Banana honey loaf
Banana Honey Loaf is a moist, sweet bread made with ripe bananas and honey, enhanced by brown sugar and cinnamon. This simple recipe provides an inviting aroma and is perfect for breakfast or a snack.
Cook time 60 min
Prep time 15 min
Ingredients:
1/2 cup butter1/3 cup honey
2 cups self-raising flour
1 cup all-purpose white wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 dash salt
1/2 cup brown sugar
1 cup milk (1% fat)
2 eggs
2 bananas
Banana Honey Loaf is a delightful and moist bread that's perfect for breakfast or a quick snack. This recipe combines the natural sweetness of bananas and honey with the rich flavor of brown sugar and cinnamon. Easy to make, this bread is a crowd-pleaser that will fill your kitchen with a warm, inviting aroma.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a standard loaf pan, or line it with parchment paper for easy removal.
- In a large bowl, cream together the softened butter, honey, and brown sugar until the mixture is light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the mashed bananas until well incorporated.
- In a separate bowl, whisk together the self-raising flour, all-purpose flour, baking soda, baking powder, cinnamon, and a dash of salt.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing to ensure a tender loaf.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Allow the loaf to cool in the pan for about 10 minutes.
- Transfer it to a wire rack to cool completely before slicing.
With its moist texture and sweet flavor, Banana Honey Loaf is a delicious treat that everyone will enjoy. Whether served as a breakfast item, an afternoon snack, or a dessert, this loaf is sure to be a favorite in your household. Follow the tips for best results and enjoy your homemade Banana Honey Loaf!
Banana honey loaf FAQ:
The Banana Honey Loaf should be baked for 55-65 minutes in a preheated oven at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
Store leftover Banana Honey Loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months.
Yes, you can substitute honey with agave syrup or maple syrup. Keep in mind this may alter the flavor slightly and could affect the moisture content, so adjust the overall liquid in the recipe if necessary.
If the loaf is too moist in the center, it may need additional baking time. Continue baking, checking every 5 minutes with a toothpick. Ensure you measure the wet and dry ingredients accurately and consider using ripe bananas for the best texture.
Yes, you can use only self-raising flour instead of a combination of self-raising and all-purpose flour. Just be sure to omit the baking powder and adjust the salt if your self-raising flour already contains it.
Cooking Tips:
- Ensure the butter is at room temperature for easy mixing.
- Ripe bananas with brown spots will add more sweetness and moisture.
- Do not overmix the batter; a few lumps are okay.
- Allow the loaf to cool completely before slicing to retain its shape.
- Store the loaf in an airtight container for up to 3 days or in the fridge for up to a week.
Nutrition Facts
8 ServingsCalories 440kcal
Protein 9g
Carbohydrates 70g
Fiber 2.46g
Sugar 30g
Fat 14g
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