymous

    Oops, thanks eagle-eyes! The mashed banana gets stirred in with the flour.

  • http://www.ledelicieux.com Info

    *laughs* I have put something in the oven and realised I forgot an ingredient. It’s a horrible feeling.

    Your banana bread looks fantastic! I love banana bread. I could do with some right now.

  • msihua

    Oh wow.. I love banana bread.. anyday, anytime.. yes even in this weather… Start watching Outsource! Funny as…

  • Thanh

    Summer holidays are definitely great to laze around and watch tonnes of TV. I too agree that Mad Men is sensational.
    I love raw cake batter too, my favourite being the Chocolate Cupcakes from Magnolia bakery.
    I made a banana cake and my heart sank when I took the cake out of the oven to see the sugar still sitting on the counter. Salty banana cake is not nice at all.

  • http://astickyaffair.blogspot.com/ Sheena

    The banana bread looks fantastic, I love banana bread cold with a little butter! My dad once left the eggs out of brownies – we took them back out and stirred them in. It still managed to turn out fine.

  • Leisa

    I have made this twice now and can confirm that it really is DELICIOUS! So moist and yummy. The first time I made this, it was with the assistance of my two-year-old daughter and we accidentally put in one too many eggs, but it was still great! Second time around (minus the extra egg!) was even better.

  • Anonymous

    Hi Nororu,
    It’s a shame that didn’t work. This recipe needs Self Raising flour instead of All Purpose, but if that’s all you have on hand you can use 1 1/2 cups of All Purpose Flour and add in 3 teaspoons of Baking Powder.
    Temperature for baking can be a little variable depending on your individual oven. Try adding the baking powder as above and turn up your oven a little bit to 200 degrees. I think it will take far less than an hour with the help of baking powder and a little extra heat.
    Hope this works! Let me know how it goes :)

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