Breads
Honey Banana Bread

Honey Banana Bread

Nothing says quarantine quite like baking another banana bread. I will say, banana bread has been a favorite of mine for quite some time, and when seven bananas go very ripe at the same time, I had no choice. This particular version of banana bread incorporates a delicious sweet addition of honey, local honey in fact. My neighbors have their own hives out east and graciously gifted us with some, and it is GOOD. There’s something about a freshly baked banana bread that draws people to eat it, more like devour in seconds. I’m secretly hoping more of my bananas go ripe soon so I can remake this again.

This honey banana bread follows a very basic recipe, except I swapped coconut sugar for regular cane sugar. I love the flavor the coconut sugar provides, and it adds a deeper brown color to the bread itself. While this banana bread calls for *obviously* bananas, and bananas are pretty sweet, I did add a decent amount of honey and 3/4 cup of coconut sugar. Typically, I don’t prefer my banana bread very sweet, but I wanted to honey to stand out enough after it baked, and the 1/3 cup was just perfect. Additionally, my measurements for the recipe were predominately in grams and mL, so you will need to have a scale handy or google the conversion. I’ve begun to rely on precise measurements for all my baking recipes as they yield way more consistent results. To that point, I am revamping my Healthy Vanilla Funfetti Cupcakes for that exact reason (the current version is good, but I’d like to tweak anyway!). The scale I use is linked here (not an affiliate link).

California Olive Ranch

Ingredients:

  • 2 small bananas, mashed
  • 2 large eggs, room temp
  • 1/3 cup honey (125g)
  • 1/2 cup avocado or olive oil (80mL)
  • 3/4 cup coconut sugar (135g)
  • 274g all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • Pinch of salt

Directions:

In a large bowl, mash the two bananas using a fork and crack in the two eggs. Pour in the oil, maple syrup, and coconut sugar. Whisk the wet ingredients together until the oil and sugar are well blended. In a separate bowl, add the flour, baking powder, cinnamon, salt, and whisk to combine. Pour half of the dry ingredients into the wet and whisk to incorporate the flour. Add in the remaining flour, whisk until just combined. Let the batter sit on the counter for 20 minutes.

Meanwhile, line a loaf pan with parchment and spray non-stick spray onto the parchment; preheat the oven to 350º. Once the 20 minute resting period is up, pour the batter into the pan and spread evenly across the pan. bake for 1 hour. Check the doneness of the snack bread by inserting a toothpick into the center, it should come out clean when fully baked. Let cool for 10 minutes then transfer to a wire rack to cool completely before slicing.

For more delicious treats, try these out!

Honey Banana Bread

Get ready to fall in love with this delicious honey banana bread! Baked to perfection and sweetened with honey and coconut sugar.

Course Breakfast
Cuisine breakfast
Keyword baked goods, banana bread, bananas, breakfast, honey, honey banana, snack bread, sweet breakfast
Prep Time 15 minutes
Cook Time 1 hour
Batter Rest Time (prior to baking) 20 minutes
Total Time 1 hour 35 minutes
Servings 8 slices
Author Morgan Peaceman

Ingredients

  • 2 small bananas mashed
  • 2 large eggs room temperature
  • 125 g honey
  • 80 mL avocado oil
  • 135 g coconut sugar
  • 274 g all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt

Instructions

  1. In a large bowl, mash the two bananas using a fork and crack in the two eggs. Pour in the oil, maple syrup, and coconut sugar. Whisk the wet ingredients together until the oil and sugar are well blended.

  2. In a separate bowl, add the flour, baking powder, cinnamon, salt, and whisk to combine.

  3. Pour half of the dry ingredients into the wet and whisk to incorporate the flour. Add in the remaining flour, whisk until just combined. Let the batter sit on the counter for 20 minutes.

  4. Meanwhile, line a loaf pan with parchment and spray non-stick spray onto the parchment; preheat the oven to 350º.

  5. Once the 20 minute resting period is up, pour the batter into the pan and spread evenly across the pan. bake for 1 hour. Check the doneness of the snack bread by inserting a toothpick into the center, it should come out clean when fully baked.

  6. Let cool for 10 minutes then transfer to a wire rack to cool completely before slicing.

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