This Banana and Honey Bread recipe is so simple and made in just one bowl.
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.
BANANA HONEY BREAD
Makes: 8-12 slices depending on how thick you slice the bread
1 medium loaf tin (21 x 11 x 6cm)
125g Unsalted Butter, softened to room temperature
200g Self Raising Flour, sifted
2 large ripe Bananas, mashed to a pulp
2 large Eggs, lightly beaten
70g Brown Sugar
3 tablespoons of quality Honey
1 pinch of Salt
1 teaspoon Cinnamon Powder
½ teaspoon ground Nutmeg
Preheat oven to 180 degrees Celsius (160 fan forced; 350 F). Line the bottom of the tin with baking paper. Grease the sides with non-stick spray.
In the bowl of an electric mixer beat the brown sugar and soft butter until the mixture is pale thick and creamy.
With the beaters on medium speed slowly add the eggs until they’re mixed through.
Stir in the sifted flour, banana, salt, cinnamon, nutmeg and honey.
Pour the batter into the prepared loaf tin. Check the oven is at the correct temperature. Set your kitchen timer for 30 minutes. The cake is done when a skewer in the middle comes out clean and the top springs back lightly when touched. If the cake isn’t ready yet, set the timer for another 5 minutes and check again. Repeat until baked. Cooking time is 30-40 minutes.
Allow the loaf to cool in the pan for 10 minutes, then turn out onto a wire rack.
- Can serve warm or cold. Banana bread is great with butter.
- Individual bread slices can be wrapped in plastic wrap and stored in the freezer for up to 2 months.
- Or store in an airtight container at room temperature for up to 3 days.
Recipe adapted from the Nyamutin Farm Cookbook
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