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

Difficulty: Easy

EQUIPMENT:

1 medium loaf tin (21 x 11 x 6cm)

INGREDIENTS:

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

METHOD:

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.

BAKING TIPS:

  • 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

Banana Honey Bread

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This Banana and Honey Bread recipe is so simple and made in just one bowl.
Banana Honey Bread
Course Loaf
Cuisine Baking
Servings 8 slices
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 45 minutes cooling

Ingredients

slices
  • 125 g Unsalted Butter softened to room temperature
  • 200 g Self Raising Flour
  • 2 large Bananas mashed
  • 2 Eggs lightly beaten
  • 70 g Brown Sugar
  • 3 tablespoons Honey
  • 1 pinch Salt
  • 1 teaspoon ground Cinnamon
  • 1/2 teaspoon ground Nutmeg

Instructions

  1. Preheat oven to 180 degrees Celsius (160 fan-forced; 350 F). Line the bottom of a medium loaf tin with baking paper. Grease the sides with non-stick spray.
  2. 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.
  3. Stir in the sifted flour, banana, salt, cinnamon, nutmeg and honey.
  4. Pour the batter into the prepared loaf tin. Check the oven is at the correct temperature then place the tin on the middle rack of the oven and bake for 30-40 minutes. The cake is done when a skewer poked into the middle comes out clean and the top springs back lightly when touched.
  5. Allow the loaf to cool in the pan for 10 minutes, then turn out onto a wire rack.

Recipe Notes

  • 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.

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Simple fragrant banana bread with a touch of honey. Made in just one bowl.