This Banana Bread recipe is so simple and made in just one bowl. When my ceiling fan pushed the scent of overripe bananas past my nose, I could only think of one thing: fresh banana bread. In my pantry was a tub of the most beautiful pure unprocessed honey from Bartholomews Meadery in Denmark, Western Australia, so I added their honey in too. The “Wandoo” variety imparted a little bit of butterscotch flavouring to the banana bread.
Recipe adapted from the Nyamutin Farm Cookbook
You will need: one medium loaf tin (21 x 11 x 6cm; 8 x 4 x 2 in)