Banana Bread Sweetened With Honey

I have an on again off again love affair with bananas. They are so good for you and act as natures anti depressant. Because of the health benefits, I should eat a banana a day. But, I only like to eat them as the skin turns from dark green to yellow. A day later and I will put the banana into a smoothie made with yoghurt and honey, but any time after that I will not eat the banana. And so I usually only buy 3 or 4 at a time. Dave will eat the banana on day 3 but he too does not like over ripe fruit. A few weeks ago one banana went from green to inedible after a few days. I am loathe to throw anything away as I hate wasting food, but I was not in the mood to make banana muffins. Given how delicious my ginger bread tasted I used that recipe as the base to bake some banana bread. Dave is not a huge fan of baked bananas but we both enjoyed this bread. As it was only the two of us eating it, we ended up toasting the last bit for breakfast.

Do you eat bananas?

Banana Bread
Print Recipe
4.5 from 2 votes

Banana Bread

This banana bread is so moist and perfect for toasting if you want some crunch. It makes great use of an over ripe banana.
Recipe Category: Baking
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 100 g butter
  • 200 g honey
  • 1 banana, mashed
  • thick yoghurt (less than 150mls)
  • 200 g flour, sifted
  • 10 mls ground ginger
  • 5 mls bicarbonate of soda
  • 50 g fructose
  • 2 eggs

Method

  • Place the butter and honey into a sauce pan
  • Over a medium temperature, allow the butter to melt
  • Set aside to cool completely
  • Preheat the oven to 150° Celsius
  • Place the banana into a measuring jug
  • Top up the 150ml mark with yoghurt
  • Mix into the butter to combine
  • Place all of the ingredients into a stand mixer bowl, starting with the dry ingredients
  • Beat until combined
  • Pour into a lined loaf tin
  • Bake for 75 minutes
  • Turn out and cool on a wire rack

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